So you want to train with Antonelli? What to expect when you visit our training academy
Join Antonelli’s Gelato Academy to master gelato making with expert guidance, high-quality machinery, and inspiration for unique flavours.
Let the fun be-gin – using alcohol in your ice cream
Thinking of adding alcohol to your ice cream or gelato this festive season? Discover how to balance flavour, texture and alcohol content while managing cost, shelf life and consistency.
Choc up your recipe – improving your chocolate ice cream
Chocolate ice cream can often fall short on flavour. Discover how to create a rich, indulgent chocolate ice cream by balancing ingredients, managing solids and enhancing texture.
Pump up the volume
Want to maximise your ice cream or gelato yield? Discover how increasing overrun improves texture, quality and profitability, with practical tips on ingredients, ageing, temperature and batch freezing.
Going nuts
Nut-based ice cream is trending across the UK, but it comes with challenges. Learn how to balance flavour, texture and cost while managing allergens and creating the perfect scoop.
It’s mint to be – choosing your perfect mint recipe
Discover how to make the ultimate mint chocolate chip ice cream, with flavour tips, chocolate pairings, and Antonelli’s favourite cone recommendations.
Managing the cabinet
Learn how to manage your ice cream display cabinet for perfect scoopability. From positioning flavours to adjusting recipes, small changes can make a big difference.
A guide to making your ice cream or gelato in 2022
Explore essential gelato ingredients, from soft serve mixes to vegan-friendly bases and professional improvers.