I'm new to this site, but definitely enjoying having a good look around!
I have started making homemade gelato in my trusty ice cream maker, but what I am finding is that my gelato is the perfect consistency and level of hardness straight after it has been made, but when I put it into the freezer it turns too hard, more like ice cream. I have played around with my freezer settings, as I know that gelato should be kept at warmer temperatures than ice cream, but even on the warmest setting my freezer freezes the gelato too hard. So I was wondering if anyone has got any advice as to what I can do regarding this, can you buy freezers that maintain gelato at the perfect soft scoop consistency, or do you need to freeze it hard and then allow it to melt a bit? Is there anything you can add to the mix to stop it freezing so hard?
Any replies would be very very welcome!