20 ricette di gelato, sorbetto e frozen yogurt. Calcolate al grammo, testate, scritte da uno chef italiano. Double-column ingredients per 500 ml pint (Dolci, Ninja standard) e 710 ml pint (Ninja Deluxe).
✓ Free distribution totale · ✓ No email required · ✓ 51 pagine · ✓ Aggiornato maggio 2026
The booklet included with the machine gives you 6 basic recipes. These are commercial recipes, written by people who have never had to balance ice cream in their lives. The proportions are wrong, the PAC (anti-freezing power) is not considered, the result is almost always the same: grainy ice cream, ice crystals, rock-hard texture straight out of the freezer.
On Google and YouTube you'll find hundreds of recipes for Moulinex Dolci and Tefal Dolci. 90% are copy-paste content with no real testing, or recipes improvised by people who just got the machine and are already writing blog posts. No calculation, no verification, no corrections later. You try a recipe, it fails, you don't know why, you abandon the machine.
This book is born from the opposite problem: 20 clean recipes, tested, reformulated until they work. Each recipe was calculated using the technical parameters of the professional Pacojet (the global reference machine for Michelin-star chefs), then adapted to home machines with double-column ingredients: one for 500 ml pint (Moulinex Dolci, Tefal Dolci, Ninja Creami standard), one for 710 ml pint XL (Ninja Creami Deluxe).
What you'll learn in concrete terms: how the freezing of a base actually works (why 24 hours without lid, why a leveled surface), why re-spin only works under certain conditions, which program to choose among GELATO / ICE CREAM / LITE / SORBET, when to add milk or cream in the central hole, how to recognize if your base is balanced.
The book is completely free. No mandatory email, no trial, no forced newsletter. It's a gift to the community that has invested in scraping machines. If you find it useful, the only return we ask is to join the Facebook group: that's where the new recipes, technical problems, and quick answers live.
Each recipe is written with the ICED° method in four steps: Ingredienti · Chill (congelamento) · Extract (raschiamento) · Delight (degustazione). Pagine 9–47 del libro PDF.
Avete acquistato la vostra Tefal Dolci o Moulinex Dolci. Il manuale fa 12 pagine. Il libretto incluso dà 6 ricette base. E poi? Questo libro risponde alle vere domande delthe Facebook community Moulinex Dolci e Tefal Dolci.
Nessun stabilizzante professionale obbligatorio, nessun PAC/POD da calcolare. Solo ingredienti che trovate al supermercato: latte, panna, zucchero, frutta, yogurt, mascarpone, ricotta.
OgEach recipe is weighed for both 500 ml pint (Moulinex Dolci, Tefal Dolci, Ninja Creami standard) che per 710 ml pint (Ninja Creami Deluxe). Stessa ricetta, vostra scelta.
Quattro tempi semplici da memorizzare: Ingredienti, Chill, Extract, Delight. Una volta capito il framework, each recipe diventa replicabile e modificabile.
The book is free. No mandatory email, no forced newsletter, no trial subscription. You download it and keep it. It's a gift to the community that has invested in scraping machines.
Le ricette are testate prima sul Pacojet professionale, poi rifatte e verificate su Tefal Dolci, Moulinex Dolci e Ninja Creami. Calcoli basati su fonti scientifiche (Goff & Hartel, USDA FoodData Central).
Dopo le 20 ricette base, the Facebook community is where the recipes live: tu provi, fai foto, posti domande, ricevi risposte da Stefano and other members. The book is the key, the group is the home.
Cercando "ricette Moulinex Dolci" o "ricette Tefal Dolci" su Google trovate centinaia di pagine. Molte are copia-incolla. Molte are adattamenti approssimativi di ricette per gelatiera classica. Molte non funzionano davvero sulle macchine a raschiamento perché non tengono conto di un dettaglio fondamentale: la macchina non manteca, raschia un blocco congelato. Sono due fisiche diverse.
Una gelatiera tradizionale (Musso, Lello, Nemox) lavora una base liquida che si raffredda gradualmente mentre il braccio mescola. Una macchina a raschiamento (Pacojet professionale, Tefal Dolci, Moulinex Dolci, Ninja Creami) parte da un blocco già congelato a -18°C/-24°C e lo trasforma in crema con un raschiamento meccanico a lama che scende e risale (Ninja) o ruota mentre il contenitore sale e scende (Dolci).
Le ricette per gelatiera classica spesso falliscono sul raschiamento perché:
Le 20 recipes in this book have been reformulated ricalcolando l'equilibrio per la specifica fisica del raschiamento. Lo stesso lavoro che faccio sul mio Pacojet professionale for years, applicato alle macchine domestiche con la pazienza di chi vuole un risultato che funzioni davvero, non solo "che sembri funzionare".
Risultato pratico: aprite il libro, prendete una ricetta, seguitela, e dopo 24 ore di congelamento + 2 minuti di macchina avete un gelato cremoso. Senza tentativi, senza re-test, senza "perché il mio sembra polvere?".
Per approfondire le differenze tecniche tra le macchine e capire come scegliere e usare la vostra, consultate la nostra guida pillar "Oltre il Gelato" e il manuale di funzionamento Tefal / Moulinex Dolci.
Zero extra containers to buy. No additional Ninja Creami pints, no impossible-to-find Tritan bowls on the market.
PDF · ~400 KB · 9 A4 pages · IT/EN/FR/ES/DE/CS
↘ FREE BOOK · PDF · 9 A4 PAGESHave a Tefal Dolci, Moulinex Dolci or Ninja Creami Deluxe and lacking containers? Don't buy extra bowls that don't exist on the market: use Chill Tiles. It's the field-tested method to freeze your gelato bases in thin stackable bags, store double in the same freezer space, and transfer them into the original pint/bowl only at use time.
For Tefal Dolci and Moulinex Dolci there are no spare Tritan bowls on the consumer market (only the original 3 in the box). For Ninja Creami Deluxe extra pints exist but are bulky and take much freezer space.
Eight thin tiles of 1 kg each give you 10-11 kg of ready gelato in the same space where you would hold 6 Creami pints of 710 ml (about 4 kg). Better texture thanks to fast freezing: small ice crystals, no grit on tongue.
The book is freely available in Italian, English, French, Spanish, German and Czech. 9 A4 pages with real photos, numerical calculations, 6-step procedure, choice between zip bags vs chamber vacuum, Archimedes method and more.
~400 KB · 9 A4 pages
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Thin stackable frozen tiles. The field-tested method by Stefano to store 2.5× more gelato without extra bowls. PINT, BEAKER, Tritan: each container covers less than half of what the tiles allow.
400 pages. The full ICED° system: theory, advanced calculations, problem-solving, 200+ recipes. Paper and digital edition.
PDF di 32 MB · 51 pagine · 20 ricette · Double-column ingredients · Senza email · Senza newsletter forzata · Senza paywall
© Stefano Chef · ICED Method° 2026 · Veselí nad Moravou, Czech Republic