Sounds nummy indeed.
However, I’m surprised by the advice to whip the cream. Adding air is not always desirable - isn’t gelato usually a low-overrun formula? Also, whipping the cream could increase the chance of over-churning and ending up with buttery bits. When you whip cream then whip it some more, you get butter. Maybe the blogger has a hand-crank machine and isn’t turning constantly, but putting whipped cream into a constantly-spinning electric machine for 20-30 minutes seems like a bad idea.
Low overrun ice creams have overrun of 20 to 40 percent, meaning enough air was added to boost the volume of the starting mixture by 20 to 40 percent. These products, such as those made by Haagen-Dazs or Ben and Jerry’s, are quite dense and creamy. Very high overrun products, with up to 100 percent overrun, are double the volume of the original mixture and have a light and fluffy texture. Berkey Creamery ice cream is a medium overrun product, with 50 to 80 percent overrun. Its texture strikes a balance of creamy and fluffy.
By contrast, gelato has very little to no air whipped in.
