Butter, vanilla and rum custard gelato

Name: Butter, vanilla and rum custard gelato
Yield: 1000 g
Cuisine: Italian

This cream was born from a very concrete moment in the lab and a direct exchange with Simone De Feo. Alessandro had just spent time with him while he was preparing pandori for an event: generous amounts of butter, eggs in the dough, intense vanilla and that warm, deep aroma that fills the lab during Christmas production. From there came the idea of translating those sensations into a cream gelato, using butter as a structural element, vanilla as the aromatic thread and rum to give depth and continuity to the memory. During churning, the aromas from the mix were exactly those of that butter flavoured for the pandoro, closing the circle between experience, memory and final result.

A recipe by Alessandro Zoli

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Behind the recipe

Alessandro Zoli

Peace & Cream

Alessandro Zoli is the gelato maker behind Peace & Cream, an independent gelato shop in the heart of Faenza that has stood out for personality, craftsmanship and irony. After years of experimentation and study, he has built a strong, coherent gelato identity, able to combine full flavour, technical balance and storytelling. The very name of the shop already suggests the tone: genuineness, pop culture and a passion for gelato as a creative language.

His approach aims to value local raw materials with recipes that surprise with their coherence and depth, always keeping a certain narrative lightness. The combination of craftsmanship and attention to storytelling earned him a special mention for naming and storytelling at the 2023 Sherbeth Festival, and a win of the "Perfect Gelato" award in his Faenza thanks to a flavour with squacquerone and caramelized figs.

Zoli cultivates a free, personal vision of the craft: for him gelato is a means to talk about territory, memories and humanity. Peace & Cream is his open lab, where every flavour carries a message, an emotion or a hidden quote. The result is a gelato that you don't just eat, you listen to.

Meet Alessandro