Maybe it's my lousy Italian, but I've had it with modernist gelato and sorbetto formulas. Quite often their gummy results remind of thick, over-reduced meat reductions. They leave my mouth feeling a residue of something between margarine and glue. Blech!
I'm returning to the French formulas I first learned at hotels; simpler ratios and classic results. My latest churn was black berries and pineapple, with a pinch of rum and port. Delicious. Vive la France!