So, I'm new to the world of desserts and am getting into making some gelato. My ice cream maker is the type that has a cooler in it so it pre-cools the bucket and continues cooling it while churning.
Given that, I've seen some recipes that specifically call for heating the gelato base and then cooling it overnight before churning.
What are the pros/cons of such a tactic? My assumption is that, since my ice cream maker can cool the bucket, starting with a hot liquid will have little, if any, difference than starting with a chilled liquid. Am I incorrect?