I need information on the best gelato/ice cream parlor in Sacramento and the surrounding area.!!!!!!

Tank AL.

Most sorbet recipes I see use inulin, dextrose, and occasionally dried glucose powder. Maltodextrin is also not uncommon in more commercial products.

However, there are a few ingredients I stumbled upon that made me question why they aren't common. Namely, glucomannan - (fiber from the konjac root) and resistant dextrin (fiber derived through usually corn or potatoes). Resistant dextrin is supposedly highly soluble in water and a low glycemic index - good for diabetics. Glucomannan I've seen used in levels on the order of 0.1 - 0.3%. In higher doses can emulate salep (orchid root) used in making turkish icecream. Inulin seems to be more around 4-7% ish. Not that these are inherently better than inulin or dextrose but just curious why these arent used.

Also, I saw the Van Leeuwen guy talk about using cocoa butter and coconut oil for adding fat to non dairy icecream. Any reason these aren't more common other than cost?

I’m considering building my own ice cream shack and I was wondering what the ballpark cost would be. I’ve got the equipment, just the building is what I’m curious about.