Gelato is the Italian form of ice cream. While it is very similar
to American ice cream, there are a few differences. Gelato, plural
Gelati, is made from milk and sugar which are combined with other
flavors. The ingredients are stirred while freezing in order to break up
ice crystals as they form. As in high-end ice cream, gelato is very
dense and is less than 35% air.
Typically, gelato is made with fresh fruit or a variety of other ingredients. Some common flavors include chocolate, nuts, small cookies or candies, or biscuits. When chocolate is included, it is typically pure chocolate in a flake or chip form. If gelato is made with water and not dairy products, it is known as sorbetto, or sorbet. Historically speaking, milk-based gelato was common in Northern Italy while the fruit-and-water based sorbetto was common in the warmer climes of Southern Italy.
American style ice creams typically contain between 10% and 18% butter fat while dairy gelato contains between 5-8% butterfat. The variation depends on the ingredients used. As in high-end ice cream, good gelato combines milk and cream, soy milk, or water with high quality ingredients. Unlike in other forms of ice cream, gelato is not homogenized. This means that gelato melts more quickly than regular ice cream.
Historically, some gelato recipes have called for the use of eggs. This practice, however, is being phased out though as the Italian gelato culture becomes more homogenized. In addition, mixes and stabilizers are readily available, pre-made, and already in use. As a result, eggs are being phased out as emulsifiers.
Because the word "gelato" is so similar to "gelatin," many people are of the belief that gelato is related to gelatin. They think that gelatin is an ingredient in gelato. This belief, and its spread, chases away vegetarians and other people who try to avoid having gelatin in their diets. While some rogue gelaterias may actually use gelatin, traditional gelato recipes do not require gelatin. The majority of gelato is not made with gelatin. In actuality, gelato comes from the word for "freeze" or "frozen."
Like many other treats, the best gelato is made fresh daily. Gelato in the United States is served from a different type of freezer than American ice cream. Forced air freezers keep the gelato at between 0 and 6 degrees Fahrenheit. This permits the gelateria to serve the gelato immediately after the gelato is extracted from the gelato machine. The "forced air" blowing around the gelato keeps the gelato at a consistent temperature.
When served, it is typically scooped from a special freezing tray that ensures a thicker, more flavorous consistency. It is possible to serve ice cream out of a gelato freezer but not gelato out of an ice cream freezer - the gelato would become too frozen.
Typically, gelato is made with fresh fruit or a variety of other ingredients. Some common flavors include chocolate, nuts, small cookies or candies, or biscuits. When chocolate is included, it is typically pure chocolate in a flake or chip form. If gelato is made with water and not dairy products, it is known as sorbetto, or sorbet. Historically speaking, milk-based gelato was common in Northern Italy while the fruit-and-water based sorbetto was common in the warmer climes of Southern Italy.
American style ice creams typically contain between 10% and 18% butter fat while dairy gelato contains between 5-8% butterfat. The variation depends on the ingredients used. As in high-end ice cream, good gelato combines milk and cream, soy milk, or water with high quality ingredients. Unlike in other forms of ice cream, gelato is not homogenized. This means that gelato melts more quickly than regular ice cream.
Historically, some gelato recipes have called for the use of eggs. This practice, however, is being phased out though as the Italian gelato culture becomes more homogenized. In addition, mixes and stabilizers are readily available, pre-made, and already in use. As a result, eggs are being phased out as emulsifiers.
Because the word "gelato" is so similar to "gelatin," many people are of the belief that gelato is related to gelatin. They think that gelatin is an ingredient in gelato. This belief, and its spread, chases away vegetarians and other people who try to avoid having gelatin in their diets. While some rogue gelaterias may actually use gelatin, traditional gelato recipes do not require gelatin. The majority of gelato is not made with gelatin. In actuality, gelato comes from the word for "freeze" or "frozen."
Like many other treats, the best gelato is made fresh daily. Gelato in the United States is served from a different type of freezer than American ice cream. Forced air freezers keep the gelato at between 0 and 6 degrees Fahrenheit. This permits the gelateria to serve the gelato immediately after the gelato is extracted from the gelato machine. The "forced air" blowing around the gelato keeps the gelato at a consistent temperature.
When served, it is typically scooped from a special freezing tray that ensures a thicker, more flavorous consistency. It is possible to serve ice cream out of a gelato freezer but not gelato out of an ice cream freezer - the gelato would become too frozen.
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