How to make Gelato

Introduction

All of us love our childhood because it involved the summer holidays, and when one thought of the summer holidays, it meant that ice-cream man would be around the block with the kids going nuts (including you!).

And while it still remains a roaring success with kids around the world whether in its homemade form or commercial, adults also enjoy a delightful sundae or two once in a while, or maybe more than just once in a while.

There's no need to cringe as we're all guilty of overindulging in these sinful delights. After all, what is life without ice-cream, no matter how old you are.

Ice Cream

As almost everyone knows, ice cream is made from dairy products such as milk and cream and are combined with fruits and a blast of ingredients and flavors that can only adequately be described as 'Dr. Freeze's dream come true'.

While the United States prefers to speak one language, and thus calls, ice-cream as ice-cream, other countries that are multilingual in nature call it by several names namely sorbet, frozen yogurt, frozen custard and so on and so forth.

While both artificial and natural flavors are used in ice-creams today, there are several varieties that are made from soy milk, rice milk and goat milk as well especially for those who are allergic to those who are lactose intolerant or are allergic to dairy protein.

However, ice-cream and its bazillion variants do not all find their origins in the United States. In Italy, gelato (which is different from conventional ice-cream) has been a traditional dessert for sometime now.

Gelato (or otherwise known as Italian ice cream)

Most experts consider this to be Italy's regional variant of ice cream, and right they are – as they are made from similar products as ice cream but one important distinction with all gelatos are the combination of fruit and nut purees among the other ingredients being milk, cream and various sugars.

And while it was made by chefs in the 1500s for royalty, things have changed a lot since then with the advent of machines doing pretty much everything except doing the thinking for humans these days.

These changes have revolutionized the way in which ice cream and even gelato is made these days in the form of gelato machines (also known in Italian as 'macchine gelato').

And since the Italians are known for their love of food, the same goes for items that come in handy in the kitchen, and one such implement is known as the gelato bimby, which is a super kitchen machine that rather obviously makes one's favorite brand of gelato.

Difference between gelato and ice cream

And if one wasn't aware of the fact that there is a distinct difference between gelato and ice cream, here are some differences that might straighten things out in that regards.

1. Fat Content

Ice cream contains at least ten percent of fat to gelato's five to seven percent which makes it coat the mouth much better.

2. Preparation

Gelato is churned much slower than ice cream during the preparation phase, and so it is denser (contains 25 to 30 percent of air) as opposed to as much as 50 percent air in ice cream.

3. Temperature

While ice cream is served at frozen temperatures, gelato is stored and served at a warmer temperature.

Conclusion

Oh whatever, there's one thing that they both share in common whether you are a child or an adult – sometimes one scoop is just enough! And why not!

Tagged as: fat, food, fruits, life, love, protein, time, tradition