Gelato is a frozen dessert made from water, soy milk and / or milk, combined with flavourings, sweeteners, and a stabilizing agent. The Gelato ingredients are first pasteurized then super-cooled while stirring to break up ice crystals as they form. Unlike icecream Gelato machinery whips almost no air into the gelato, resulting in a dense and extremely flavorfull product. This allows even non-dairy gelato to match and sometimes exceed dairy based gelato or icecream for taste.
Gelato, also known as "Italian Ice Cream", is typically made with fresh fruit, or other additives such as chocolate (pure chocolate, flakes, chips, candies, truffles, etc.); nuts; fruit; small candies, sweets or cookies. Gelato made with water and no dairy is also known as sorbeto.
Gelato typically contains 3-10% fat depending on the ingredients (nuts, milk, or cream would increase the fat content). North American style ice creams contain more fat than gelato, ranging between 16-30% since cream is used. High end ice creams use more cream, whereas high end gelato combines higher quality ingredients with milk, water or soy milk.
Gelato is typically made from a mixture of:
- 1/2 - 1 litre of water
- 200 - 600 grams of sugar
- 1/2 kilo of fresh fruit or other ingredients
- 0 - 1/2 litre of milk
- 5-25 grams of stabilizer
The exact proportions vary with the goal of producing a product that is soft: neither frozen solid nor remaining a liquid when frozen.
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