Gelato is a frozen dessert
made from water, milk and/or soy 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
ice cream, Gelato machinery whips almost no air into the gelato,
resulting
in a dense and extremely flavorful product. This allows even non-dairy
gelato to match and sometimes exceed dairy-based gelato or ice cream
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, 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.
Fruit
gelato is typically made
from a mixture of:
1/2 - 1 liter of water
200 - 600 grams of sugar
1/2 kilogram of fresh fruit or other
ingredients
0 - 1/2 liter 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.
Gelato
Recipes:
 Plain
Gelato - Basic Recipe
Strawberry
Gelato
Coffee
Gelato
Chocolate
Gelato
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