What’s So Special About Gelato?

Gelato is to Italy what ice cream is to North America, but with three distinct differences. For starters, gelato contains significantly less butterfat than ice cream. Since there is a lower butterfat content, gelato doesn’t freeze as solid as ice cream. Because of this – gelato melts in your mouth faster, delivering an instantaneous blast of flavor.

Manufacturers often add air to their product to double their quantity. However, the quality of the ice cream suffers. With gelato, no air is added, which creates a much higher density than ice cream that produces a richer and creamier sweet treat in taste. Gelato is actually served at a slightly warmer temperature than ice cream with about a 10- to 15-degree difference. In its less frozen, the taste of gelato is further amplified as it melts in your mouth.

When you buy gelato at a shop or grocery store, look for selections that use real fruit, nuts, chocolates, milk and cream, instead of flavored syrups.

Homemade Gelato Recipe

You can also make your own gelato at home with:

• 2 cups milk
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar

Directions

1. In a medium saucepan, mix 2 cups of milk and 1 cup of cream. Warm the mixture until foam starts to form around the edges. Remove the saucepan from the heat.

2. Beat 4 egg yolks and sugar in a large bowl until they become frothy.

3. Gradually pour the warm milk into the egg yolks. Whisk constantly, and then return the mixture to the saucepan. Cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. Remove the mixture immediately if you see lumps of egg begin to appear.

4. Into a bowl, pour the mixture through a sieve or fine strainer. Cover, and chill for several hours or leave in the refrigerator overnight.

5. Pour the mixture into an ice cream maker, and freeze according to the maker’s instructions. Transfer the gelato mix to a sealed container. Freeze until it becomes firm. If the gelato is too firm, place in the refrigerator until it reaches the desired consistency.