Gelato is a famous frozen dessert that originates in Italy. It is usually made from 3.25 percent milk and sugar. It is generally lower in fat than other frozen dessert types. Also, gelato typically contains 70 percent less air and more flavor than other forms of frozen desserts. It is its consistency and complexity that differentiates it from other ice creams.
In its modern form, Gelato is attributed to the Italian chef Francesco Procopio Dei Coltelli, who opened his “Café Procope” in Paris in the late 160os. He served Gelato at his café, and the delicious treat gained popularity, first in Paris and then in the rest of Europe. Today, gelato is known all over the world. Italy is the only country where the market share of artisan gelato versus mass-produced gelato exceeds 55%, with more than 5,000 current Italian ice cream parlors hiring more than 15,000 people.
The Italian word for ice cream is gelato. This frozen dish starts with a similar custard base as ice cream but has a higher milk content and a lower cream and egg ratio (or contains no eggs at all). Churning at a much slower rate, it absorbs less air, which makes the gelato denser than ice cream.
About Homemade Italian Gelato
If you want to add in fruit pieces for more texture, add them in when churning. While churning, almonds, chocolate chips, broken honeycomb, bits of coconut, and all the other extra ingredients can be added. Using alcohol sparingly as it can melt the ice cream if you use too much. However, you can add it to the milk when heating up.
Gelato is based upon a creamy custard made of eggs and whole milk. For consistency and quantity, it is sometimes supplemented with milk powder, which is low in sugar. The number of eggs used also gives the gelato its bright yellowish color; creaminess is given by beating the eggs and sugar and slow cooking. Unlike a commercial ice cream that includes stabilizers and additives, gelato melts very easily, making eating it even more pleasant.
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