22 Decadent Gelato Recipes (2024)

FAQs

What is the secret to gelato? ›

There isn't really a “secret” ingredient in gelato – the magic lies in the process. However, what sets gelato apart from its frozen dessert counterparts is the quality of the ingredients used and the low amount of air incorporated during the slow churning process.

The main difference between ice cream and gelato is their fat content. With only 4-9% fat to the usual 10-25% of ice cream, gelato usually is lighter and healthier. Per portion, however, the answer is clear, gelato is typically healthier than ice cream.

Since gelato has less butterfat, the mixture is light to begin with. So it only needs 20 to 30 percent air as it thickens and freezes. That keeps the product dense — and therefore creamy, Morano explains.

Gelato translates to "ice cream" in Italian, but this dessert's texture is denser, smoother, and richer than American ice cream. Like ice cream, gelato uses milk, cream, and sugar, but it differs in proportions. Gelato uses less cream and more milk than ice cream and typically contains no egg yolks or eggs at all.

The best type of milk for the cream flavours of gelato is whole milk (3.5%) as opposed to heavy cream (35%). The milk helps the gelato obtain a creamy and smooth texture, but it also increases its resistance to melting so you can take your time to enjoy it on a hot day.

Gelato has at least egg yolks in it if not whole eggs and they make it smoother/prevent tiny ice crystals that make regular ice cream a little less smooth. Why does gelato taste so much better in Italy than in the U.S.? Because it is better.

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Yes, at the end of a meal, instead of fruit

Being a food which leads the body to produce glucose, first of all, gelato should replace and not be eaten in addition to other foods containing carbohydrates such as fruit, bread, pasta, rice, and the quantities should take into account the recommended daily calorie intake.

Less air, more creaminess

Unlike industrial ice creams, which often have high levels of incorporated air to increase volume, gelato is churned at a slower speed, preventing the formation of ice crystals and resulting in a creamier and denser treat.

Using more milk and less cream is the main reason gelato tends to have lower fat and caloric content. Eggs are another differentiating ingredient; ice cream often contains small amounts of eggs, while gelato is usually completely void of them.

What makes the best gelato? ›

High quality gelato is made with all-natural, seasonal ingredients and little to no artificial coloring. Because of this the colors will not be vibrant, but rather dull. For example, pistacchio should never be bright green like you might imagine, but brownish.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

The slower, more manual and labour-intensive process of making gelato increases production costs, affecting its price. Denser with less air, offering more product by weight in each serving. Lighter and fluffier due to higher air content, resulting in less actual product by weight.

ADORN WITH SEASONAL FRUIT. You can't go wrong here. In the summer, top your favorite gelato with fresh peaches and blueberries. In the spring, try it with strawberries, and in the fall and winter, go for spiced apples or pears.

Soft serve gelato and sorbetto have a one-day shelf life for optimal freshness, but the composition is equally dense and the flavor is just as intense due to the treat being served at a warmer temperature than ice cream. In terms of the general shelf life of gelato, the maximum is 4-5 days.

The ingredients for gelato

To make a good craft gelato, you can choose from a wide range of ingredients, depending on your needs and on the tastes of your customers. Very common ingredients such as milk, sugar, fruit, water, cream, eggs, powdered milk and fructose are used.

The slow churn is the key. The slower the churn, the less air is gets into the mixture. This gives gelato the creamy, dense texture we all love.

The base recipe is really simple: 1 cup milk to 1/2 cup cream, 1/3 cup sugar and 4 egg yolks. Heat the dairy to scalding. Beat the yolks with the sugar until thick and lemony, temper with a small amount of the hot milk, then whisk altogether.