gelato
- Italian ice cream: an Italian ice cream made from milk, gelatin, sugar, and fruit
Gelato Premio is a low cost self funding concept combining an Italian batch freezer, display freezer and ingredients at an all inclusive cost. The Express gelato and sorbet is simple to produce and comes in 18 flavours. Selling 10 desserts a day recoups the investment in 9 months.
Gelato production freezer from a leading Italian manufacturer can produce up to 20 Kg of Gelato per hour in 3 to 7 kg batches. World renowned Italian brand of gelato display cabinet chosen for the Gelato Premio program with a choice of 8 or 12 flavour tubs Easy to prepare from ingredients in a wide range of popular flavours imported from the Gelato capital of the world – Southern Italy .
Gelato, or the plural Gelati, is Italian ice cream made from milk and sugar, combined with other flavorings. The gelato ingredients (after an optional pasteurization) are frozen while stirring to break up ice crystals as they form. Like high end ice cream, gelato generally has less than 35% air - resulting in a dense and extremely flavourful product.
Gelato is the generic Italian for ice cream. The same word is commonly used in English speaking countries to refer to ice cream that is prepared in the Italian way. "Gelato" is an Italian word for "frozen" and comes from the Italian gelare, meaning "to freeze."
Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, etc.), nuts, small confections or cookies, or biscuits. Gelato made with water and without dairy ingredients is also known as sorbetto (also known as sorbet). Traditionally, milk-based gelato originated in northern Italy, while the fruit-and-water based sorbetto came from the warmer parts of southern Italy.
Dairy gelato is made with whole cow's milk and contains 4–8% butterfat depending on the ingredients (nuts, milk, or cream increase the fat content). North American-style ice creams contain more butterfat than gelato, ranging from 10% to 18% since more cream is used. Like high-end ice cream, good quality gelato combines high quality ingredients with milk and cream, soy milk, or water. Gelato is usually made with whole milk which is 3–4% butterfat, and often cream is added to improve the texture. Unlike ice cream, gelato ingredients are not homogenized together, and the result is that the product melts faster than ice cream.
Some gelato recipes call for eggs, although with the homogenization of the Italian gelato culture and mixes and stabilisers readily available and in use, eggs are being phased out as emulsifiers.
Some people have the misconception that the word "gelato" is related to "gelatin" and that the latter is an ingredient, chasing away vegetarians and other people wishing to avoid gelatin. However, although some rogue gelaterias might use gelatin, traditional gelato recipes do not call for it and most gelato is not made with gelatin. "Gelato", as stated above, comes from the word for "freeze" or "frozen".
Gelato is served from a different freezer than American style ice cream — a forced air freezer — which is usually held at about -15°C (0–6°F). This allows the gelato to be served immediately after being extruded from the gelato machine — the "forced air" blowing around holds the product at a consistent temperature. The best gelato is made fresh daily. Much of the gelato experience lies in its semi-frozen consistency; therefore, you may serve ice cream from a gelato freezer but you may not serve gelato from an ice cream freezer; the gelato would become too frozen.
Other countries make ice creams similar to gelato. In Argentina, helado is made much the same way. In France (though usually slightly higher in fat) glace is a very similar product and, in fact, was introduced to France by Catherine de' Medici (of Florence).
Some Italian food products use gelato as a main ingredient. These include ice cream cake, semifreddos (gelato cake), spumoni, cassate, Tartufo, and fruit-filled gelato candies, elizabeth, and mignon. Gelati are often eaten in cones, or in bowls with a wafer type biscuit.
Vanilla, Tiramisu, Chocolate, Coffee, Baileys Cream, Chocolate Hazelnut, Panna Cotta, Coconut, Rum & Raisin, Stracciatella and Banana, Forest Fruits, Red Orange, Limoncella, Strawberry, Pineapple, Melon, Lemon, Mango
The ingredients used in Gelato are imported from Southern Italy. The manufacturer was chosen because the innovative technology used to produce their Express Gelato. This product has all of the qualities of traditional Gelato without the time consuming preparation. Making Sorbet and Gelato has never been so simple and easy. You just add water to the sachets, blend and place into the batch freezer.