Benefits of Gelato

Gelato may be known as Italian's version of America's ice cream, but there are many significant differences which make this creamy dessert far superior to the ice cream we know and love in the United States of America! Even though it contains less fat, the Italian dessert is created with less air which makes it creamier in texture, and it's served at a warmer temperature which allows the full flavor to surface with each bite. Stop by a local shop today or make some homemade in your very own ice cream maker! A typical serving of American ice cream contains 18 to 26 percent butterfat while many gelato flavors contain only 10 percent. This lower butterfat content adds to the creamy texture and intense flavor that so many customers enjoy! Unbeknownst to many ice cream enthusiasts, one main ingredient of commercially manufactured ice cream is air. In fact, some manufacturers admit to adding air to their product because it doubles the quantity. Needless to say, the quality of this product is compromised since air contributes to a less creamy product. The Italian version of ice cream does not purposefully add air to their product, so the end result is a richer, creamier taste and texture. A third aspect that enhances the intense flavor of gelato is the fact that it's served at a much warmer temperature than ice cream. Both products need to be stored and served below freezing, but the Italian version is served at a temperature that is 10 to 15 degrees warmer than the American version of this icy treat. The warmer temperature allows the flavor to disperse much more quickly over the tongue and also adds to the creamier texture. You'll be interested to know that Italy has contributed two very different gelato recipes to the world. In northern Italy, cream and milk create the dessert base, while the southern version is primarily made with a water-base mixed with fresh fruit. Most specialty stores use quality ingredients like fresh fruit, real nuts, chocolates and other quality foods to flavor their product rather than the syrups used in so many ice cream options. So, overall you can rest assured that you're enjoying a high-quality dessert! A Simple Homemade Recipe to Enjoy! Mix 2 cups of milk and 1 cup of heavy cream into a saucepan over medium heat until the mixture become warm and foam begins to form around the edge of the saucepan. Take it off the burner and set it aside. Next you'll beat together 4 egg yolks and ½ cup sugar until they are frothy and begin to thicken slightly. Gradually add the warm milk to the egg yolk mixture a little at a time. Use a wire whisk to incorporate the ingredients together smoothly. Place the mixture back into the saucepan and heat once again over medium heat. It's important to stir the mixture constantly to avoid the formation of small egg lumps. If these lumps do begin to show up, remove the saucepan from the stove immediately. Pour the mixture through a fine strainer or sieve into a new bowl in order to remove any lumps that may have formed. Cover with plastic wrap and chill overnight. Use your ice cream maker to freeze the mixture according to your manufacturer's directions, then store in a sealed container. Enjoy your gelato! Top with chocolate shavings or fresh fruit of your choice! You can also incorporate these ingredients in during the freezing stage.