GelatoBy: Kristina Trinceri

History

Place of origin- Sicily, Italy

This frozen dessert back in the day was made from snow and ice that was brought down from mountaintops and preserves below ground.

1686, first ice cream machine was perfected by Sicilian fisherman Francesco Procopio dei Coltelli.

Popularity for gelato increased in the 1920’s- 1930’s because first gelato cart was invented.

About Gelato- Italian word for ice

cream.

It means frozen in Italian.

Can be made with milk, cream, various sugars, and flavoring such as fruit and nut purees.

Generally lower in calories, fat, and sugar compared to ice cream.

Gelato in Italy must have at least 3.5% butterfat, with no upper limit established.

Production The mixture for gelato is prepared using a

hot process first, where the sugars need to dissolve.

White base is heated at 85C (185F) completing a pasteurization program.

Gelato is eaten year round!!

https://www.youtube.com/watch?v=i0Yae5IdiD0

Gelato vs Ice Cream Gelato differs from ice cream

Denseness- Gelato is denser, since it contains significantly less butterfat.

Sugar content- 10% higher sugar content than ice cream

Temperature- Gelato served and stored at warmer temperature than ice cream.

Gelato has ½ less fat than ice cream!

Recipe: Chocolate- Hazelnut Gelato

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.