what is Gelato?

Answer 1

Gelato is Italy’s version of ice cream, with three major differences.

First, gelato has significantly less butterfat than ice cream's typical 18 and 26 percent. Tests conducted by Delaware’s Department of Agriculture confirmed Caffé Gelato’s vanilla and chocolate gelato both have less than 10 percent butterfat.

However, less fat does not mean less taste. With the lower butterfat content, gelato is less solidly frozen than ice cream and melts in the mouth faster.Therefore, the customer will taste gelato’s full flavor immediately.

Second, gelato has a much higher density than ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. Manufacturers add air to ice cream because it nearly doubles the quantity of their product. But, it cuts their quality in half. No air is added to gelato. The result is a higher quality dessert with a richer, creamier taste.

Third, gelato is served slightly warmer than ice cream. While both gelato and ice cream are served well below the freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelato’s taste is further enhanced as it melts in the mouth.

Caffé Gelato uses real fruit, nuts, chocolates, milk and cream, not syrups, to make our award winning gelato. Three centuries ago, northern and southern Italy created two separate and distinct gelato recipes. In the north, the people of Dolomite made gelato with fresh milk, cream and sugar. In Sicily, the southern Italians used a predominantly water-based gelato with fresh fruit.

Answer 2

Gelato is an Italian frozen dessert made from water, milk and/or soy milk, combined with flavourings, sweeteners, and a stabilizing agent. The gelato ingredients are first pasteurized then super-cooled while stirring to break up ice crystals as they form. Unlike ice cream, gelato machinery whips almost no air into the gelato, resulting in a dense and extremely flavorful product. This allows even non-dairy gelato to match and sometimes exceed dairy-based gelato or ice cream for taste.

Answer 3

Gelato or Gelati is an Italian frozen dessert made from milk and sugar, combined with other flavourings. The gelato ingredients (after an optional pasteurization) are super-cooled 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 flavoursome product.

Gelato has become a generic Italian word for ice cream, though true gelato contains no 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 word gelare, meaning "to freeze."

Answer 4

Gelato or Gelati is an Italian frozen dessert made from milk and sugar, combined with other flavourings. The gelato ingredients are super-cooled 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 flavoursome product.Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, candies, truffles, etc.), nuts, small candies, sweets, or cookies.

Answer 5

Gelato or Gelati is an Italian frozen dessert made from milk and sugar, combined with other flavourings. The gelato ingredients (after an optional pasteurization) are super-cooled 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 flavoursome product.
Gelato has become a generic Italian word for ice cream, though true gelato contains no 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 word gelare, meaning "to freeze."

Answer 6

Gelato is simply the Italian word for ice cream.

Answer 7

Is Gelato Pasteurized

Answer 8

Gelato or Gelati is an Italian frozen dessert made from milk and sugar, combined with other flavourings. The gelato ingredients (after an optional pasteurization) are super-cooled 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 flavoursome product.

Gelato has become a generic Italian word for ice cream, though true gelato contains no 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 word gelare, meaning "to freeze."

Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, candies, truffles, etc.), nuts, small candies, sweets, or cookies. Outside Italy it is often made using flavors imported from Italy. Gelato made with water and without dairy ingredients is also known as sorbetto. Traditionally, milk-based gelato originated in Northern Italy, while the fruit-and-water based sorbetto came from the hotter parts of Southern Italy and Sicily.

Dairy gelato is made with whole cow's milk and contains 4–8% butterfat depending on the ingredients (nuts, milk, or cream increases 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 increase creaminess. 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 those 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 may include ice cream cake, semifreddos (gelato cake), spumoni, cassate, Tartufo, and fruit-filled gelato candies and mignon.

Traditional flavours
* Hazelnut
* Chocolate
* Coffee
* Pistacchio
* Stracciatella (fior di latte and chocolate)
* Strawberry
* Lemon
* Vanilla
* Coconut
* Banana

It is common for a producer to use different ingredients for several reasons:
* instead of fresh ingredients, powdered milk, fruit concentrates and other sweeteners (such as glucose) can be used to save money
* stabilisers and preservatives can be added to make it last longer
* colourants can be added to make it look nicer

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*****I tried gelato for the very first time in Spain this past September and it is DElicious. I consider it authentic because I had it in Europe! I tried the flavors of mango, tiramisu, mint chocolate chip, & dulce de leche. I liked the mint chocolate chip the best! We found a really tasty place in Granada, Spain for a great price too - 2 scoops for 2 euros!

Answer 9

gelato is an ice creamy substance that is made of fruity flavers and it is made more out of water than milk. But it has twice the sugar of regular ice cream

Answer 10

God! I hate when people answer WITH HUGE PARAGRAPHS! Just send the freakin LINK! Watch and learn.

http://en.wikipedia.org/wiki/Gelato