The Best and Easiest Strawberry Gelato Recipe You'll ever Make! (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.

Gelato is churned at a much slower speed, which introduces less air into the base—think whipping cream by hand instead of with a stand mixer. That's why it tastes denser than ice cream—it is.

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.

Gelato Facts #1: Milk

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.

Because gelato is filled with less air than ice cream, it contains more actual ingredients per serving, hence it's often more expensive. Does gelato contain eggs? Some gelatos may contain egg or egg yolks, as traditional recipes were made using eggs, but today most gelato is entirely milk-based.

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.

Discover what we're known for — creamy, creative, and delicious gelato flavors made with the highest quality ingredients from all over the world. Indulge your palate with exciting new recipes or old-world favorites, one spoonful at a time.

In order to obtain an ice cream with high overrun and hom*ogeneous air cell distribution, it was necessary to apply higher shear, so the dasher speed in the continuous freezer was increased. Additionally, the cylinder pressure was increased to facilitate finer air cell distribution.

– Some of the most popular flavours of gelato include chocolate, vanilla, strawberry, and pistachio.

What is authentic Italian gelato made of? ›

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.

Pay attention to color

For berry colours, look for deep, muted reds rather than shocking pink, and lemon should be white rather than yellowy. Banana is one of the best flavors for this test. It should be grey, not bright yellow.

Gelato costs more than ice cream on a volume by volume basis(cup, pint, etc.). Ingredient costs are higher because more product is in a cup of gelato vs. ice cream as it is denser and heavier. Artisans generally make gelato in smaller batches.

Milk Content. Gelato has more milk content than ice cream. This difference is what makes gelato have a milkier and smoother taste.

It's churned at a slower rate than ice cream, which gives it that dense, almost sticky mouthfeel. It's chilled and served a few degrees warmer than hard ice cream.

Gelato: Dense and Intense

It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream. Gelato is served at a slightly warmer temperature than ice cream, so its texture stays silkier and softer.

milk proteins and vegetable fibres that give the gelato its structure. sugars such as dextrose and glucose that make gelato softer and less sweet than ones made just with sugar. Then there are the flavouring pastes, typical of Italian food production, which help create or enhance a flavour.