The US industry-leading gelato manufacturer’s blog
Are you a fan of the creamy, decadent dessert known as gelato? Have you ever wondered how this Italian delight makes its journey from raw ingredients to your dessert bowl? Today, we’re giving you a backstage pass into the art of making gelato.
The journey of a thousand miles begins with a single step, and for gelato, that step is choosing the right ingredients. Quality is key, and using the best possible components for your gelato can make a world of difference. Cream, milk, sugar, and eggs form the base for most gelato. For the flavoring, the sky’s the limit – from fruits to nuts, to chocolates, and even Denver’s favorite gelato flavors, the possibilities are endless.
With ingredients in hand, the next step is to create the gelato base. This process is essentially a custard-making process that involves heating the milk, cream, and sugar, then slowly adding in beaten egg yolks. Patience is crucial, as the mixture needs to be heated slowly to prevent the eggs from scrambling. Once the base is ready, it’s typically cooled overnight to ensure optimal texture.
Once your base is prepared and chilled, it’s time to get creative! This is when the gelato takes on its distinctive flavors, be it sweet strawberries, rich chocolate, or even unconventional ones like lavender. The ingredients can be blended, mashed, or chopped and added into the base. In Italy, seasonal and local ingredients are often used to give the gelato a fresh and unique taste.
Now comes the fun part – churning! Unlike ice cream, gelato is churned at a slower speed. This slow churning incorporates less air into the mixture, resulting in a denser, creamier product. This is also why gelato seems to pack more flavor than traditional ice cream.
After churning, the gelato goes into a freezer to firm up. The freezing process is vital as it helps achieve that smooth texture we all love. Once the gelato reaches the right consistency, it’s ready to be served! At our iScream Gelato stores, we serve gelato at a slightly warmer temperature (23°F) than ice cream to deliver its full flavor and creamy texture.
We’re always thrilled when gelato enthusiasts like you want to know more about their favorite dessert. Here, we’ve answered some of the most commonly asked questions about making gelato.
Authentic gelato is defined by its ingredients and the process of its creation. High-quality milk, cream, sugar, and often eggs form the base. Fresh fruits, nuts, or chocolates are added for flavor. The slow-churning process and serving it at a slightly warmer temperature than ice cream enhance its dense, creamy texture.
Gelato shops make gelato in much the same way as described in our step-by-step gelato-making process. They start with a base of cream, milk, sugar, and sometimes eggs, then add flavorings. The mixture is churned at a slow speed to maintain its dense texture and then frozen before serving.
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 and ice cream share a similar making process, but gelato requires a few extra considerations. It’s churned slower to incorporate less air, and it’s served at a slightly warmer temperature. These subtleties require precise control over the process, making it slightly more complex than making ice cream.
Gelato does freeze, but it’s served at a warmer temperature than ice cream, typically around -5°C (23°F). This temperature allows gelato to maintain a soft and scoopable texture.
Gelato contains less fat than ice cream since it’s typically made with a higher ratio of milk to cream. However, the healthiness also depends on the ingredients used for flavoring. At iScream Gelato, we prioritize using high-quality, fresh ingredients.
Not all gelato recipes include eggs. Eggs are used to create a custard base, giving the gelato a richer flavor and smoother texture. However, sorbet-style gelatos are often made without eggs.
Italian gelato is renowned for its intense flavor, silky texture, and the way it melts in your mouth. This is achieved through the careful balance of high-quality ingredients, the slow-churning process, and the warmer serving temperature. It’s an art form that we’re proud to continue at iScream Gelato.
There you have it, gelato making in a nutshell! Every step in this process is a labor of love, and we’re passionate about crafting the perfect scoop for every customer. Whether you’re grabbing a pint to-go, or enjoying it at an event through our catering services, we put the same love and care into every batch we make.
Making gelato is a delicate balance between science and art. If this art fascinates you as much as it does us, consider becoming a part of the family. Learn more about our franchise opportunities and the profitability of opening an ice cream franchise. Feel free to contact us for more information.
So next time you’re savoring a delicious scoop of gelato from iScream Gelato, remember the craftsmanship that goes into it. Want to learn more about this delightful dessert? Head over to our gelato blog for more fascinating facts and stories about gelato. And, if you’ve ever wondered what is gelato and how it differs from ice cream, we’ve scooped up an answer for you!
Happy indulging!
Taste Drive Our Gelato