Gelato also known as Gelato Italiano is an ancient Italian frozen dessert which is fast growing as a replacement to the regular Ice cream, reason being a much healthier alternative.
It has about 50% less butterfat as compared to normal Ice creams, and is more tastier and creamier which makes it the hot favorite frozen dessert of the time.
Made with similar ingredients like milk, sugar, nuts, raisins etc, What is it that sets it apart from a regular Ice cream?
Firstly Gelato is prepared from fresh milk, natural flavorings and less cream instead of condensed or powered milk frequently used in ice – cream making. Also regular ice – creams have more air whipped into them because of 100% “over-run” (Churning during the freezing process incorporates air into the mix, the added air is called over run). More air means a softer ice-cream which when brought out of freezer gets easily scooped and melts quickly and is less thick.
On the other hand premium ice- cream or Gelato has almost nil air due to natural and slow churning process which leads to creamier, denser product with more intense flavors.
In fact they are so dense that the serving temperature required is actually 10 – 15 degrees higher than the commercial Ice – creams, so it is made sure that it’s neither hard frozen nor too soft that it melts immediately but is perfectly balanced when served. Due to high freezing temperatures It’s also easier to freeze it quickly in small batches.
Another plus for Gelato is that it’s not meant for long – term storage and hence they are much fresher and are of very high quality, this can be gauged from the very fact that a skillfully made Gelato has to be consumed in maximum two days of its preparation.
Though an Italian delicacy, but because of its growing popularity and high demand, it is now widely available in all the renowned restaurant chains and ice – cream parlors worldwide.
So make a good choice today, ditch your regular scoop of Ice – cream and Go the Italiano way, switch over to a healthier, fresher and creamier Gelato.