5 Frequently Asked Questions about Gelato

This article will address the 5 Frequently Asked Questions about gelato. Do you often crave a frozen dessert?

If the answer is yes, then you've definitely heard of gelato before. You'll find this incredibly appetising dessert in shopping centres and local shops, perfectly presented and available in different flavours, along with the more ubiquitous gelato.

Yes, you guessed it right: gelato is quite similar to ice cream, but it has a different recipe and cultural context. Let's delve into it and learn more.

If you want to skip the basics and learn about Gelato in a professional way, we also have some interesting information to share with you. Here.

Table of Contents

• How Gelato is made (The first of the 5 Frequently Asked Questions)
  
• The hot process
  
• The Cold Process
  
• The Quick Process
  
• Where was gelato invented?
  
• What is gelato made of?
  
• Where can I learn to make Gelato professionally?
  
• Why is Gelato healthier (the last of the 5 Frequently Asked Questions)?

How is gelato made (the first of the 5 Frequently Asked Questions)?

The process of making gelato has evolved over the centuries. During the Renaissance, gelato had a slightly different recipe than what you would normally find today.

Egg yolks were often used as a basic ingredient and as a stabiliser. Sugar and milk (sometimes water, for special recipes) were added in a large bowl. The mixture was heated and mixed with various flavours, such as vanilla, fruit or cocoa.

The resulting cream was cooled and distributed. The batching process was crucial to the manufacture of gelato, as it helped to aerate the mixture, making it soft, dense and fluffy.

This ancient process is no longer used by modern gelato makers, as the final product had a short shelf life.

The hot process

Some modern gelato manufacturers use the hot process, invented in the early 1920s. The main element of this process is pasteurisation.

The mixture is heated to approximately 85 degrees Celsius (185 F) for 5 seconds and rapidly cooled to 5 degrees Celsius (41 F).

During this process, the stabilisers and emulsifiers work best and the bacteriological safety of the product is guaranteed. Once pasteurisation is complete, the mixture is transferred to a batch freezer. Here, the ice cream is slowly chilled while churning to incorporate air into the final mixture.

Flavours and food colouring are also added at this step. The process becomes easier if you are using a complex gelato machine, which has the pasteuriser and batch freezer in one unit.

The hot process is widely used in the gelato industry because it gives more flexibility to recipes and guarantees a longer shelf life for the final product.

The cold process

The cold process is a simpler way of making gelato, mainly because it does not require pasteurisation.

The ingredients are shipped and packaged as bacteriologically safe, which saves a lot on costs and space requirements.

During the cooling process, the ingredients are placed in the freezer in batches and can be served in a matter of minutes. The shelf life is shorter, but the final product is easier to make.

The Rapid Process

This newer process is the fastest way to make your own ice cream. Simply pour a liquid ingredient (either water or milk) into a pre-mixed container (which already includes the required ingredients), place it in a batch freezer and it's ready.

The quick process is ideal for small gelato shops and restaurants, as it leaves little room for mistakes and the end result is still good.

Where was ice cream invented?

Frozen desserts were very popular during ancient times. Both the Sumerians and the Egyptians loved their "fruity snow" desserts that were often sweetened with honey. Although only royalty had access to them, the recipes were diverse and well documented.

The ancient Romans also served frozen desserts, similar to modern gelato, and extensive pits were created to produce and store ice during the summer.

By the Middle Ages, frozen desserts had disappeared and the recipes were lost in Europe. In Asia, however, they remained popular. Chinese imperial cooks taught Arab traders how to create snow and syrup desserts.

These frozen desserts quickly made their way to Venice and then to Sicily, where a recipe was created for a dessert made with snow, sugar, milk and various fruity flavours.

According to various historical records, gelato, as we know it today, first appeared in the 16th century. Although already popular in royal courts, gelato was sold to commoners almost a century later, in the 1650s.

By the end of the 17th century, gelato was served throughout France, notably at the Café Procope in Paris, but also in other larger cities. Gelato, however, continued to evolve in mainland Italy, becoming more refined, diverse and milder.

Recipes were passed down from father to son until the early 20th century. Gelato was soon taken to new parts of the world, as Italian gelato makers emigrated and established new shops and restaurants.

What is gelato made of?

Like ice cream, gelato is a frozen dairy dessert made primarily from a milk base. Cream (the fat part of milk) and sugar, as well as flavours, are key ingredients.

While ice cream has at least 10% fat content, ice cream is made mainly with milk, which makes it lower in fat.

The same goes for eggs: ice cream usually requires egg yolks, while gelato rarely uses them. Gelato is often flavoured with real fruit, vanilla or cocoa.

Where can I learn to make Gelato professionally?

Interested in learning how to make this amazing frozen dessert at home? Fortunately, there are some gelato artisans like Andrea Stortini and his Gero Gelato School willing to teach their secrets to the public.

Schools like Gero Gelato with locations in Valencia, Spain and Rome, Italy are some of the few professional entities that will guide you through the entire gelato making process. You will learn all about its history, ingredients, flavourings, aeration, serving and how it all goes together.

Courses include ice cream making, frozen cakes, handmade ice cream popsicles, semi-cold Italian creatives and many more.

Why is Gelato healthier (The last of the 5 Frequently Asked Questions)?

Gelato is generally considered healthier than American-style ice cream. Gelato generally has 70 percent less fat than ice cream and uses natural ingredients.

A typical 3.5-ounce serving of ice cream has 125 calories and 7 grams of fat, while a similar serving of gelato has 90 calories and 3 grams of fat. In addition, gelato often contains real fruit or flavouring and has less sugar than ice cream.

While large gelato manufacturers may use food colouring, traditional gelato manufacturers avoid using colouring agents, as well as flavourings or additives to artificially extend shelf life.

In addition, some say that gelato is healthier because it is warmer than ice cream. While ice cream is served at 10 degrees F, gelato is served slightly warmer, at 20 to 25 degrees F.

Now you know the answers to the 5 frequently asked questions.

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