22 Decadent Gelato Recipes (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 has a lower milk fat content than ice cream, usually 4 to 9%, yielding a softer, denser texture and smaller ice crystals. That's a result of the base, which typically includes less cream and more milk, as well as a slower churning process that introduces less air into the final product.

Since gelato has less butterfat, the mixture is light to begin with. So it only needs 20 to 30 percent air as it thickens and freezes. That keeps the product dense — and therefore creamy, Morano explains.

The secret of Italian gelato lies in its artisanal preparation and the careful selection of fresh and natural ingredients. Unlike industrial ice creams, gelato contains less air, making it a creamer and denser option.

Gelato also contains less air than American ice cream — that helps keep it dense, fluid and creamy.

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.

The slower, more manual and labour-intensive process of making gelato increases production costs, affecting its price. Denser with less air, offering more product by weight in each serving. Lighter and fluffier due to higher air content, resulting in less actual product by weight.

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.

Yes, at the end of a meal, instead of fruit

Being a food which leads the body to produce glucose, first of all, gelato should replace and not be eaten in addition to other foods containing carbohydrates such as fruit, bread, pasta, rice, and the quantities should take into account the recommended daily calorie intake.

Gelato involves very little cost: raw materials make up around 12% of the selling price (or if we include milk and cream, etc. among the raw materials, up to 20%).

How can you tell if gelato is real or fake? ›

Pistachio is a dull brownish-green, not bright green, almost ugly (but delicious). Look out for other bright, bold colors. If you see brilliant blues and pinks, you can tell that the gelateria uses artificial colors, which indicates that they likely use artificial flavors, too.

Neither gelato nor sorbetto should ever have visible or palpable ice crystals. If the gelato is either gummy or thick, that's also a sign that you're not getting the good stuff, as it indicates the overuse of emulsifiers and thickeners. Another consistency indicator to search for is how quickly it melts.

That queue is for the world's best gelato – Gelateria Dondoli has won that title multiple times. The award-winning gelati at Gelateria Dondoli in San Gimignano, Tuscany, Italy.

Gelato is one of the foremost food products associated with Italy, with roots that date back to Caterina de Medici and Cosimo Ruggieri (a celebrated alchemist and astrologist).

Sicilians, who can lay claim to Italy's oldest tradition, prefer their gelato sweet and loaded with fresh and dried fruits, while Emilia-Romagna in the north is famous for incorporating egg yolks into gelato recipes.

High quality gelato is made with all-natural, seasonal ingredients and little to no artificial coloring. Because of this the colors will not be vibrant, but rather dull. For example, pistacchio should never be bright green like you might imagine, but brownish.

Gelato has at least egg yolks in it if not whole eggs and they make it smoother/prevent tiny ice crystals that make regular ice cream a little less smooth. Why does gelato taste so much better in Italy than in the U.S.? Because it is better.

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.

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.