Gelato

Table of contents 1. Gelato history 2. Homemade gelato 3. Gelato recipes 3. a. Chocolate gelato 3. b. Peach gelato 3. c. Lemon gelato 3. d. Hazelnut gelato 3. e. Real vanilla gelato 3. f. Pistacchio gelato 3. g. Strawberry gelato 3. h. Coconut gelato 4. Is gelato healthy? 5. Healthy gelato recipes 5.a. Rice gelato 5.b. Soy-milk raspberry gelato

1. Gelato history Gelato is an Italian version of ice cream with rich history and it dates back for thousands of years. Asian and Egyptian cultures were among first ones who consumed flavored crushed ice and were followed later by Romans. Some of Pompeii ruins have revealed public stores which have produced and sold crushed ice flavored with honey, chopped fruits and fruit juices. Those summer delights were only available for wealthy individuals because ice was expensive merchandise and it was brought from Etna and Vesuvius. The Romans kept this icy delight and future years raised this product to higher level. Period of the Italian renaissance is time when traditional gelato production begins and all thanks to Medici family. They organized contest for best icy dessert and chicken farmer, named Ruggeri won that contest thanks to mixture of sweet fruit juice, eggnog and ice. But gelato name is also linked with Bernardo Buontalenti, architect and artist, who prepared creamy frozen dessert as special dessert for Carlo V, King of Spain, for his welcoming party and thanks to this party, Buontalenti is considered as gelato inventor. This dessert would probably be famous, but thanks to Francesco Procopio dei Coltelli this dessert gain popularity even faster all over Europe. This Sicilian chef, from Palermo had some business ideas which failed and after a while he moved from Palermo to Paris in search for better life. Discovering the use of sugar instead of honey and adding salt to ice as preserver was great discovery and it was welcomed by Parisians, so this Sicilian chef in 1686 succeeded in preparing gelato as we know it today. Another great discovery was ice machine, which was originally made by Procopio grandfather, fisherman and free inventor. Thanks to these discoveries, he opened caf named Procope, where he served variety of ice creams-gelato which has shortly become popular all over Europe.

The twentieth century and the mass production One of the first commercial reseals of gelato, made by cooling gelato machine dates from 1884 year and city Torino. It was beginning of Gelateria Peppino which still produces ice creams. Gelato came to America for the first time in 1770, when Giovanni Basiolo brought it to New York City. At this point there were only two types of gelato: one by mixing fruit with water, known as Sorbet, and other which included milk combined with chocolate or cinnamon. In 1846 the hand crank freezer was changed so it influenced on gelato production. New type of this icy dessert was made, one with more air and less density so gelato did not make a name until the late 1900-s.

2. Homemade gelato This type of gelato is characterized by fresh ingredients. Unlike industrial gelato, this one contains less fat and less air. In homemade gelato fat is around 6-10% and in industrial is 8-12%. When it comes to air homemade gelato has max.35%, while industrial one has min.75%. Gelato itself contains milk- at least 60%, followed by sugar 14-24% and the cream 5-20%. There is also certain amount of skim milk powder and 50% lactose which is used to absorb free water while proteins give shape and stability. The recipe of homemade gelato, beside high-quality ingredients, must have correct balance of solid ingredients. Gelato mixture must be pasteurized in order to be hygienically safe and to obtain better bond between solid components and water, which will result as stabile structure and creamy texture in final product. So, preparation of gelato has several phases, from pasteurization, maturation to freezing. These phases can be done with hot or cold method. Cold method: Cold method is method where ingredients are mixed, set to rest and cooled until freeze. This fast method is generally used for fruit gelato or sorbet. This method requires careful ingredient cleaning at every stage of processing in order to prevent and transmitting bacteria during handling of ingredients. Hot method: To preserve gelato from bacteria, the mixture of gelato is subjected to pasteurization. Pasteurizing a liquid means heat liquid to a temperature between +63 C and +83 C, for certain time. For example: milk pasteurization should be at 63 C for 30 min. Entire pasteurization should not take longer than two hours and after should cooled down to average storage temperature at 4-5C. Very important phase is also cooling and should be accomplished in less than hour. Parallel to this stage is stage of homogenization make mixture consistent. Goal of homogenization is increasing stability of milk fat emulsion and preventing separation of the fat on the milk surface. Gelato maturing: This phase is necessary because this phase ensures that various ingredients which make mixture are perfectly blended so they can absorb liquid part. The maturation should last for 4-6 hours at 4C. Chilling cycle: The process of chilling is without a doubt the most important operation in the gelato production, because it effects on quality. The process of chilling can be divided in two operations: 1. Freezing combined with mixing, to get air

2. Hardening, in which mixture is subjected to further freezing, without mixing and influence of any other external elements. The composition of ingredients effects on gelato mixture, while freezing effects on the gelato structure.

Gelato recipes: Chocolate gelato Peach gelato Lemon gelato Hazelnut gelato Real vanilla gelato Pistacchio gelato Strawberry gelato Coconut gelato

Chocolate gelato:

Chocolate gelato is a wonderful icy dessert, characterized by chocolate-milky flavor, softness and freshness. Ingredients: cup sweet cream cup ml milk 3 egg yolks 1 egg cup sugar 1 teaspoon vanilla extract 1 teaspoon corn syrup 70 g chocolate Pinch of salt

Method: 1. Combine egg yolks, salt, one egg and half of sugar in a resistant glass bowl. Cook mixture over steam stirring constantly, to avoid lump creating. 2. Mixture is cooked when dense as pudding. 3. Pour milk, sweet cream, vanilla extract and rest of sugar in a pot. Heat over medium heat source until mixture boils. Stir occasionally.

4. Gradually add milk mixture to egg mixture (mixture needs to stay on steam), stirring constantly. Stir until mixture is well combined. 5. Melt chocolate over steam and stir in egg-milk mixture and add corn syrup. Combine well. 6. Leave mixture in the refrigerator and stir using wooden spoon each 10 minutes. When mixture begins to thicken drain it through sieve. 7. All of you, who have gelato machine, pour mixture in to freeze, but if you do not have this machine pour gelato mixture in plastic container and leave in freezer. Freezing takes 4 hours. 8. Stir gelato, using wooden spoon each half an hour, to avoid ice crystals creating. 9. Gelato is good to serve when cooled, homogeneous and creamy. NOTE: Serve with chocolate topping and with fresh fruits.

Peach gelato:

This gelato has a real summer taste which will satisfy all gelato lovers and even the most demanding gourmets. Ingredients: cup sugar 1 egg yolk room temperature 2 tablespoon peach liqueur 1 cup drained peaches 1 cup sweet cream (15% fat) Pinch of salt 1 tablespoon powdered gelatin Fresh chopped mint, for decoration

Method: 1. Combine sugar, gelatin and salt and place all in a pot. Pour in sweet cream and heat over medium heat source. 2. Stir using wooden spoon and when sugar and gelatin dissolve remove from heat. 3. In meantime place peaches in food blender and blend until you get nice mass. 4. Combine peaches with sweet cream and add peach liqueur. Stir until combined.

5. Whisk egg white and gradually add to peach mixture, soon by spoon. 6. Pour mixture in a bowl and leave in refrigerator, for an hour. 7. Take from refrigerator and mix using electric mixer, at least for 2 minutes, so gelato may become airy. 8. Pour mixture in plastic container 22x22 cm and leave in refrigerator to cool for 4-6 hours. 9. Gelato is good to serve when cooled, homogeneous and creamy. NOTE: Sprinkle gelato with chopped mint before serving or pour over blended peaches.

Lemon gelato:

Lemons icy treat for all of you who adore lemon flavor. You can also add splash of lime juice for additional freshness or even combine with orange juice for real citrus adventure. Ingredients: 3 larger lemons 1 tablespoon lemon zest or candied lemon 2/3 cup powdered sugar 1 cup sweet cream 1 cup yogurt Method: 1. Squeeze lemons and leave juice a side. 2. Whit sweet cream, till half, so it is not all beaten and firm. 3. Add in powdered sugar, lemon juice and lemon zest. 4. Pour in yogurt and beat until mixture is nicely firm. 5. Pour in plastic container and leave in refrigerator. 6. Stir gelato using wooden spoon each half an hour. Freezing should be around 4-6 hours. NOTE: Decorate before serving with lime zest. You can use this type of gelato for pancake filling.

Hazelnut gelato:

Hazelnut gelato is outstanding thanks to special ingredients hazelnut paste and hazelnut liqueur. Taste of this gelato cannot be compared with any industrial or pastry gelato, because it is excellent and does not contain any artificial flavorings. Ingredients: cup hazelnut paste - homemade or from market 1 1/3 cup milk 1 cup sweet cream 1 egg 2 egg yolks cup sugar 2 tablespoons acacia honey 2 teaspoons hazelnut liqueur If you want you can prepare hazelnut paste or you can buy some in store. Here is how you can prepare it: You will need cup hazelnuts. Preheat oven at 170C and line baking tray with parchment paper. Place hazelnuts on baking tray and bake them in oven for 7-10 minutes. Take them out and place in clean kitchen towel. Wrap kitchen towel and leave hazelnuts in for few minutes, then, while still wrapped, vigorously rub hazelnuts so dark membrane can fall off. Place hazelnuts in food blender, while still hot, and process them until they turn, first into powder and then they will release oil and you will get nice paste.

Method: 1. Pour milk and sweet cream in pot and heat over medium heat source. 2. Add hazelnut paste and stir using wooden spoon, until paste dissolves. When mixture boils remove from heat source. 3. In a bowl, beat egg, egg yolks, sugar and honey until fluffy. 4. Take few spoons of warm milk mixture and pour it through dense sieve in egg mixture. Stir well. 5. Gradually pour in rest of milk, again through dense sieve, constantly whisking. Some paste may stay on sieve. In that case puree paste trough sieve in milk-egg mixture, using spoon. 6. Cook mixture again over low heat source, stirring constantly with wooden spoon, until cream begins to thicken. 7. Pour mixture in a clean bowl, through dense sieve. Stir in liqueur. 8. You can also pour mixture in gelato making machine, and if you do not own one just pour it in a bowl and leave in refrigerator. 9. Store in refrigerator for 4-6 hours, stirring several times during that period, so you get nice creamy gelato. NOTE: Serve with hazelnut topping and chopped hazelnuts. If you plan to prepare this gelato for kids do not add liqueur.

Real vanilla gelato:

When you try this type of gelato I guarantee, you will fall in love at first spoon.Why?, you may ask. Answer is simple: this gelato is easy to prepare, contains simple ingredients and it has beautiful vanilla taste. You may serve it with different kinds of fruits or with chopped mint. Whatever you choose you will not mistake. Ingredients: 2 cups unsweetened condensed milk 1 vanilla pod seeds cup sugar 5 egg yolks Method: 1. In a smaller bowl, beat egg yolks, sugar and 6-7 spoons condensed milk. When whisked leave a side. 2. Pour rest of condensed in smaller pot and add vanilla pod seeds. 3. Heat milk over medium heat source until starts to boil. 4. Remove milk and gradually add egg yolks. 5. Return mixture on oven, on low heat source, and with constant stirring cook until mixture boils again. When mixture boils, cook it for a minute so it can get nice density - like yogurt. Remove from oven and allow cooling. 6. When mixture cools a bit pour it in gelato machine or in plastic container. 7. If you opt for plastic container place mixture in refrigerator for 4 hours. Stir several times while cooling is in process. NOTE: Like mentioned you can serve vanilla gelato with fresh fruits or you can buy canned cherries. Heat them on medium heat source and pour gelato with warm cherries. This will be great treat.

Pistachio gelato:

Pistachio gelato is probably the most famous gelato, beside chocolate one. This icy dessert is perfect for hot summer evenings, when your body screams for something light, icy and tasty. Ingredients: 4 egg yolks cup pistachio paste 1 cup milk cup thick sweet cream cup sugar Pinch of salt vanilla pod-seeds Method: 1. Pour milk and sweet cream in medium saucepan. Add vanilla seeds from vanilla pods. 2. Place sauce pan over medium heat source until milk-cream mixture starts to boil. 3. Beat egg yolks and sugar in smaller bowl. Combine some hot milk with pistachio paste and gradually add that mixture to egg yolks. If you do that quickly egg yolks may cook. 4. Stir egg-pistachio mixture in warm milk, stirring constantly and vigorously. 5. Place mixture on low heat source. Stir constantly until mixture starts to boil and thicken. 6. Remove from heat source and allow cooling. 7. Pour warm gelato mixture through dense sieve in gelato machine or plastic container.

8. If you opt for container, place container with mixture in icy salted water. Be careful, so water does not get into gelato. 9. Use electric mixer to mix gelato for one minute. This way you will get airy mixture. 10. Cover with lid or plastic foil and leave in refrigerator for 4 hours. Stir mixture with fork each hour, to avoid formation of ice crystals. 11. Gelato is ready for serving when cooled and homogeneous. NOTE: Serve pistachio gelato with amarena cherries.

Strawberry gelato:

Strawberry gelato or gelato alla fragola is true satisfaction for all senses. If you like strawberries, than this gelato is ideal for you, because it is easy to prepare and it keeps that beautiful strawberry taste. Ingredients: 2 cup strawberries 1 cup fresh, whipped cream 1 cup whole milk cup sugar lemons juice 3 egg yolks Method: 1. Wash and clean strawberries. Place them in food processor, with lemon juice and process until you get strawberry puree. 2. Combine whipped cream and milk in medium saucepan. 3. Heat milk and whipped cream over medium heat source and when boils remove from heat. 4. In meantime beat egg yolks with sugar and add few spoons of warm milk. Stir well and slowly pour egg yolks-milk mixture in sauce pan with warm milk. Stir vigorously to avoid egg cooking. 5. Place sauce pan on low heat source and warm mixture stirring constantly until it thickens. 6. Stir in strawberry puree and pour mixture in bowl. Place bowl in icy salted water so it cools a bit. 7. Whisk well gelato mixture and place in refrigerator for 4-6 hours. 8. Stir occasionally to avoid formation of ice crystals. Take when cooled and homogeneous. NOTE: Serve with fresh chopped strawberries.

Coconut gelato:

Coconut gelato is real refreshment with tropical taste, which can be served with coconut chunks or even pineapple to emphasize that tropical flavor. Ingredients: 1 cup whole milk 1 cup coconut milk 1 cup sweet cream cup sugar 1 cup coconut flakes 1 teaspoon vanilla extract Pinch of salt 4 large egg yolks

Method: 1. Pour coconut milk in small sauce pan over low heat for 15 minutes. Set aside. 2. In a large saucepan, combine whole milk and coconut flakes. Bring to a gentle boil, cover, and remove pan from heat. Leave aside for an hour. 3. Pass mixture through cheesecloth, pressing very hard on solids. Reserve strained whole milk, and discard solids. 4. Combine egg yolks, pinch of salt and sugar in the bowl of an electric mixer fitted with paddle attachment. Mix for 3 to 5 minutes. Combine with whole milk and sweet cream. Return whole milk to a simmer.

5. Add half of the warm whole milk to egg-yolk mixture, and whisk until blended. Return new mixture to saucepan with remaining milk. 6. Cook over low heat, stirring constantly, until the mixture is thick enough, like firm yogurt. 7. Have ready an ice-water bath. Remove saucepan from heat. 8. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill. Add reduced coconut milk. 9. Freeze in an ice-cream maker according to the manufacturer's instructions or place in plastic container. 10. Leave in refrigerator for 4 hours. Stir few times during freezing period. 11. Serve with toasted coconut flakes.

Is gelato healthy?

Gelato vs. ice cream: Gelato is not Italian word for ice cream; gelato is Italian type of ice cream which is completely different than ice cream as we know it. They are different by composition and nutritional value.

Ice cream has more calories, fat and sugar than gelato. In order to be labeled as ice cream, ice cream must have at least 10% milk fat, but most ice creams have 14-17 % milk fat, while gelato has only 3-8 % milk fat. On average a 3.5 ounces serving, gelato contains 90 calories, 3 grams of fat and 10 grams of sugar, while 3.5 ounces ice cream contains 125 calories, 7 grams of fat and 14 grams of sugar. So, unless you are going for fat-free ice cream, gelato is much lighter and healthier choice and you will get rich taste with less calories and fat. Gelato is much denser than ice cream and therefore many consumers find that much smaller portions satisfy and thats definitely an important consideration. Gelato and ice cream actually cannot be classified as healthy food, but if you prepare gelato in your home, with controlled ingredients and in controlled environment, you will get much closer to that healthy then just buying industrial gelato.

Healthy gelato recipes

Rice gelato Soy milk-raspberry gelato

Rice gelato:

Have you ever tried rice gelato? This particular gelato is made from rice milk, instead usual cows milk, or milk from other animals. Rice milk is very light, but extremely nutritious and has characteristics of soy milk. This gelato does not have any artificial sugars so we can consider it as healthy icy dessert.

Ingredients: 2 cups rice milk cup rice syrup cup hazelnut paste Method: 1. Pour rice milk in medium size sauce pan. Heat it over medium heat source, but it must not boil. 2. In small bowl combine hazelnut paste and rice syrup/malt. When nicely combined pour in heated milk. 3. Before pouring hazelnut-malt mixture in milk, check first temperature, using thermometer. It should be around 70-80C. 4. Combine rice malt mixture with rice milk and stir well. 5. Place sauce pan on low heat source and heat milk until boils. Remove from oven and allow cooling. 6. When cooled a bit pour mixture in a gelato making machine and leave in for 40-60 minutes, whether you like softer gelato or more frozen. If you do not have gelato making machine, pour cooled mixture in plastic container. 7. Whisk mixture well and leave in refrigerator for 4 hours. Stir mixture couple times during freezing period. NOTE: You can serve this gelato as dessert or you can use it for preparation of other desserts like Panettone.

Soy milk-raspberry gelato:

Soy milk is great and healthy substitution for animal milk. Raspberries are known as great antioxidants because they have huge amount of vitamin C. When you combine raspberries with soy milk you will get tasty and most important healthy version of gelato. Enjoy. Ingredients: 1 ounce fresh raspberries 2 cups soy milk cup honey 1 teaspoon vanilla extract 2/3 cup thick yogurt Method: 1. Combine the soy milk, vanilla extract and honey in saucepan. 2. Heat for 5-7 minutes over medium heat source, stirring frequently. 3. Wash raspberries and put them in food blender. Blend them until smooth. Add thick yogurt and blend again until mixture is well combined. 4. Remove milk from the heat and combine with yogurt-raspberries mixture. Use electric mixer to mix ingredients well and pour mixture in the gelato making machine or plastic container. 5. If you opt for gelato making machine, than mixture should be in or 50-60 minutes and if you opt for refrigerator than mixture needs to freeze for 4-6 hours. During freezing period stir mixture couple times.