Italian Gelato

GELATO

Gelato (Italian pronunciation: [dʒeˈlaːto]; plural: gelati) is the Italian word for ice cream, derived from the Latin word "gelātus." (meaning frozen). Gelato is made with milk, cream, various sugars, and flavouring such as fresh fruit and nut purees.

Gelato is defined in English as a soft ice cream containing little or no air. The ambiguity in use of the word in the United States stems from the fact that there is no standard of identity for gelato set forth by the US Department of Agriculture, as there is for ice cream. Whereas ice cream in the US is defined by the Federal Code both by its ingredients, which includes milk fat (also known as butterfat) of 10% or more, gelato in the US covers a wide range of products including frozen desserts eaten like ice cream; products that are identical to ice cream with the exception of their butterfat contents; and premium ice cream containing butterfat far exceeding the minimums set forth in Italy. Depending on the recipe and the person making it, dairy-based gelato contains 16–24% sugar. Most ice cream in the United States contains 12 to 16% sugar. The sugar content in homemade gelato, as in traditional ice cream, is balanced with the water content to act as an anti-freeze to prevent it from freezing solid. Types of sugar used include sucrose, dextrose, and inverted sugar to control apparent sweetness. Typically, gelato—like any other ice cream—needs a stabilizing base. Yolks are used in yellow custard-based gelato flavours, including zabaione and cream and non-fat milk solids are also added to gelato to stabilize the base. Starches and gums, especially corn starch, are sometimes also used to thicken and stabilize the mix.

By statute, gelato in Italy must have at least 3.5% butterfat, with no upper limit established.

HISTORY

The history of gelato dates back to frozen desserts in Sicily, ancient Rome and Egypt made from snow and ice brought down from mountaintops and preserved below ground. Later, frozen desserts appeared during banquets at the Medici court in Florence. They, in turn, brought the novelty to France, where in 1686 the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine. The popularity of gelato among larger shares of the population, however, only increased in the 1920s–1930s in the northern Italian city of Varese, where the first gelato cart was developed. Italy is the only country where the market share of handmade gelato versus industrial one is over 55%. Currently, over 5,000 Italian gelaterie, or gelato shops, all over the world occupy more than 15,000 gelatai, or gelato vendors. 

This is a national Italian stamp to underline the importance of gelato production in Italy

  Some of the first gelato shops

Some  gelato recipes

Vanilla Gelato
(Makes 1 quart)

1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise


In a medium saucepan, combine the cream, milk, and sugar.
Cook over medium heat until the mixture comes to a simmer.
Remove from heat.
Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes.
Strain into a clean bowl discarding the vanilla bean.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.

Chocolate Gelato

(Makes about 3 cups)

1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 cups whole milk, divided
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon vanilla extract


In a medium saucepan, combine sugar, cornstarch, and salt.
Gradually add 1/4 cup milk, whisking to dissolve cornstarch.
Whisk in remaining milk.
Cook over medium heat until mixture thickens and comes to a boil.
Allow to boil for 1 minute, stirring occasionally.  Remove from heat.
Add chocolate and allow to sit for 1 minute.  Sit until chocolate is melted and smooth.
Transfer mixture to a medium bowl.  Mix in the cream and vanilla.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.

*Options:  Add chopped peanut butter cups, coarsely crushed toffee candy, toasted nuts,
chocolate chips, or other candy during last 2 minutes of churning in ice cream maker.

Stracciatella Gelato
(Makes about 1 quart)

Straciatella means ‘torn apart’ in Italian.  Straciatella gelato is similar to (but not exactly like) 
chocolate chip ice cream.  Melted chocolate is drizzled into vanilla gelato during the final
stage of churning.  The chocolate hardens on contact and gets broken up as it churns
creating a chocolate ribbon throughout.  This method results in a smooth texture with just
the slightest crunch in every bite.

1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sugar
1 vanilla bean, split lengthwise
2 ounces bittersweet or semi-sweet chocolate, finely chopped


In a medium saucepan, combine the cream, milk, and sugar.
Cook over medium heat until the mixture comes to a simmer.
Remove from heat.
Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes.
Strain into a clean bowl discarding the vanilla bean.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.

While the gelato is churning, melt the chocolate in the microwave.
Place the chocolate in a microwave-safe bowl.
Heat on high for 20 second intervals until melted and smooth.
Drizzle the melted chocolate into the gelato 2 minutes before the churning is done.
Alternately, the chocolate may be quickly folded in with a rubber spatula when the gelato is compact

Lemon Gelato
(Makes about 1 quart)

1 cup whole milk
1 cup sugar
5 egg yolks
2 tablespoons grated lemon zest
2 cups heavy cream
1/2 teaspoon vanilla extract
1/2 cup lemon juice


Combine the milk, sugar, and lemon zest in a saucepan.
Bring the mixture just to a simmer over medium heat.
Remove from the heat.
Cover the saucepan and allow the mixture to sit for 30 minutes.
Pour the mixture through a strainer into a large measuring cup.

In a bowl, whisk together the egg yolks and heavy cream.
Slowly whisk the warm milk into the egg and cream mixture.
Return the mixture to the saucepan.
Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens.
Stir in the vanilla extract.
Pour the mixture into a bowl, cover and refrigerate until cold, 4-5 hours.
Stir the lemon juice into the gelato mixture.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions.