Why Shout “Gelato” Instead of “Ice Cream”?

Why Shout Gelato Instead of Ice Cream?

Why Shout for Gelato Instead of Ice Cream? Here Is Some Interesting Information!

In the past, this saying applied to almost everyone: "I scream, you scream, we all scream for ice cream". However, these days, perhaps one friend is screaming for Gelato, another for a vegan frozen dessert and yet another for sherbet.
But it is Gelato, the cousin of Italian ice cream, that keeps bringing many customers back. According to market research firm Mintel, Gelato sales rose from 11 million dollars in 2009 to an estimated 214 million dollars in 2014, helping frozen dessert sales remain strong.

Gelato - Something special made by artisans!

According to Beth Bloom, an analyst at Mintel, Gelato has gained market share partly because it is novel. And because we tend to think of Gelato as "something special, made by artisans in small batches and of premium quality".
But is Gelato really that different? I admit that whenever I eat a scoop, I often wonder whether I am really just eating ice cream with a strange name attached to it.
In fact, they are quite different, Morgan Morano assured me. She is the author of the new book The Art of Making Gelato and received professional training in Italy.

Authentic Gelato rarely uses egg yolks!

The first thing you will notice, she says, is that Gelato is much fattier. It is smoother and silkier than a similar American ice cream. It is also denser, yet still has an elasticity and flow that you cannot get with ice cream.
Another difference: she says it is "the actual recipe and ingredients used". Both contain cream, milk and sugar. However, ice cream contains more cream and usually uses egg yolks to bind the mixture together. On the other hand, Gelato contains more milk than cream. And authentic Gelato rarely uses egg yolks, Morano says. Usually, if egg yolks are present, they are only there to add a little flavour.

Italian Gelato contains only around 4 to 9 per cent fat!

The more cream there is, the more butterfat there is. The Food and Drug Administration defines ice cream as containing no less than 10 per cent fat, although Morano says that most ice creams tend to contain 14 to 25 per cent fat. Italian Gelato , however, contains only around 4 to 9 per cent fat.
At the most basic molecular level, any frozen dessert is a mixture of water and fat molecules, according to a 2014 video by the American Chemical Society. These molecules form crystals as the mixture freezes. And the longer ice cream takes to freeze, the larger the crystals become, creating a crunchy sensation in the mouth.

Gelato is what makes frozen dessert creamy!

According to the ACS video, butterfat helps keep ice crystals small by preventing water molecules from clumping together to form giant crystals. It also makes the mixture thick and heavy, which is why you can get a firm, rounded and delicious scoop of ice cream. Gelato scoops, on the other hand, Gelato scoops are often soft, flowing liquids.
But if fat is what makes frozen dessert creamy, how can Gelato be creamier?

"There is much less air in Gelato than in American ice cream, [a process] known as overrun," Morano says. American ice cream can contain up to 50 per cent air. The air makes it soft and fluffy.

Because Gelato contains less butterfat, the initial mixture is fairly light. So it only needs 20 to 30 per cent air as it thickens and freezes. This helps the product thicken and therefore become creamy, Morano explains. That is also why her recipe suggests using a Gelatomaker, which churns more slowly, rather than an ice-cream maker.

Gelato - Butterfat coats the roof of your mouth!

Less fat also means that the flavours in Gelato will taste better, Morano argues. "Butterfat coats the roof of your mouth," she says, "and if you have less fat, you can perceive flavours more quickly".
Another benefit is that authentic Italian Gelato is usually served at a temperature of 7 to 12 degrees F, around 10 to 15 degrees warmer than ice cream. As the YouTube video explains, the cold numbs your tongue, so you do not perceive as much of the sweetness in ice cream. Because Gelato is served warmer, you can also taste more of the flavours.

Use a spade to scoop Gelato instead of a spoon!

With the trend towards Gelato growing, shops have sprung up and commercial ice-cream companies such as Breyers and Haagen-Daz have quickly joined the trend. But Morano says there is one way to tell whether a cup of Gelato has been made traditionally or is simply ice cream in fancy dress.
She says that Gelato tradition should not be served with an ice cream scoop. Instead, you should use a spade, flatter like a spoon. "You can not only scoop Gelato with a spade to soften it, but there is also an art to it," she said. "That is why I like the spade; it is a wonderful tool, and when you use it to scoop Gelato, everyone enjoys watching it".
When it comes to actually eating Gelato, she said there is one most important thing: "Eat it fresh".
"When you make anything at home, it will never taste the same the next day," she said. "These recipes in my book are meant to be used within 24 hours".

Italian gelato Gelato is not only an appealing dessert but also the key to elevating the menu and increasing the appeal of cafés and bakeries. With support from Baby Boss – a leading reputable partner in the Gelato industry in Vietnam, you can be fully confident in delivering premium experiences to customers and achieving business success.

 

Get free gelato samples and advice on becoming a Baby Boss agent/distributor at: kinhdoanhgelato.babyboss.com.vn

Hotline: 1900 99 88 80
Website: babyboss.com.vn

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Article based on information from: www.npr.org