Ingredients, technique and temperature: Let’s melt the making process of Gelatos!
A cold and creamy dessert on a hot summer afternoon is everybody's forte for summers! Right?
Who does not like a nice big bowl of ice cream? There's nothing like a diet when ice cream comes into the picture. But what if we tell you there's something better than that? Yes, more delectable, creamy, real, and satisfying. That's Gelato for you! Have you heard of the term first time? No worries, stick to the blog, and you will know of the magic we are talking about!
Popularly referred to as "Italian ice cream", the concept of Gelato is quite different from that of ice cream. No, we aren't stressing the discrete culture both are coming from, but the product in itself has noteworthy differences.
The outcome of any product is significant to the work that went into the process of making it. That is where Gelato hits the masterstroke. Let's divert the focus to the ingredient list, technique, and temperature without any further ado, yes, of the Gelato!
For years what you have loved as the ice cream is a lot of air, adultered milk and a hell lot of preservatives. The quantity of ice cream that appeared to be a full cup reduces to 1/4th liquid when melted, whereas Gelato is real milk, natural flavouring, and sugar. It's denser, thicker, which means creamier and, above all, healthier!
At least there's something real in the ever-changing times we live in!
The texture you adore is the result of a process called churning that goes into the making of ice cream and Gelato. Yes, you got that right, both are churned, but the speed is where they change direction. The churning of ice cream whips air into the fairly assertive mixture. That is why your ice cream is light.
The speed at which Gelato is churned is relatively low, which means you get more real ingredients in the product than air which you can get anyways for free in the surrounding.
The temperature at which a Gelato is made and stored can be very arduous, and that makes it difficult to make it at home. The fat content in Gelato is shallow, which makes it challenging to prepare without the right understanding and equipment. Gelato is dense milk, making it quite tricky to freeze it right. Gelato is served at a higher temperature ranging between 10 to 22 degrees Fahrenheit. All of this ensures a low-fat taste with a pliable and soft texture.
So, now, probably after reading it all the way to here, you know what to treat yourself to this summer!