What is Gelato
Gelato is a combination of whole milk, eggs, sugar, and natural flavoring, usually fresh fruit and sugar. It is similar to ice cream, but lower in fat (ice cream tends to be 10% to 20% fat, while gelato is 8% or less). Gelato is softer and has more intense fruit flavors; like a sorbet, but more creamy, like ice cream. You can let inspiration come from what’s in season: you’ll get the most flavor out of your fruits, thus from your gelato.
HOW IS GELATO MADE
Gelato di Crema – The base
2 ½ cups 5% fat cooking cream or any kind of milk you like
5 egg yolks
½ cup granulated sugar
Heat the cream (or milk) until it is beginning to bubble, then cool slightly. Watch it closely if you don’t want to make a big mess because cream and milk reach their boiling point very suddenly.
In a large heatproof bowl, beat the egg yolks and sugar until thick and creamy (about 2 minutes at medium speed). Beat the cooling cream very slowly into the eggs to warm the mixture graduallly.
Put the bowl over a pan of gently simmering water and stir with a wooden spoon until the custard just coats the back of the spoon.
Remove the bowl from the pan and let it cool.
Blend your cooled custard base with the fruit purees (except 1/3 cup cherry puree reserved for the ripple). At this point, you can add 2 tablespoons of any alcohol you think would taste good with your flavors . It’ll help keep your gelato more scoopable.
Pour your fruit custard into an ice cream maker and freeze according to the manufacturer’s instructions. Stop the machine when the gelato is almost firm.
- Lower Calories than Ice-cream Gelato has less fat (6 to 8%) compared to american ice cream (10 to 16 or even 18%). Also the overrun (amount of air injected into the product) is lower (25/35% vs 70/100%).
- Flavour: Gelato having lesser fat, provides with much more scope to enjoy the added flavours and fruits and nuts, which is not in case of ice cream.
GELATO VS. ICE CREAM
The main difference is that gelato is a healthy alternative to ice cream, having less than half the fat. Ice cream can contain up to 22% fat. Mauro’s gelato contains between 0% and 8% fat.
Another difference is that ice cream is generally produced using a limited number of ingredients, Mauro can make gelato out of anything, from avocados to dried fruit to yams to hazelnuts. Just ask him and he will show you how he does it.
Entrepreneurship Magazine suggested gelato was "one of the top 10 trends of the next decade". S o when done right, gelato is extremely popular. While ice cream is still 87% of the category according to the National Dairy Association, gelato is experiencing the fastest growth.
Noticeable companies which have launched new Gelato products or planning to launch are:
SPRING SHEEP, NEW ZEALAND
Positioning: Innovation and Flavours
SHEEP MILK GELATO VANILLA BEAN
Luxuriously creamy-tasting Vanilla Bean Gelato made with fine Madagascan Bourbon Vanilla and 100% farm fresh sheep milk from New Zealand.
Experience the fresh, sweet aroma and velvety mouth feel that will leave you craving more.
SHEEP MILK GELATO DARK CHOCOLATE
This delicious Dark Chocolate Gelato is made with high quality dark chocolate (70% cocoa) and 100% farm fresh sheep milk from New Zealand.
Experience the brooding sophistication, depth of flavour and luxuriously velvety mouth feel that is quite unlike any gelato you will have ever tried.
FIGO ORGANIC GELATO
Positioning: Organic and GMO free
REMEO GELATO FROM ITALY
The first artisanal Gelato sold in jars. Made in Italy with 100% natural ingredients & gluten-free. Official supporter of Johanna Konta
Talenti is an American brand of gelato and sorbet, headquartered in Minneapolis, Minnesota. Talenti is named after Bernardo Buontalenti, who is credited with inventing gelato
We use only the good stuff. The right stuff. We start with fresh milk, straight from the farm, and fine, pure cane sugar–absolutely never high-fructose corn syrup. We hand-pour the sugar from large sacks, blend in the milk and add the finest ingredients sourced from all around the world to craft our 33 flavors of gelato and sorbetto.
Gelato Petrini is the result of tanto amore e passione (a lot of love and passion), a common appreciation for decadent desserts, shared family values, a spoonful of hard work and tons of fun!
In 2011, the Cohens, a family of gelato enthusiasts, joined forces with Chef Mauro Petrini, a well-known and skilled gelatiere with a laboratorio in Boca Raton, Florida, to create Gelato Petrini. Fold in the uniquely skilled talents of the rest of the Gelato Petrini team and an authentic Italian gelato manufacturing company is the result.
- Peanut Butter
- Fig and Honey
- Milk Chocolate
- Dark Chocolate
- Almond Joy
- Sea Salt Caramel
- Rose Petal
- Maple Walnut
- Rum Raisin
- Butter Pecan
- Banana Cream
- Caramel Cookies Crunch
- Mango Cream
- Dulce de Leche
- Vanilla Bean
- Fior di Latte
- Cookies and Cream
- NY Cheese Cake
- Chocolate Cheesecake
- Mint Chocolate Chip
- Coconut Cream Pie
- Panna Cotta
- White Chocolate
- Crème Chantilly
- Key Lime Pie
- Strawberry and Cream
- Chocolate Raspberry
- Chocolate Hazelnut
- Cassata Siciliana
- Apple Pie
- Zabaglione (Egg Nog)
- Chocolate Peanut Butter
- Chocolate Orange
- Guinness and Chocolate
- Guava and Cream Cheese
- Green Tea
- Chai Tea
- Thai Tea
- Black Raspberry Chip
If you’re someone who prefers their chocolate with chocolate, we have a gelato for you. And then some. We’ve partnered with craft chocolate maker TCHO® to make a 70% dark chocolate gelato using their sustainably sourced cocoa. Because we make our gelato the Farmstyle way with buttermilk, it’s extra rich and creamy. And as if that wasn’t enough, we’ve added thick chocolate fudge and topped it with pieces of pure dark chocolate.
Vixen Kitchen Premium Vegan Gelato is a labor of love inspired by my two girls Gigi and Lola. Like most kids, they love sweets. The problem came when I went to read the labels of some of their favorite treats. They were filled with junk created in a chemistry lab instead of a kitchen. So I created this gourmet vegan gelato that I’m confident will satisfy their cravings and my high standards-It’s both delicious and nutritious. It can be enjoyed daily without guilt and its 100% organic! The best part is it’s filled with simple wholesome ingredients even a six-year-old can pronounce. I have created a dessert that tastes amazing, but has the nutritional profile of a super food-densely loaded with minerals, vitamins and healthy fats. Try it for yourself and be amazed!