cosa rende buono un gelato?

the breakdown

butterfat content: 6–9% water content: 60–65% sugar content: 14–24% serving temperature: 7–12 ºF

• lower milk fat content than ice cream
  • less creamy, more silky mouthfeel
  • less fat allows lipophobic flavor compounds to shine
• commercially, churned at a slower speed and higher temperature than ice cream, incorporating less air

gelato formulae

fior di latte gelato

white

notes

• milk fat content: 7.1% based on this free gelato balancing app blog post
• water content:
• sugar content:

ingredients

• dairy

  • 875 g whole milk
  • 125 g heavy cream
  • emulsifier

• white

  • 200 g sugar
  • dash of salt

instructions

1. warm cream and milk in saucepan until bubbly but not yet simmering
2. sugar
   1. if using eggs or starch
      1. cream yolks and sugar
      2. temper eggs/starch
      3. blend in stabilizers
   2. if egg-free
      1. dissolve sugar in hot milk
      2. blend in stabilizers
3. cook mixture in saucepan until thick (coats back of wooden spoon)
4. cool/refrigerate (overnight preferable), strain, churn, freeze

fruit

ingredients

• white gelato dairy base
• fruit
  • 500 g fruit
  • 100–200 g sugar
  • dash of salt

instructions

1. dairy and fruit
   1. cook diced produce with dairy base and any additional liquid until fork-tender
   2. purée, strain, and reduce to 1 l, stirring frequently to prevent burning
2. continue with white base step 2

chocolate

ingredients

• white gelato dairy base
• chocolate
  • 200 g sugar
  • 85 g dutch-process cocoa powder
  • dash of salt

instructions

white base instructions, dissolving chocolate into base after adding sugar and emulsifiers (step 2)