Preparation and the Technique behind Gelato.

Gelato literally stands for ‘something frozen’. It is the texture rich Italian ice-cream as we all know of today.

In Italy it can be found displayed in long rows on most sidewalks wherever the weather permits.Otherwise it can be eaten in a typical Gelateria outlet in either a cup or a cone.

What makes it stand apart from all other fancy ice-creams? The trick lies in the preparation and the technique. 

Normal ice-cream that is consumed all over the world is more frozen. It has more whole fat (10-15 %) and added air to double its quantity.

On the other hand, Gelato is made at a temperature that is 10-15 degrees warmer. It also has comparatively lesser fat (5-8 %) and more added milk. It is slowly churned in a way to prevent the air from getting in. The result is an enhanced fuller flavor which sticks on in the mouth.Yummy!

Gelato can be made with real fruit add-ons. Most refreshing in the hot summer months, it is prepared with milk, cream and sugar primarily. Wholesome fruit and nut puree enhances the taste. Lesser sugar is used since the full ripe fruit adds its own distinct signature touch.

Chocolate and nuts are sometimes added for more variety. Other variations have also gained followers. Fresh fruit Gelato is still the most popular that is enjoyed by all ages. 

You can choose a single cone with 2-3 different flavors and textures at one go. This gives you an idea of the creamy intense taste.

Gelato making classes have erupted all over and teach you all the nitty gritty that is involved. People prefer learning the artisanal way of making this treat. This lets you make in smaller batches and you can innovate in different ways.

Gelato can be homemade, artisanal or even mass produced.

Homemade uses fresher ingredients and is a more authentic recipe. It is carried down over the ages. 
Artisanal uses industrial mixes and may have some added syrup for more taste. 
The mass produced Gelato is for greater consumption in high piles at most stores. It might have interesting flavors but is made in a wider factory setting. Listen to your taste buds!

But follow a thumb rule-the flavors should look as close as possible to the actual real food. Too many flavorings or syrup can take away from the original Italian taste.

Gelato can be enjoyed for up to a month after the purchase. Egg yolk is the popular stabilizing agent that is commonly used. Some might use cheaper gluten or guar gum instead. 
Store your iced treat in the freezer by pressing a thin layer of plastic wrap between the Gelato and the top lid. This preserves it better by keeping the flavor intact for longer.

Pastecceria style Italian outlets serve fresh pastries along with Gelato offerings. Most stores serve with placards that show pictures of ingredients that are added to each product. This makes it easier to decide when unsure. Else one can easily get lost in the mindboggling variety available.

Lemon and berry flavors are also widely liked. But lately people have started adding all forms of Gelato to fancy cakes and fruity desserts. Some go a step further to experiment with the recipe by using soy milk and yoghurt. Innovations are also tried by adding Italian Scotch.

Some get creative and add ginger or cinnamon for a spicier twist to the frozen dessert!

Whatever your Gelato mantra, savor any of the ‘gusti’ or flavors at thousands of parlors all over. No wonder it enjoys the tagline of being the “best ice-cream in the world.”