9:41 PMdiy kitchen
#DIY Kitchen: Homemade Gelato - Food & Nutrition Magazine - May-June 2015
Photo: Derek Richmond
Food Styling by Lisa Lynch
When it comes to frozen treats, ice cream is an all-American favorite but gelato is hot on its tail. Gelato, which literally means frozen in Italian, is rich, dense and creamy, yet it has less fat than most commercial ice creams.
American labeling laws require that ice creams have a fat content of at least 10 percent, with most ranging from 15 to 45 percent. Gelatos have no set standards and require less cream and fewer or no eggs, which are the main sources of fat in ice cream. But gelato s comparatively lower fat content doesn t make it a health food. Enjoy the creamy treat, but stick to a half-cup serving.
To make gelato at home, you have to work fast with cold equipment and ingredients to prevent the formation of ice crystals. Commercial manufacturers have machines that churn and store gelato at 5 degrees Fahrenheit, the perfect temperature for freezing.
Home cooks have to rely on basic kitchen tools a tall order when using a simple stainless steel bowl or an ice cream machine. In addition, conventional home freezers hold food at about zero degrees Fahrenheit enough of a temperature difference to turn gelato into a block of ice.
Aeration is another challenge when making both ice cream and gelato. Ice cream is churned at a high speed, incorporating enough air to cause a 90-percent increase in volume, called an overrun.
Gelato is churned at a slower pace with minimal aeration, resulting in no more than a 20-percent overrun. However, aeration can be difficult to achieve by hand or with an ice cream maker, so expect a denser finished product.
So how do you get started? First, you ll make a base, which is the liquid state of gelato before it is frozen. Ingredients are cooked, then chilled over an ice bath. Once cooled to room temperature, the base mixture is transferred to the refrigerator to chill even further. Refrigeration is key to creating a cold base, which helps prevent the formation of ice crystals. Nobody likes a crunchy, icy gelato!
4 Tips for Gelato Success
Same-Day Gelato Base (Made without an Ice Cream Machine)
Developed by Sara Haas
This gelato tastes best when eaten the same day it s made after a short time in the freezer. Because homemade gelato contains no commercial-grade emulsifiers or stabilizers, it has a shorter shelf life. Make smaller batches and freeze just before eating.
Serving size: cup
Calories: 298; Total fat: 21g; Saturated fat: 12g; Cholesterol: 217mg; Sodium: 77mg; Carbohydrates: 22g; Fiber: 05g; Sugars: 22g; Protein: 6g; Potassium: 153mg; Phosphorus: 148mg
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