What is Gelato?
Gelato, Italian for “frozen,” is crafted by hand using whole milk, sugar, and high-quality fresh ingredients like fruit, chocolate, and nuts. As it freezes, air is slowly incorporated, creating a rich, thick, and soft cream that melts slowly, delivering a smooth and luxurious taste
By 2500 BC, Egyptian pharaohs served icy fruit drinks, and Romans soon followed by savoring volcanic ice drizzled with honey. In 1550, Roggieri’s “dolcetto gelato” won over the Medici court, while Buontalenti created a creamy gelato with citrus flavors to impress Spanish guests. Gelato fever eventually crossed the Atlantic. In 1770, Giovanni Basiolo introduced gelato to the bustling streets of New York, and in 1843, America took gelato-making to the next level by perfecting the hand-crank freezer, making it easier to enjoy this frozen treat anywhere
In our gelato gallery we paint with flavor, offering you a palette of sensations that dance on your palate. Each creation is a masterpiece a brushstroke of bliss concocted by our gelato artisans who infuse passion into every churn.
How to make Gelato in 2 steps?
Quality is key,and using the best possible components for your gelato can make a world of difference. Cream, milk, sugar, and eggs form the base for most gelato. For the flavoring, the sky’s the limit – from fruits to nuts, to chocolates, and even crazy mixtures like pineapple and lemon !
Begin by warming the milk, cream, and sugar together, letting them blend slowly over low heat. Patience here is key—gradually bringing up the temperature will help you avoid any mishaps, like the eggs scrambling.
Once the milk mixture is ready, slowly whisk in the beaten egg yolks. This part requires care, as a steady hand will help keep the custard smooth and velvety. After combining everything, allow the mixture to cook a bit longer until it thickens slightly, forming a rich and creamy base.
Why Gelato not Ice Cream?
“Comparing gelato to ice cream is like contrasting a refined masterpiece with a classic; both delightful, but each with its distinct charm. Texture Elegance:”
Gelato is only 2 -10 percent fat, whereas ice cream can be as much as 18 – 30 percent fat. It’s low in fat and high in calcium, protein, and B vitamins!
Another important difference between the two, gelato contains less air than ice cream, thereby making the flavor much more intense.
Gelato offers a broader spectrum of flavors, often including fresh fruit, nuts, and other innovative ingredients. The variety allows for a more adventurous and personalized dessert experience.
Grab a friend and taste!
In Amore we believe there is a scoop for everyone and anyone
Grab a friend and taste our gelato in our showroom for free!
