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    100 Gelato Recipes : True Italian Ice Cream With or Without Ice Cream Maker
    100 Gelato Recipes : True Italian Ice Cream With or Without Ice Cream Maker
    100 Gelato Recipes : True Italian Ice Cream With or Without Ice Cream Maker
    Ebook326 pages1 hour

    100 Gelato Recipes : True Italian Ice Cream With or Without Ice Cream Maker

    By Donna Oconnell

    3.5/5

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    About this ebook

    If you’ve ever been to Italy or dreamed of travelling there, chances are you’ve heard of gelato, the delightful icy treat. But what is gelato? Is it just a fancy name for ice cream? What it is, how it’s made, and what makes it so delightful. After studying some excellent resources, I discovered what makes gelato different from ice cream. Gelato contains less fat than ice cream. Ice cream’s main ingredient is cream, whereas gelato is made mainly from milk. Some gelato recipes use a small quantity of cream, and some use only milk. Gelato also usually uses less egg yolks than does custard-based ice cream, although that depends on the recipe. Fat coats the tongue in a lovely, silky way, but it also tends to mute flavors. Gelato’s lower fat content could explain why people tend to find its taste brighter and more intense. The flavors come through more directly then when they’re blended with heavy cream. Gelato has a denser texture than ice cream. Gelato is churned at a lower speed than ice cream, which means that the finished product contains less air than ice cream, creating the dense texture of gelato.
    LanguageEnglish
    PublisherPublisher s22862
    Release dateDec 5, 2016
    ISBN9788822874634
    100 Gelato Recipes : True Italian Ice Cream With or Without Ice Cream Maker

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    • 4/5
      good in deep information with simple recipe for beginer in home

    Book preview

    100 Gelato Recipes - Donna Oconnell

    100 Gelato Recipes

    True Italian Ice Cream With or Without Ice Cream Maker

    Donna Oconnell

    Copyright Notice

    No part of this book may be reproduced or transmitted in any form whatsoever, electronic, or mechanical including photocopying, recording or by any informational storage and retrieval system without the express written dated and signed permission of the author.

    Disclaimer/ and or Legal Notice

    The information presented herein represents the view of the author as of the date of publication. Because of the rate with which conditions change, the author reserves the right to alter and update his opinions based on new conditions.

    This book is for informational purposes only. While every attempt was made to verify the information provided here, neither the author nor his affiliates or publisher assume any responsibility for errors inaccuracies or omissions. Any slights to people or organizations are unintentional.

    All images and the contents on this book are believed to be public domain, they are gathered from all over the net and there is no copyright on these pictures and contents as far as we are concerned. If there is a picture or contents on this book that has copyright then the owner can email us and we will remove the picture from this book. None of the persons on this book have authorized their presence here, this book is not associated with them or their companies in any way. All trademarks belong to their respective owners.

    Introduction

    If you’ve ever been to Italy or dreamed of travelling there, chances are you’ve heard of gelato, the delightful icy treat. But what is gelato? Is it just a fancy name for ice cream?

    What it is, how it’s made, and what makes it so delightful. After studying some excellent resources, I discovered what makes gelato different from ice cream.

    Gelato contains less fat than ice cream. Ice cream’s main ingredient is cream, whereas gelato is made mainly from milk.

    Some gelato recipes use a small quantity of cream, and some use only milk. Gelato also usually uses less egg yolks than does custard-based ice cream, although that depends on the recipe. Fat coats the tongue in a lovely, silky way, but it also tends to mute flavors. Gelato’s lower fat content could explain why people tend to find its taste brighter and more intense. The flavors come through more directly then when they’re blended with heavy cream.

    Gelato has a denser texture than ice cream. Gelato is churned at a lower speed than ice cream, which means that the finished product contains less air than ice cream, creating the dense texture of gelato.

    Gelato is served at warmer temperatures than ice cream. Storing gelato at warmer temperatures makes it softer, providing its signature silky texture. Ice-cold treats numb the tongue, but because gelato is served soft, you feel like you’re having a richer treat than its fat content indicates. The warmer serving temperature also allows the flavors to come through better.

    How do you make gelato at home? You start with the right recipe, of course. There is no single recipe for gelato, and like many culinary specialties in Italy, each region makes it slightly differently.

    To discover your favorite, you’ll need to try different methods.

    Do you need an ice cream maker? To get the best texture, you need an ice cream maker. An ice cream maker freezes the custard slowly while continually mixing it, creating a super-fine texture free of ice crystals or harder chunks.

    Some companies now offer specialty appliances labeled as gelato makers, but all ice cream makers on the market churn at a much lower speed than commercial ice cream makers, which make them perfectly suited for making gelato.

    If you’re lactose intolerant, you can substitute lactose-free milk and cream.

    To make a completely dairy-free gelato, choose high-fat ingredients for the best results. Nut milks are generally too lean, and they lead to a weak, watery texture. Soy milk and cream generally work better and coconut cream and milk work great, but be advised that the taste will be slightly affected.

    How To Make Ice Cream Without a Machine

    People have been making ice cream far longer than the invention of electricity so there’s no reason you can’t make ice cream and sorbets at home without a machine!

    The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand, as your ice cream or sorbet mixture freezes, you want to break up those ice crystals as much as possible so your final results are as smooth and creamy as possible. Machines are relatively inexpensive nowadays with models costing less than $60.

    But not everyone has the space or the budget for a machine, so here’s how you can do your own ice cream at home without a churner. It is better if you should start with an ice cream recipe that is custard-based for the smoothest texture possible. You can use many clustered based recipes from this collection. The richer the recipe, the creamier and smoother the results are going to be.

    Ice cream made this way is best eaten soon after it’s made as it has less air churned in it than traditionally churned ice cream.

    Making Ice Cream Without A Machine

    Cooking Custard

    1. Prepare your ice cream mixture and then chill it over an ice bath.

    2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

    3. After forty-five minutes, open the door and check it.

    As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

    4.

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