5 Frequently Asked Questions About Gelato
1. How is Gelato Made? The process of making gelato has evolved over the centuries. During the Renaissance, the recipe was slightly different from what we typically find today. Egg yolks were often used as a stabilizing ingredient, along with sugar and milk (or sometimes water for special recipes). This mixture was heated, then blended with various flavors like vanilla, fruit, or cocoa. The resulting creamy mixture was then chilled and served.
This ancient process is no longer used by modern gelato makers due to its short shelf life. Today, there are three main methods used to create gelato:
The Hot Process: Created in the 1920s, this involves heating the mixture to about 85°C (185°F) for 5 seconds, then quickly cooling it to 5°C (41°F). Pasteurization improves stability and safety while allowing stabilizers and emulsifiers to work more effectively.
The Cold Process: A simpler method that doesn’t require pasteurization, as the ingredients are pre-processed and bacteriologically safe. Ingredients are added directly to the batch freezer, making it quick and easy.
The Quick Process: The newest method, ideal for small shops. Liquid ingredients are mixed with a pre-prepared base, making gelato in minutes. This is an efficient option for restaurants and small establishments.
2. Where Was Gelato Invented? Frozen desserts date back to ancient civilizations. Sumerians, Egyptians, and Romans enjoyed “fruit snow” treats, sweetened with honey. These desserts eventually reached Italy, where a unique recipe with snow, sugar, milk, and fruity flavors emerged in the 16th century. By the 17th century, gelato had become a sensation, especially in Paris and throughout Italy. Italian gelato artisans shared their craft as they traveled the world, introducing their creations to new audiences.
3. What Ingredients Are in Gelato? Gelato is a milk-based frozen dessert that, unlike traditional ice cream, has a lower fat content. Gelato typically contains milk, cream, sugar, and natural flavorings. It’s denser, smoother, and contains less air than ice cream, giving it a richer texture. Real fruit, cocoa, or vanilla are often used for flavor, while eggs are less common, allowing for a cleaner, more natural taste.
4. Where Can I Learn Professional Gelato-Making? If you’re interested in learning to make gelato professionally, schools like Gero Gelato School in Valencia, Spain, and Rome, Italy, offer courses on this unique craft. These programs cover history, ingredients, flavoring, texture, and serving. The training includes hands-on workshops to create gelato, frozen cakes, artisanal ice pops, and semifreddo—making you a gelato expert.
5. Why is Gelato Healthier? Gelato is generally considered healthier than American-style ice cream. It has up to 70% less fat and often includes fewer artificial additives. A 3.5-ounce serving of gelato contains around 90 calories and 3 grams of fat, compared to the higher fat and sugar content in ice cream. Traditional gelato artisans avoid artificial colors and additives, offering a more natural product. Additionally, gelato is served at a warmer temperature (20-25°F compared to 10°F for ice cream), which enhances its natural flavors and reduces the need for high sugar content.