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Gelato or ice
cream?
The actual
industrial icecream is a composition of powders (food
extract) water and sugar that will be pasteurized,
homogenized and mix with water and recreated milk from
powder milk, then add with air. The result is a cold
aliment, safe and tasty, to enjoy as refreshment in the
summer, after a lunch or in any season like a dessert or
even a snack. The traditional Italian ice cream makers
create, from many years already, instead the “gelato”.
Gelato is a well balanced and pasteurized mix of real
milk, sugar, cream, fresh ingredient to give the taste
and some powder obtained from natural extract. The
result is a creamy, tasty, cold refreshment portion of
food, rich in protein too. It is creamier than ice
cream. When it has a fruit flavor there will be no milk
but water instead, it is also called “sorbetto”.
For more info:
gelato;
ice cream;
sorbetto |
Easy best
( T h a i l a n d )
Tel. 0839762355 (+66839762355) Mon-Fri 09:30-17:00
132/2 M.1 Soi Chiyaporn, Nongprue
Pattaya Banglamung Chonburi 20150
web site:
www.easybesthailand.com
e-mail: info@easybesthailand.com
fax 038068143 (+6638068143) 
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Gelato, sorbet and/or ice cream production: how to make it
Home made
fresh gelato is not the ice-cream you buy in the supermarket. The
difference is that gelato is creamy and uses few industrial
supported ingredients; ice cream is an industrial product that can
be created only with big and complex machinery. Moreover ice cream
is also filled with lots of air. Also the gelato, while in the
gelato machine, will incorporated some air, but in a natural way.
The ice cream process instead will inflate the mixture with air. The
process of adding air to the gelato is called overrun.
To make a tasty and creamy gelato you do not need and industry. It
is much more simply than what you think, but not easy if you have
never done it before! You have to try, experiences, and try it again
and so on till you will get good results. There are two kind of
gelato: cream gelato and fruit gelato, also called sorbetto or
sorbet. The difference is that in the fruit type there is no milk,
just water instead.
To start you need to mix sugar, water, then you need the stabilizer
(better if natural originated) otherwise you will get a block of ice
instead of a soft sort of cream; those ingredient will be first
blended in a container with a strong and powerful mixer. The mixer
is a very important tool in the gelato making procedure. You can
also add strawberry, if it will be strawberry gelato, plus
strawberry aroma or concentrated because the gelato is cold (usually
store -18/-16 and so, when it finally reach the customer mouth will
be at –7 Celsius degrees) and so at low temperatures the taste tends
to vanish. Then what you will obtain will be mixed in a cold
environment: the gelato machine also called batch freezer, where you
must add the gelato paste or gelato base, a professional product
(usually imported from Italy) that it is necessary to get a good
gelato. After the batch freezer process just drop it in to a pan
and… it is done! All the fruit gelato, that do not contains milk and
cream, are non fat or low fat product, like a tutti frutti frozen
dessert.
For the non-fruit taste, like chocolate, vanilla, coffee, tiramisu…
we have first to pasteurize in the pasteurizer, milk together with
sugar and the stabilizer: we will prepare the mixture with the mixer
but using milk and cream instead of water. If you are not ready yet
to buy also the pasteurizer it is not a problem; you can pasteurize
your gelato mixture in a big pan where you will reach at least 90
degrees Celsius and then you will need to cool it off. Once you get
a sort of white creamy but fluid compost that will be at ambiance
temperature you must put it in the gelato machine with, for example,
coffee and or coffee aroma and the gelato paste to get the gelato
ready, in this case coffee gelato.
Of course there are many others receipts and ways about how to make
gelato or how to make ice cream, even without the gelato paste and
the stabilizer; using maybe butter or eggs or even other natural
ingredients. But then it will be more complicated. When you have the
batch freezer, the ice cream machine, you can experiment yourself
and find your own way to make tasty cold dessert, gelato, ice cream
or sorbet.
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The batch
freezer or gelato maker is the clue to make gelato and or icecream. |
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Going more in to the
details of how to make gelato (click to enlarge
the images of the praparation of the ice cream):
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A
nice clean and easy to clean gelato lab: air conditioning
environment, protection from insects with paper, water and
other facilities easy and ready available. A small room
adjacent where the operator can change the clothes before
entering the lab is a good hygienic procedure. |
Mix
the hot milk with cream, sugar and stabilizer to prepare the
gelato mixture
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Add the aroma or
concentrate to the hot milk to improve the taste of the ice
cream when it will be cold |
Mixing, blending the ice cream preparation is very important
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When the ice cream or
gelato preparation is ready we have to cool it up always
while mixing with concentration... |
We
can use a simple water ice bath
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Then it is time to drop
the ice cream mixture in the batch freezer |
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And finally get the ice
cream after a cycle in the batch freezer that you never have
to fill completely |
Short list of the tools you need to make ice cream:
mixer, batch freezer, freezer, ice cream show case, digital
scale, pasteurizer (eventually), pans small and big, various
spoons, stove, some food whips, small digital thermometer,
nice counter (granite top type) with sink and drinking
water, normal refrigerator and available source of ice cube
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So,
just order this machine; you will get the know-how and you
will be able to fill you pans of nice gelato (condition to
be discussed). |
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