A few weeks ago, Italy’s national gelato expo took place in Rimini (northern Italy). I can’t seem to find any details about it, other than this article that explains that even during these trying economic times in Europe, Italians have not cut back at all on their gelato intake. They can't do without their gelato.
Gelato is Italian ice cream. It’s creamier, denser, and more intensely flavored than most ice cream in the U.S. It comes in all kinds of interesting flavors. The most popular are chocolate, pistachio, and coffee, but you can also get any number of fruit flavors, nut flavors, and even some more experimental ones like red wine, olive oil, Parmesan cheese and basil.
I’ve done a little research, and I’ve learned that the key to making excellent gelato is finding the perfect balance between the fat (from the milk and cream) and the sugar (from the fruit, chocolate, etc.). You see, the fat hardens as it freezes, while the sugar does the opposite. You also want to make sure you have the right size ice crystals. The tinier the crystals, the smoother the gelato. Ideally you want your ice crystals about a micron in size, for ultimate smoothness.
Interesting. Interesting and delicious.
Photo: Samuraijohnny via Flickr (CC)
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