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Gelato (plural: gelati) is Italy's regional variant of ice cream. |
As such, gelato is made with some of the same ingredients |
as most other frozen dairy desserts. Milk, cream, various |
| sugars, flavoring including fruit and nut purees are the main |
| ingredients. |
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Gelato differs from some other ice creams in that it has a lower butterfat |
content. Gelato typically contains 4-8% butterfat, versus 14% for many |
ice creams. Gelato generally has slightly lower sugar content, averaging |
between 16-22% versus approximately 21% for most ice creams. Non |
-fat milk is added as a solid. The sugar content in gelato is precisely |
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balanced with the water content to act as an anti-freeze to prevent the gelato from freezing solid. Types |
of sugar used include sucrose, dextrose, and invert sugar to control apparent sweetness. Typically, |
| gelato and Italian sorbet contain a stabilizing base. |
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