cosa rende buono un gelato?

the breakdown

butterfat content: 6–9% water content: 60–65% sugar content: 14–24% serving temperature: 7–12 ºF

• lower milk fat content than ice cream
  • less creamy, more silky mouthfeel
  • less fat allows lipophobic flavor compounds to shine
• commercially, churned at a slower speed and higher temperature than ice cream, incorporating less air

gelato formulae

fior di latte gelato

white

notes

• milk fat content: 7.1% based on this free gelato balancing app blog post
• water content:
• sugar content:

ingredients ^white-gelato-formula-ingredients

• dairy
  • 875 g whole milk
  • 125 g heavy cream
  • emulsifier
• white
  • 200 g sugar
  • dash of salt

instructions ^white-gelato-formula-instructions

1. warm cream and milk in saucepan until bubbly but not yet simmering
2. sugar
   1. if using eggs or starch
      1. cream yolks and sugar
      2. temper eggs/starch
      3. blend in stabilizers
   2. if egg-free
      1. dissolve sugar in hot milk
      2. blend in stabilizers
3. cook mixture in saucepan until thick (coats back of wooden spoon)
4. cool/refrigerate (overnight preferable), strain, churn, freeze

fruit

ingredients ^fruit-gelato-formula-ingredients

• white gelato dairy base
• fruit
  • 500 g fruit
  • 100–200 g sugar
  • dash of salt

instructions ^fruit-gelato-formula-instructions

1. dairy and fruit
   1. cook diced produce with dairy base and any additional liquid until fork-tender
   2. purée, strain, and reduce to 1 l, stirring frequently to prevent burning
2. continue with white base step 2

chocolate

ingredients

• white gelato dairy base
• chocolate
  • 200 g sugar
  • 85 g dutch-process cocoa powder
  • dash of salt

instructions

white base instructions, dissolving chocolate into base after adding sugar and emulsifiers (step 2)

log

2026-07-04

frozen custard gelato