Gelato

Here you will find out what gelato really is and hopefully learn that it isn't some sort of strange icy Italian form of ice cream but really is ice cream. The best style of ice cream in the world! It's not just a language thing.

Gelato is an Italian word meaning ice cream. The plural for gelato is gelati. In Canada there are strict federal regulations that outline what may be called ice cream. The critical regulation is that ice cream must contain at least 10% fat. At Piccolo Grande® our gelato has a maximum of 6% fat so by law we cannot call it ice cream. The beauty of our gelato is that it has the same rich, creamy texture, as premium or super premium ice cream with up to two thirds less the fat. This means you can eat three times as much before you feel full! We also have very low over-run (the amount of air in the product). That’s why one of our half liters cost as much as two liters of domestic generic style ice cream that you buy at your super market.

Gelato Recipe

This recipe is for one liter of liquid product. If your machine takes more or less volume simple multiply or divide to get the correct volumes for your application. Wet ingredients are in milliliters and dry ingredients are in grams.

• 390 ml Water
• 350 ml Milk (3.25%)
• 090 ml Cream (35%)
• 150 gr Sugar
• 020 ml Corn Syrup
• 010 ml Egg Yolk

This recipe will give you a final product with 4.28% fat content. If you want less use lower fat milk or adjust your water to milk ratio. If you want more fat adjust your water to cream or milk to cream ratio. As I learned in Italy, “Ice cream is your fantasy”. The egg yolk acts to keep the water and fat together. If you are allergic to eggs you can eliminate them from the recipe but your finished product will not last too long in the freezer without separating. (It probably won’t last long in the refrigerator anyway because you’ll eat it too fast!) Mix all the ingredients together in a suitably sized pot. Make sure the egg yolk is well beaten first. Heat slowly to 80 degrees Celsius while stirring. It is very important not to boil the mixture or the egg will curdle. As soon as the mixture reaches 80 degrees remove from heat and cool. Follow your instructions for your home ice cream maker and enjoy. For flavouing check out our Flavour page.