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.Gelato




Source of Recipe


http://lorase.hypermart.net/frozen/gelato.htm
Gelato
The original ice cream was developed by Sicilians in Italy using a traditional ice and salt freezing process. Sicilian gelato is still regarded as the best. It is usually combined of all-natural ingredients: milk (whole), sugar, eggs, natural flavoring -- or just fresh fruit and sugar.

Ice cream made in the U.S. has a much higher percentage of air and fat content, which gives a creamier texture but makes for a less flavorful taste when compared to gelato. Gelato has much less air content (which is softer and smoother in texture), is very low in fat (2-8%), and tastes lighter with a more intense flavor.

Freezing the gelato mixture
Homemade gelato is almost always stored in stainless steel bins, which can be sterilized and used again.
The cold mixture is poured into the container of the ice cream machine and frozen according to the manufacturer's instructions. Make absolutely sure that the mixture reaches 38 degrees before freezing. This will require a short stay in the freezer as well as a long chilling period in the refrigerator to cool down the cooked custard base.

When done, the gelato is ready to eat, but if you want to serve it later, or prefer it when it's more compact, transfer it to a container that closes tightly and place in the freezer. If you are going to leave it in the freezer overnight or longer, let the gelato soften a little before serving by putting it in the refrigerator for 30 minutes.

Freezing without an ice cream maker
Pour the cold mixture into a freezer container, close the lid tightly and place in the freezer about 3 hours, until set. Remove from the container and chop roughly into 7 cm / 3 in pieces. Place in the bowl of a food processor and process until smooth (or use a fork). Return to the freezer and freeze again until firm. Repeat the freezing-chopping process 2 or 3 times, until a smooth consistency is reached.