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
base recipes
white
Notes
- milk fat content: 7.1% based on this free gelato balancing app blog post
- water content:
- sugar content:
ingredients
- 125 ml heavy cream (alpenrose: 40% milk fat)
- 875 ml whole milk (alpenrose: 4% milk fat)
- emulsifier
- egg yolks (traditional)
- TBD starch (sicilian); corn, arrowroot, tapioca, rice
- sources range from 20 to 30 g
- sugar