GetWiki

{{Short description|Italian ice cream}}{{Other uses}}{{Use American English|date=September 2020}}{{Use dmy dates|date=March 2024}}

factoids

STORY PUBLISHER=MINUS 12Ëš CRAFT ICE CREAM LOCATION=HERNE HILL RAILWAY STATION PUBLISHER=MASTERCLASS DATE=SEPTEMBER 28, 2021, GELATO FAQS >URL=HTTPS://WWW.ECCOUNPOCO.COM/FAQS ACCESS-DATE=6 JULY 2022, GELATO VS. ICE CREAM >DATE=19 JULY 2017 PUBLISHER=SWEETCYCLE TITLE=PLOTTING FREEZING POINT CURVES FOR ICE CREAM AND GELATO MIXES PUBLISHER=DAIRYSCIENCE.INFO, 6 July 2022,

• 5–20% cream
• 60–80% milk
• 14–24% sugarWEB, Druckman, Charlotte, Why You Haven’t Heard of America’s Greatest Gelato Maker,www.eater.com/2017/5/30/15691504/meredith-kurtzman-otto-nyc-gelato, Eater, 6 July 2022, en, 30 May 2017, WEB, This, Herve, Hervé This, Conservation de sorbets et glaces,hervethis.blogspot.com/2019/05/conservation-de-sorbets-et-glaces.html, Hervé This vo Kientza, 6 July 2022, 11 May 2019,

}}WEBSITE=SERIOUS EATS LANGUAGE=EN, IL GELATO ARTIGIANALE >URL=HTTPS://WWW.PASTICCERIAMOSAICO.COM/CMS/IL-GELATO-ARTIGIANALE/ ACCESS-DATE=6 JULY 2022 DATE=31 JULY 2017, | calories = | variations = Frozen custard

• 60–65% total waterWEB, Traditional Frozen Treats,www.molecularrecipes.com/ice-cream-class/traditional-frozen-treats/, Molecular Recipes, KQ2 Ventures LLC, 6 July 2022, 28 June 2015,
• 6–9% total butterfatWEB, I grassi in gelateria: perché utilizzare la panna e quando è possibile sostituirla,frascheriprofessionale.it/i-grassi-in-gelateria-perche-utilizzare-la-panna-e-quando-e-possibile-sostituirla/, Frascheri Professionale S.p.A, 6 July 2022, it-IT, 20 May 2021, 6 October 2022,web.archive.org/web/20221006141128/https://frascheriprofessionale.it/i-grassi-in-gelateria-perche-utilizzare-la-panna-e-quando-e-possibile-sostituirla/, dead, NEWS, Quirk, Mary Beth, What’s The Difference Between Ice Cream, Frozen Custard, and Gelato?,www.consumerreports.org/consumerist/whats-the-difference-between-ice-cream-frozen-custard-and-gelato/, 6 July 2022, Consumer Reports, July 14, 2017,
• 25–35% airWEB, D’Ulivo, Lucia, Come fare il gelato in casa: 3 trucchi per risultati da gelateria,www.ediblemolecules.com/blog-1/come-fare-il-gelato-in-casa-3-trucchi-per-risultati-da-gelateria, Edible Molecules, 6 July 2022, May 15, 2018, WEB, Davis, Bea, May is Artisan Gelato Month,www.parisgourmet.com/blog/may-is-artisan-gelato-month, Paris Gourmet, 6 July 2022, Carlstadt, New Jersey, en-us,

}}Usually served with a spade instead of ice cream scooperWEB, Gelato v Ice Cream: Temperature & Method,www.bravogelato.com.au/faqs/gelato-v-ice-cream-2/, Bravo Gelato, 6 July 2022, 6 July 2022,www.bravogelato.com.au/faqs/gelato-v-ice-cream-2/," title="web.archive.org/web/20220706094230www.bravogelato.com.au/faqs/gelato-v-ice-cream-2/,">web.archive.org/web/20220706094230www.bravogelato.com.au/faqs/gelato-v-ice-cream-2/, dead, }}Gelato ({{IPA|it|dÊ’eˈlaːto|lang}}; {{literally|frozen}}) is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert.“Calorie e valori nutrizionali del gelato”, Paginemediche weblinkWEB,healthyeating.sfgate.com/nutrition-gelato-compared-ice-cream-2157.html, Nutrition Facts on Gelato Compared to Ice Cream, San Francisco Gate, 6 December 2018, M. T. Wroblewski, 20 August 2014, Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.NEWS,www.npr.org/sections/thesalt/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel, Italian University Spreads the ‘Gelato Gospel’, NPR, 17 June 2013, Sylvia, Poggioli, 7 July 2016, JOURNAL, Goff, H. Douglas, Colloidal aspects of ice cream—A review, International Dairy Journal, June 1997, 7, 6–7, 363–373, 10.1016/S0958-6946(97)00040-X,stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/colloidal.aspects.ice.cream.pdf,web.archive.org/web/20220706050906/https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/colloidal.aspects.ice.cream.pdf, 2022-07-06, JOURNAL, Goff, H.D., Caldwell, K.B., Stanley, D.W., Maurice, T.J., The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream, Journal of Dairy Science, May 1993, 76, 5, 1268–1277, 10.3168/jds.S0022-0302(93)77456-1,stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/stability.commercial.ice.cream.pdf,web.archive.org/web/20170809075516/https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/stability.commercial.ice.cream.pdf, 2017-08-09, 6 July 2022,

Name

In Italian, means simply ‘frozen’ and is the generic word for any kind or style of ice cream.WEB, Gelato in the Italian-English dictionary,dictionary.cambridge.org/dictionary/italian-english/gelato, Cambridge Dictionary, In English, however, the term has come to be used to refer to a specific style of ice cream derived from the Italian artisanal tradition.WEB, Gelato in the English dictionary,dictionary.cambridge.org/dictionary/english/gelato, Cambridge Dictionary,

History

In the 9th century, after the Muslim conquest of Sicily, frozen dessert like the sherbet was introduced in the island.BOOK, Goldstein, Darra, The Oxford Companion to Sugar and Sweets, 2015, Oxford University Press, Oxford, England, 978-0199313396, en, In 1295, Marco Polo returned to Venice from China with a recipe similar to sorbet.WEB, Storia del gelato fiorentino: Caterina de’ Medici e Buontalenti,www.itstuscany.com/it/firenze-e-il-suo-legame-con-il-gelato/, It’s Tuscany, 6 July 2022, it, Cosimo Ruggeri, Bernardo Buontalenti were 16th-century contemporaries who are credited by some sources with the invention of gelato, while other sources claims that Sicilian cooks gradually modified over time the sherbet recipe giving birth to the earliest form of gelato. In Florence, Cosimo Ruggeri is credited with creating one of the first gelato, , at the court of Catherine de’ Medici, in a competition, with the theme “” ({{literally|the most unique dish that had ever been seen}}).WEB, Storia del gelato e della crema fiorentina Buontalenti,www.aboutflorence.com/firenze/storia-del-gelato.html, About Florence, 6 July 2022, it, BOOK, Caviezel, Luca,www.worldcat.org/it/title/1045960406, Scienza e tecnologia del gelato artigianale, 2016, Chiriotti, 9788896027271, Pinerolo, it, 104596040, WEB, Gelato: A history of the world’s favorite dessert and traditionally authentic gelaterias in Florence.,www.destinationflorence.com/en/blog/64-gelato-in-florence-a-long-history, Destination Florence, Destination Florence Convention & Visitors Bureau scrl, 6 July 2022, Florence, WEB, Buontalenti, l’artista che inventò il gelato fiorentino,www.firenzetoday.it/cronaca/buontalenti-invenzione-gelato.html, FirenzeToday, 6 July 2022, it, 15 August 2016, In the 1530s, Catherine de’ Medici took gelato to Paris.NEWS, Jewkes, Stephen, Italy opens world’s first gelato culture museum,www.reuters.com/article/italy-gelato-museum/italy-opens-worlds-first-gelato-culture-museum-idUSL5E8KSCIU20121001, 6 July 2022, Reuters, 1 October 2012,web.archive.org/web/20220706130142/https://www.reuters.com/article/italy-gelato-museum/italy-opens-worlds-first-gelato-culture-museum-idUSL5E8KSCIU20121001, 6 July 2022, en, Circa 1565, Bernardo Buontalenti, an innovator in ice conservation, made a sorbet with ice, salt, lemon, wine, milk, sugar, egg, and honey, “plus orange and bergamot flavouring”.JOURNAL, Steadman, Philip, The ‘garden of marvels’ at Pratolino, Renaissance Fun: The Machines Behind the Scenes, 13 April 2021, 7, 279–327, 10.2307/j.ctv18msqmt.16, j.ctv18msqmt.16, 9781787359161, 241909486,www.jstor.org/stable/j.ctv18msqmt.16, 6 July 2022, Giovanni Battista della Porta describes a method by which ‘Wine may freeze in glasses’ using saltpetre (Natural Magick, English edition, 1658, p. 324, Buontalenti is credited with inventing ,WEB, Gemelli, Marco, Chi inventò il gelato? Sfida fiorentina tra Buontalenti e Ruggeri,www.ilforchettiere.it/chi-invento-il-gelato-sfida-buontalenti-ruggeri/, Il Forchettiere, 6 July 2022, it-IT, 9 May 2013, whipped cream or egg cream gelato,WEB, Jones, Adam, The story behind Italy’s love of gelato,www.italiarail.com/culture/story-behind-italys-love-gelato, ItaliaRail, 6 July 2022, en, 2019-07-26, the precursor to modern Florentine gelato.BOOK,books.google.com/books?id=1elpxy2oCW4C&q=Bernardo+Buontalenti&pg=PA1573, Harvest of the Cold Months: The Social History of Ice and Ices, David, Elizabeth, 2011-01-20, Faber & Faber, 9780571275328, en, In 1686, Francesco Procopio dei Coltelli, a Sicilian,WEB, FRANCESCO PROCOPIO CUTO’,www.comune.palermo.it/js/server/uploads/_24032017162348.pdf, Comune di Palermo, 6 July 2022, it, brought his grandfather Francesco’sWEB, Sorini, Alex Revelli, Cutini, Susanna, Procopio Cutò e il gelato,www.taccuinigastrosofici.it/ita/news/moderna/personaggi-celebri/Procopio-dei-Coltelli-e-il-gelato.html, enciclopedia digitale di culture e politiche alimentari, Accademia Italiana Gastronomia e Gastrosofia, 6 July 2022, gelato-making machine to Paris, opened Café Procope and introduced the dessert.BOOK, Polliotti, Luciana, Il genio del gelato. Francesco Procopio Cutò. Storie d’amore, di talento e di alchimia tra Palermo e Parigi, 2017, Fausto Lupetti Editore, Bologna, Italy, 9788868741860, it, Procopio obtained French citizenship, and a royal license from Louis XIV, making him the sole producer of the frozen dessert in the kingdom.NEWS, Olga Stornello, 1 November 2018, Francesco Procopio dei Coltelli: the man who invented gelato, en, Sicilian Post,www.sicilianpost.it/en/francesco-procopio-dei-coltelli-the-man-who-invented-gelato/, 8 August 2019, BOOK, Polliotti, Luciana, Gelati gelati, 1999, Mondadori, Milano, 432911498, 9788804447283, BOOK, Caviezel, Luca, Polliotti, Luciana, I pochi segreti e le molte virtù del gelato artigianale di tradizione italiana : spunti di riflessione sul mestiere di gelatiere nel terzo millennio (con una galleria di ricette, anche storiche), 2010, Longarone Fiere, 963873066, Longarone, Being one of the first to sell gelato directly to the publicBOOK,books.google.com/books?id=a3BVQUIFc2UC&q=gelato+Francesco+Procopio+dei+Coltelli&pg=PT12, Gelato!: Italian Ice Creams, Sorbetti & Granite, Johns, Pamela Sheldon, Ten Speed Press, 2000, 9781580081979, en, 12, Gelato found commercial success in France in 1686, where it was created by Sicilian Francesco Procopio dei Cotelli at Café Procope in Paris., (prior to then it was reserved only for nobles),BOOK,books.google.com/books?id=DsrT9NuAbx0C&q=gelato+Francesco+Procopio+dei+Coltelli&pg=PA152, Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle’s Renowned Public Market, Rex-Johnson, Braiden, Sasquatch Books, 2003, 9781570613197, 152, en, and making it known in the rest of Europe, Procopio is sometimes referred to as “The Father of Italian gelato”.Moramarco, p. 208 The father of Italian gelato is Francesco Procopio dei Coltelli, a Sicilian aristocrat who established a chain of coffee houses throughout Europe in the late seventeenth century.In 1843, in the United States, Nancy Johnson patented the hand-cranked ice cream freezer: this innovation led to the broader dissemination of ice cream and eventually to industrial production.PATENT, US, 3254, Nancy M., Johnson, Artificial Freezer, September 9, 1843,wams.nyhistory.org/expansions-and-inequalities/industry-and-immigration/ice-cream-maker-patent/, In 1904, in the United States, Emery Thompson built the first automated ice cream machine.WEB, Donati, Silvia, Foodie Guide to Gelato,www.italymagazine.com/featured-story/foodie-guide-gelato, Italy Magazine, 6 July 2022, en, 2015-07-02, In 1945, in Bologna, Bruto Carpigiani began selling gelato-making equipment,NEWS, Jennings, Sheri, The inside scoop on making gelato,www.latimes.com/archives/la-xpm-2010-sep-23-la-fo-gelato-20100923-story.html, 6 July 2022, Los Angeles Times, 23 September 2010, WEB, Taste the History of Gelato,www.italymagazine.com/featured-story/taste-history-gelato, 2021-05-03, ITALY Magazine, en, and created Motogelatiera, the first automated gelato machine.WEB, History,www.gelatomuseum.com/en/history, 3 May 2021, Carpigiani Gelato Museum,www.gelatomuseum.com/en/history," title="web.archive.org/web/20161007022826www.gelatomuseum.com/en/history,">web.archive.org/web/20161007022826www.gelatomuseum.com/en/history, 7 October 2016, The batch freezer made it easier to store frozen desserts. Carpigiani is a big manufacturer of gelato machinery.The largest ice cream cone in the world was created in 2011 in Rimini during the 32nd edition of the International Exhibition of Handcrafted Gelato, Pastry, and Bakery. The cone, made with over 2000 wafers, was 2.81 meters tall and weighed 70 kg. Leading the team of 7 artisans who accomplished the feat was the chocolatier Mirco Della Vecchia.WEB, A Rimini il gelato più alto del mondo,www.televideo.rai.it/televideo/pub/articolo.jsp?id=8215, 17 March 2024, Televideo RAI,

Commercial production

The process consists of heating the ingredients to 85 Â°C (185 Â°F) for pasteurization. Then, it is lowered to 5 Â°C (41 Â°F) and mixed to the desired texture. The cold process mixes the ingredients and is batched in the freezer.WEB, Ice Cream Hardness,icecreamcalc.com/2021/05/31/ice-cream-hardness/, Ice Cream Calculator, 6 July 2022, May 31, 2021, In the “sprint” process, milk or water is added to a package of ingredients which is then mixed and batched.{{cn|date=July 2022}}As with other ice creams, the sugar in gelato prevents it from freezing solid by binding to the water and interfering with the normal formation of ice crystals. This creates smaller ice crystals and results in the smooth texture of gelato.JOURNAL, Omran, A. Monem, Kinetics of ice crystallization in sugar solutions and fruit juices, AIChE Journal, July 1974, 20, 4, 795–803, 10.1002/aic.690200422, 1974AIChE..20..795O, Commercial gelati are often sweetened with inverted sugar, sucrose, dextrose, or xylitol,NEWS, Hills, Sarah, Danisco unveils gelato concept for industrial production,www.foodnavigator.com/Article/2009/04/02/Danisco-unveils-gelato-concept-for-industrial-production, 6 July 2022, FoodNavigator, William Reed Ltd, April 1, 2009, and may include a stabilizer such as guar gum.WEB, COSA È LA BILANCIATURA?,www.gelatoperpassione.it/cose-la-bilanciatura/, Gelato Per Passione, 6 July 2022, it-IT, August 12, 2021,

Flavors

The original (’milk flower’) is a plain, base ice cream with no flavor and no eggs added. is gelato with chocolate chunks. Traditional flavors of gelato include (’custard’), vanilla, chocolate, hazelnut, almond, and pistachio.JOURNAL, Thompson, Kelly R., Chambers, Delores H., Chambers IV, Edgar, Sensory Characteristics of ice cream produced in the United States and Italy, Journal of Sensory Studies, June 2009, 24, 3, 396–414, 10.1111/j.1745-459X.2009.00217.x,krex.k-state.edu/dspace/bitstream/handle/2097/1775/ChambersJSS2009.pdf?sequence=1&isAllowed=y, 6 July 2022, Modern flavors include a variety of fruit flavors and also new, unexpected flavors like extra virgin olive oil or basil.

See also

• (:it:Gelato) (in Italian)

Dairy

• – a gelato that includes chocolate chunks
• Semifreddo – a class of semi-frozen dessert
• Parfait – a type of dessert that is similar to a semifreddo
• Sherbet – a frozen dessert made from sugar-sweetened water, milk or cream, and various flavorings
• Custard – a dessert made with cream, eggs, and vanilla
• Frozen custard – a frozen dessert made with cream and eggs
• Frozen yogurt – a frozen dessert made with a base of yogurt rather than milk

Non-dairy

• Granita – a semi-frozen dessert made from sugar, water, and various flavorings
• Italian ice – also known as “water ice”, a frozen dessert made from syrup concentrate or fruit purees over crushed ice
• Sorbet – called sorbetto in Italian

References

{{Reflist|30em}}

Further reading

• BOOK, Ice Cream,archive.org/details/icecream00goff, limited, Hartel, Richard W., Goff, H.Douglas, Springer, 978-1-4614-6095-4, New York, 2013, 7th,

External links

{{Commons category}}

• What’s the Difference Between Gelato and Ice Cream?—Reader’s Digest

{{Cuisine of Italy|state=collapsed}}{{Ice cream}}