Gelato – Italian Ice Cream
He was filmed more than once in cartoons and movies. This dessert is sung in the songs of artists from many countries of the world. And finally, people of the whole earth love him, young and old. All this, no doubt, can be said about only one delicacy called “Ice Cream”.
And if it is Gelato – Italian ice cream, then there will be no equal to it in any corner of the world. This is a pleasant coolness that saves in the summer heat, and a milk veil that complements a cup of coffee on a winter evening with family. Masters make real gelato by hand, giving it their unique zest.
The history of gelato is so ancient that it is almost impossible to find when it was born. One thing can be said: his ancestors are significantly different from modern versions. The first lovers of frozen desserts were Neanderthals, who lived about 35 thousand years ago. They hid berries and fruits in the snow to preserve them. Later nations learned how to freeze milk in the winter months.
Later the first flavors appeared – honey, fruit and berry purees. Among the ancient Romans, ice cream made from ice covered with a decent layer of honey from the volcanoes of Vesuvio and Etna was popular. In the IX century, Arabs living in Sicily (Sicilia), made ice cream from infusions of herbs and spices with sugar obtained from cane. Such a mixture was placed in a container surrounded by ice and salt, and a delicious sorbet was obtained for that time. The great traditions of gelato were laid during the Renaissance in Italy (XIV-XVI centuries).
The famous Medici family sponsored a culinary competition for the best frozen dessert. Farmer Ruggeri won the competition by making ice cream from sweet fruit juice and ice (similar to today’s sorbet).
The news of his talent quickly spread. Catherine de Medici (Caterina de Medici) even invited a skilled chef to her wedding with the future king of France. She was sure that only Ruggeri could compete with the French cooks. Although some historians believe that all this is nothing more than a beautiful legend. In the late 1500s, the Medici family ordered the famous artist and architect Bernardo Buontalenti to prepare a beautiful holiday on the occasion of the arrival of the King of Spain. Using his culinary skills, the master met his majesty with a magnificent creamy frozen dessert. He prepared what we call gelato today.
It Buontalenti is considered the inventor of Italian ice cream.
Francesco Procopio dei Coltelli made gelato famous throughout Europe. Moving from Palermo to Paris, he opened a cafe, which later became the center of innovation. They first started serving ice cream in small glasses. The institution was extremely successful and was the starting point of the trip gelato in Europe.
Gelato first came to America in 1770 when Giovanni Basiolo brought his recipe to New York. Then there were two types of ice cream: one made from water with fruits, and the other made from milk with cinnamon, coffee, pistachios, or chocolate. In 1846, freezers were improved, freezing occurred with constant stirring. So the Americans got a real gelato, which was no longer grainy, but had a pleasant creamy consistency.
The year 1884 is considered the year of the start of mass ice cream sales in Italy. With the advent of modern freezers, a new era of industrial cooking gelato has begun. But even today, the original and most delicious Italian ice cream is made by hand in special institutions – gelateria. Ingredients Did you know that all the ingredients for making gelato are probably already in your refrigerator?
For Italian ice cream they take exclusively natural ingredients, which makes it not only tasty, but also very useful. Milk and cream The base of the gelato is chosen depending on which option they are going to cook. Water is the base for fruit sorbets; creamy versions are made with milk.
Whole milk ice cream has the best taste, but some manufacturers use raw materials with reduced fat content (1-2%) or completely fat-free. Milk helps to get a smooth, creamy texture, and also increases the dessert’s resistance to melting. Its content in gelato is about 60%. Often manufacturers add a little milk powder, but this is by no means a trick. Its lactose absorbs free water, and proteins give the mass a stable consistency.
From 5 to 20% cream is added to the gelato to give the taste a brighter milk aroma and a delicate texture. For people suffering from lactose intolerance, modern manufacturers produce gelato based on soy milk. Sugar Masters add sugar to gelato not only to make it sweet. This component helps lower freezing temperature and increase viscosity. There are many different types of sugars that differ in chemical composition: Sucrose (from cane); Lactose (from milk)