Gelato (; ) is the common word in

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

for all kinds of

ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as ...

. In English, it specifically refers to a

frozen dessert Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water ( shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams ...

origin. Artisanal gelato in Italy generally contains 6%–9%

butterfat Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. Composition Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. But ...

, which is lower than other styles of frozen dessert. 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.

Name

In the

Italian language Italian (''italiano'' or ) is a Romance language of the Indo-European language family that evolved from the Vulgar Latin of the Roman Empire. Together with Sardinian, Italian is the least divergent language from Latin. Spoken by about ...

, ''gelato'' is the generic word for ice cream, independent of the style, so every kind of ice cream is referred to as ''gelato'' in Italian. In the English language, however, the word ''gelato'' has come to be used to refer to a specific style of ice cream derived from the Italian artisanal tradition.

History

In 1295, Marco Polo returned to Venice from China with a recipe similar to

sorbet Sorbet (), also called "water ice", is a frozen dessert made using ice combined with fruit juice, fruit purée, wine, liqueur, honey, etc. Generally sorbets do not contain dairy ingredients, while sherbets do. Etymology The word "sorbet" en ...

Cosimo Ruggeri Cosimo Ruggeri, in France called Côme Ruggieri (died 28 March 1615), was an Italian astrologer, favorite, and influential adviser of the queen regent of France, Catherine de Medici. He was the subject of many legends in the folklore of Catheri ...

Bernardo Buontalenti Bernardo Buontalenti (), byname of Bernardo Delle Girandole ( 1531 – June 1608), was an Italian stage designer, architect, theatrical designer, military engineer and artist and inventor of italian ice cream. Biography Buontalenti was born in ...

, and Catherine de' Medici were contemporaries. In Florence,

(died 1615), is credited with creating the first gelato, ''fior di latte'', at the court of Catherine de' Medici, in a competition, with the theme "il piatto più singolare che si fosse mai visto". In the 1530s, Catherine de' Medici took gelato to Paris. Since 1565,

(1531–1608), an innovator in ice conservation, made a sorbet, with ice, and salt, consisting of lemon, wine, milk, sugar, egg, and honey, "plus orange and bergamot flavouring". and is credited with inventing ''gelato alla crema'', the egg cream gelato, precursor to modern Florentine gelato. In 1686, Francesco Procopio dei Coltelli, a Sicilian, brought his grandfather Francesco's gelato-making machine to Paris, opened

Café Procope The Café Procope in the Rue de l'Ancienne Comédie is a café in the 6th arrondissement of Paris. It was opened in 1686 by the Sicilian chef Procopio Cutò (also known by his Italian name Francesco Procopio dei Coltelli and his French name Fra ...

and introduced the dessert. Procopio obtained French citizenship, and a royal license from

Louis XIV , house = Bourbon , father = Louis XIII , mother = Anne of Austria , birth_date = , birth_place = Château de Saint-Germain-en-Laye, Saint-Germain-en-Laye, France , death_date = , death_place = Palace of Ver ...

, making him the sole producer of the frozen dessert in the kingdom. In 1904, in America, Emery Thompson built the first automated ice cream machine. In 1945, in

Bologna Bologna (, , ; egl, label=Emilian language, Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 1 ...

, Bruto Carpigiani began selling gelato-making equipment, and created Motogelatiera, the first automated gelato machine. The batch freezer made it easier to store frozen desserts. Carpigiani is a big manufacturer of gelato machinery. Italy is the only country where the market share of artisanal gelato versus mass-produced gelato is more than 55%.

Commercial production

The process consists of heating the ingredients to 85 °C (185 °F) for pasteurization. Then, it is lowered to 5 °C (41 °F) and mixed to the desired texture. The cold process mixes the ingredients and is batched in the freezer. In the "sprint" process, milk or water is added to a package of ingredients which is then mixed and batched. 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. Commercial gelati are often sweetened with inverted sugar, sucrose, dextrose, or

xylitol Xylitol is a chemical compound with the formula , or HO(CH2)(CHOH)3(CH2)OH; specifically, one particular stereoisomer with that structural formula. It is a colorless or white crystalline solid that is freely soluble in water. It can be classifi ...

, and may include a stabilizer such as

guar gum Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, mil ...

Flavors

The first, ('milk flower'), is a plain, base ice cream with no flavor and no eggs added. Stracciatella, is gelato with chocolate chunks. Traditional flavors of gelato include,

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

(also known as custard),

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). Pollination is required to make the p ...

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

, hazelnut, almond, and pistachio. Modern flavors include raspberry, strawberry,

apple An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple trees are cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, where its wild ancestor, ' ...

lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culin ...

pineapple The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuri ...

, and

black raspberry Black raspberry is a common name for three species of the genus ''Rubus'': *''Rubus leucodermis ''Rubus leucodermis'', also called whitebark raspberry or blackcap raspberry, is a species of ''Rubus'' native to western North America. Descripti ...

References

External links

What’s the Difference Between Gelato and Ice Cream?
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Reader's Digest ''Reader's Digest'' is an American general-interest family magazine, published ten times a year. Formerly based in Chappaqua, New York, it is now headquartered in midtown Manhattan. The magazine was founded in 1922 by DeWitt Wallace and his wif ...

{{Ice cream Frozen desserts Ice cream Italian desserts Italian inventions Italian words and phrases Cuisine of Sicily Cuisine of Tuscany