Gelato:
Let's make gelato!
We learned how to make artisanal gelato from scratch using high quality, fresh ingredients--cream, milk, raw sugar, eggs and flavoring. The instructor was an expert gelato maker who was very precise. We learned about the ideal ratios among the ingredients, the critical importance of using the best ingredients (such as Sicilian pistachio paste) and the proper mixing and chilling techniques.
Making gelato requires a few basic tools.
We closely followed recipes provided by the instructor. Sally chose to make pistachio gelato and Susan opted for hazelnut gelato. Both were excellent choices.
Sally's recipe included using a raw egg yolk. After a valiant first ever attempt, Sally successfully separate the yolk from the egg white. After mixing the ingredients, Sally had to pasteurize her mix.
After chilling and mixing followed by more chilling, the finished products were delicious!
 |
| Sally's pistachio gelato |
 |
| Susan's hazelnut gelato |
The best part of the class was sharing gelato made by other students. It was a happy glut of gelato.
Another treat was special surprise prepared by the instructor (left) and his able assistant (right).
The instructor used liquid nitrogen (which explains the goggles and gloves) to make a strawberry sorbet (sorbeto alla fragola in Italian). The recipe included sugar and prosecco (Italian sparkling wine). The frozen concoction was delizioso!
After enjoying our pizza and gelato dessert, we were awarded a certificate. All graduation ceremonies should include pizza and gelato. Don't you agree?
Next Up: Scenes from our visit.
P.S. The hosts shared their gelato making tips and recipe with us.
Tips for making gelato:
1) Preparing the mix - Use the
measurements according to the ingredients that you have chosen. Remember that
when using either egg yolk or unpasteurized milk you must heat them to 80°c and
cool them by the bain-marie method before adding them.
2) Chilling - For the best
results leave the mixture in the fridge for 8 hours mixing from time to time.
3) Freezing/Churning - For
churning you should use the machines for 25 minutes. Make sure that the temperature
is -7°c before putting the gelato in the freezer (use a food thermometer to
measure that).
4) Hardening - In the freezer the
temperature should at -18°c. The gelato should not be kept at this temperature
for long otherwise the end result is that the gelato gets too frozen and hard
as the ice crystals will be too big.
Recipe for both NOCCIOLA (hazelnut) and PISTACCHIO:
Grams
|
%
|
Sugar
|
Fat
|
Other solids
|
Total solids
|
Water
|
||
Milk
|
350
|
65.42%
|
12.25
|
31.5
|
43.75
|
306.25
|
||
Cream
|
20
|
3.74%
|
7
|
1.2
|
8.2
|
11.8
|
||
Sugar
|
100
|
18.69%
|
100
|
100
|
0
|
|||
Egg yolk
|
20
|
3.74%
|
6
|
4
|
10
|
10
|
||
Nocciola or Pistacchio
paste
|
45
|
8.41%
|
3.6
|
25.2
|
4.95
|
33.75
|
11.25
|
|
535
|
100.00%
|
103.6
|
50.45
|
195.7
|
339.3
|
|||
19.36%
|
9.43%
|
36.58%
|
63.42%
|
|||||
min
|
16%
|
6%
|
32%
|
58%
|
||||
max
|
22%
|
12%
|
42%
|
68%
|
||||
PROCEDURE
|
||||||||
Weigh milk, cream
and paste in plastic tub.
|
||||||||
Weigh sugar in
metallic bowl, add the yolk, mix with the whisk then add to the plastic tub
and mix.
|
||||||||
Heat to 80°C to pasteurize the mix. |
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