Gelato is the Italian word for ice cream, derived from the Latin word “gelātus” (meaning frozen). It is an all-inclusive term that loosely translates to ice cream but also includes anything from sorbet and yogurt to custards.
Compared to American-style ice cream (that is one made with egg yolks, as is basically the new standard in home recipes and commercial products), gelato has less fat in the base and less air churned into it during the freezing process.
Gelato, by comparison, uses more milk than cream, so it does not have nearly as much fat. Additionally, it usually-but not always-uses fewer (to the point of none) egg yolks, another source of fat in custard-based ice creams.It is churned at a much slower speed, which introduces less air into the base-think whipping cream by hand instead of with a stand mixer. That is why it tastes more dense than ice cream.
You can make both gelato and ice cream in your ice cream machine, remember, air is only one of the differences between them.
There are four things to keep in mind when storing ice cream:
- Keep the air out
You can use an airtight container.
- Prevent Flavors from Mixing
The smells of food in your freezer can mix with your ice cream and change the flavor. Unless you have a separate chest freezer, you will need to do something to keep those flavors out of your ice cream.
- Check the temperature of your freezer
You can store ice cream on the shelves of the freezer, not in the door.Ice cream is best stored at -11°F (-24°C).
- Keep the temperature consistent
Ice cream does not like changes in temperature.So,whether you are buying ice cream from the ice cream store or making it with an ice cream machine,you should avoid thawing and refreezing! Large ice crystals will form and the smooth, creamy texture will be destroyed.
To serve ice cream more easily, transfer the container from the freezer to the fridge ten to twenty minutes before serving.
Many people like to eat bananas. Bananas are an excellent source of vitamin B-six and contain moderate amounts of vitamin C, manganese and dietary fiber.
Do you like banana? Have you ever tried frozen-banana ice cream? Now let’s try to make banana ice cream without an ice cream machine.
- First of all, choose a ripe banana,it should be sweet and soft.
- Peel the banana and cut it into chunks, the size is up to you.
- Put the banana in an airtight container, you can use a freezer-safe glass bowl, or a freezer bag.
- Freeze the banana for at least two hours.
- Put the frozen banana chunks in a food processor.
- Keep blending, till a nice creamy mixture.
Now you can enjoy the banana ice cream, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.