I recently was in Europe and experienced Italian gelato for the first time.
It was like I had died and gone to heaven! It was incredibly creamy and
rich, and was served almost like soft-serve ice cream.

I was wondering what the difference is between gelato and regular ice
cream. Is it a difference of method or ingredients or both?

Also, I see gelato makers for sale on Amazon, but I don't know enough to be
able to tell if they are different from regular ice cream makers.

Thanks, Dee

Dee wrote:
>
> I recently was in Europe and experienced Italian gelato for the first time.
> It was like I had died and gone to heaven! It was incredibly creamy and
> rich, and was served almost like soft-serve ice cream.
>
> I was wondering what the difference is between gelato and regular ice
> cream. Is it a difference of method or ingredients or both?
>
> Also, I see gelato makers for sale on Amazon, but I don't know enough to be
> able to tell if they are different from regular ice cream makers.


Ice cream is made with cream,milk egg yolks and sugar. Gelato is usually
made with milk, not cream, and has more egg yolk and more sugar. It tends
to be more strongly flavoured, and usually with more natural flavourings,
like fresh fruit.

On 2007-06-25, Dee > wrote:

> I was wondering what the difference is between gelato and regular ice
> cream. Is it a difference of method or ingredients or both?

Both. The major differences are that gelato has less butterfat than
US style ice creams. Also, gelato has less air incorporated into it so
it's much denser which contributes to the creamy mouthfeel. Gelatos
are traditionally made fresh every day and use fresh ingredients.

I wish gelato was more popular, here (US). Hagen-Daaz played with it
and offered a few flavors, but their effort was short lived. The
closest place to me used to be Tango Gelato in Oakland, a classic
Argentime-style gelato, but it appears they moved across the bay to
San Francisco.

http://en.wikipedia.org/wiki/Gelato

nb

nb

notbob wrote:
>
> I wish gelato was more popular, here (US). Hagen-Daaz played with it
> and offered a few flavors, but their effort was short lived. The
> closest place to me used to be Tango Gelato in Oakland, a classic
> Argentime-style gelato, but it appears they moved across the bay to
> San Francisco.

I live in an area with a sizeable Italian population and there are a few
places around that make and sell it. It is a real treat, but surprisingly
does not seem to be as popular as I would expect something so good. One
local Italian deli has a gelato bar and even a mobile unit in an old bus.

On 2007-06-25, Dave Smith > wrote:


> places around that make and sell it. It is a real treat, but surprisingly
> does not seem to be as popular as I would expect something so good.

Yes, it's unfortunate. Americans seem to prefer the higher fat
content ice creams, which I avoid. One super premium ice cream I
tried had such a high butterfat content, it was like eating
chilled Crisco and left a Chapstick-like residue on the lips. Gross!
Gelatos, OTOH, let fruit flavors really shine through while still
providing a pleasant texture.

nb

"notbob" > wrote in message
. ..
> On 2007-06-25, Dave Smith > wrote:
>
>
>> places around that make and sell it. It is a real treat, but surprisingly
>> does not seem to be as popular as I would expect something so good.
>
> Yes, it's unfortunate. Americans seem to prefer the higher fat
> content ice creams, which I avoid. One super premium ice cream I
> tried had such a high butterfat content, it was like eating
> chilled Crisco and left a Chapstick-like residue on the lips. Gross!
> Gelatos, OTOH, let fruit flavors really shine through while still
> providing a pleasant texture.
>
> nb

Here in Rochester, there used to be a place called Gelato which made (you
guessed it) gelato. The stuff was outrageously good, and even if it was 4
degrees and snowing outside, there was always a long line of customers
waiting to be served. In the summer, they'd be lined up out the door. Then,
the place closed. Rumor has it the owners simply got bored.

Dee > wrote:
> I recently was in Europe and experienced Italian gelato for the first time.
> It was like I had died and gone to heaven! It was incredibly creamy and
> rich, and was served almost like soft-serve ice cream.
>
> I was wondering what the difference is between gelato and regular ice
> cream. Is it a difference of method or ingredients or both?
>
> Also, I see gelato makers for sale on Amazon, but I don't know enough to be
> able to tell if they are different from regular ice cream makers.

Gelato makers are built stronger, have heavier duty motors and dashers
to handle the denser product... they also typically contain their own
refrigeration system, which is mostly what makes them expensive.

The only difference is the amount of air beaten into the product... in
ice cream parlance called "overrun"... gelato is what American ice
cream used to be... has nothing whatsoever to do with ingredients,
quality, or anything else, just air. It's quite simple to make dense
ice cream at home, in fact it's very difficult to make what is now the
typical American commercial version of ice cream (airy) at home.
American commercial ice cream has evolved to contain lots of air
simply because it's sold by volume and not weight... a half gallon
package of commercial American ice cream used to contain 5-6 generous
portions, now only 3-4 skimpy portions... it's mostly air. If you
permit a 1 gallon container of typical American commercial ice cream
to melt the resulting liquid would just about equal a pint... whereas
gelato or home made would equal about a quart. The Premium Americam
ice creams simply contain less air. But American ice creams do as a
rule contain more butter fat than gelato, and a better grade of butter
fat, which is why gelato typically contains a higher proportion of
flavoring, to hide the stinky butter fat, true. The higher the ice
cream quality the less flavorings used... that's why so many American
commercial ice creams of late contain so high a ratio of flavorings
that it's more a confection (a cheap confection) than ice cream, the
dairy used is a lesser grade, and broken stale cookies are far cheaper
than butter fat. The commercial packaged ice cream sold at
stupidmarkets in Italy is the same air bloated product sold in the
US. There are still plenty of the small independent ice cream parlors
in the US that produce the same gelateria type product... they are
just no longer nearly so popular as they used to be. The olde tyme
American ice cream parlors put gelaterias to shame.

gelato
[jeh-LAH-toh]
The Italian word for "ice cream," gelato doesn't contain as much air
as its American counterpart and therefore has a denser texture. An
Italian ice cream parlor is called a gelateria.

? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

notbob wrote:
>
>
> Yes, it's unfortunate. Americans seem to prefer the higher fat
> content ice creams, which I avoid. One super premium ice cream I
> tried had such a high butterfat content, it was like eating
> chilled Crisco and left a Chapstick-like residue on the lips. Gross!
> Gelatos, OTOH, let fruit flavors really shine through while still
> providing a pleasant texture.


Maybe it is the price. Crappy ice cream is pretty cheap compared to the
real stuff. It is cheaper for me to buy a run of the mill ice cream than
to make it myself. Even Bryers premium ice cream is cheaper to buy than to
make. It is only when you get to the real premium brands that it gets
close to a cost equivalent.

However, I don't think the lower dairy fat makes it a healthier product. My
recipe for ice cream calls for 2 cups cream and 2 cups milk, 2 egg yolks
and half a cup of sugar. The last gelato I made called for 4 yolks and 1
cup sugar with 2 cups of milk. That works out to 4 times as much egg yolk
and 4 times as much sugar per unit for gelato than for ice cream.

Sheldon > wrote:

>Gelato makers are built stronger, have heavier duty motors and dashers
>to handle the denser product... they also typically contain their own
>refrigeration system, which is mostly what makes them expensive.

>The only difference is the amount of air beaten into the product... in
>ice cream parlance called "overrun"... gelato is what American ice
>cream used to be... has nothing whatsoever to do with ingredients,
>quality, or anything else, just air. It's quite simple to make dense
>ice cream at home, in fact it's very difficult to make what is now the
>typical American commercial version of ice cream (airy) at home.

Yes, I agree gelato is not lower-fat than American ice cream, they
are about the same as a general rule. Gelato is more elastic
(at least, that's how I like it -- is that from the egg content?)
but a big difference is some of the available flavors -- saffron,
hazelnut, brazil nuit, cardamom, the list goes on. Typically each
gelato has a single very prominent flavouring, there are no
"blends".

I suspect a lot of the quality in Italy (and in some
U.S. neighborhoods) comes from volume -- everything is fresh
and it hasn't been sitting around forever.

Steve

On Jun 25, 8:48?am, Dee > wrote:
> I recently was in Europe and experienced Italian gelato for the first time.
> It was like I had died and gone to heaven! It was incredibly creamy and
> rich, and was served almost like soft-serve ice cream.
>
> I was wondering what the difference is between gelato and regular ice
> cream. Is it a difference of method or ingredients or both?
>
> Also, I see gelato makers for sale on Amazon, but I don't know enough to be
> able to tell if they are different from regular ice cream makers.
>
> Thanks, Dee


I think gelato is one of the world's best treats, and if you are
lucky enough to eat this in Italy, out of a paper cup with a wooden
sppon.. It is sheer heaven.

Rosie

Dee > wrote:

> I recently was in Europe and experienced Italian gelato for the first time.
> It was like I had died and gone to heaven! It was incredibly creamy and
> rich, and was served almost like soft-serve ice cream.
>
> I was wondering what the difference is between gelato and regular ice
> cream. Is it a difference of method or ingredients or both?

In principle, gelato and ice cream are one and the same. Ice
cream/gelato sold in Italian supermarkets is not all that different from
that sold in American supermarkets, if usually of a bit better quality,
on average. You have to compare like with like, i.e. artisanal ice
cream/gelato or that produced freshly on small scale. You have already
discovered that, on average, Italian gelato contains less fat and less
sugar and more air, resulting in a lighter, much less denser and softer
product. Please ignore anyone who tells you otherwise, including the
unspeakable Wikipedia article. You can easily discover this by
obtaining an average-quality Italian-made gelato of the described kind
and an average-quality American-produced ice cream and freezing them
side-by-side. In a day or two, one will be rock-hard, and the other
could be eaten with a flimsy plastic spoon right out of the freezer.
Guess which one is which. If you go to Giolitti, probably the best
gelateria in the world, on via Uffici del Vicario in Rome, near the
Parliament, and tell them that their ice cream is dense, I wouldn't be
at all surprised if they throw you out in the street at once. The same
would happen at the wonderful Gelateria Nico in Venice. Also, I would
really not describe gelato as more creamy and rich than American ice
cream. On the contrary, gelato tends to have a very slightly grainy
texture and, containing less fat, feels less rich. Owing to this, it
can have a more intensive taste, though, which may be what you describe
as rich. Otherwise, Italian gelato, like any other ice cream, can
contain eggs or not, milk or cream, and, sometimes it is made with no
milk products at all, like some gelati al limone (lemon ices), being
akin to sorbetti, but still called gelati.

Such so-called "super-premium" ice cream types as those produced by
Häagen-Dazs or Ben & Jerry's are cloyingly sweet, rock-hard perversions
of everything that is good about ice cream. A caricature. On the other
hand, such ice cream as Viennetta, still marketed here in Europe, is
fairly soft, not too sweet and well-balanced, proving that even a
mass-produced ice cream doesn't have to bear an exotic "gelato" name to
be good in its own right.

Victor
who has an artisanal Italian gelato al limone in his freezer right now

On Jun 25, 11:48 pm, Dee > wrote:
> I recently was in Europe and experienced Italian gelato for the first time.
> It was like I had died and gone to heaven! It was incredibly creamy and
> rich, and was served almost like soft-serve ice cream.
>
> I was wondering what the difference is between gelato and regular ice
> cream. Is it a difference of method or ingredients or both?
>
> Also, I see gelato makers for sale on Amazon, but I don't know enough to be
> able to tell if they are different from regular ice cream makers.
>
> Thanks, Dee

Dee, I spent April in Italy, and being an icecream officiando, I also
was in seventh heaven! Wasn't the quality fantastic?
I tried not to over indulge using my quickly devised icecream
'credits' system LOL. We walked six hours a day seeing the sights,
so the weight wasn't going on <phew>. The difficulty was choosing
which one....??
Australia has pretty good ice cream quality too, but it was the
unusual fruit flavours of melon, apple, blood orange, ruby grapefruit
that were truly to die for.
--
Cheers
Bronnie
Australia

"Bronwyn" > wrote in message
>
> Dee, I spent April in Italy, and being an icecream officiando, I also
> was in seventh heaven! Wasn't the quality fantastic?
> I tried not to over indulge using my quickly devised icecream
> 'credits' system LOL. We walked six hours a day seeing the sights,
> so the weight wasn't going on <phew>. The difficulty was choosing
> which one....??

My rule in Italy is gelato and a bottle of wine each day.

"Sheldon" > wrote in message

> There are still plenty of the small independent ice cream parlors
> in the US that produce the same gelateria type product... they are
> just no longer nearly so popular as they used to be. The olde tyme
> American ice cream parlors put gelaterias to shame.

Sadly, for every good ice cream parlor, there are 25 of lesser quality but
give a large portion and most American clamor to get the cheap stuff. At a
birthday party where cake and ice cream are served, I usually decline the
ice cream because it is air and chemicals. I'd rather a smaller portion of
a quality product, but too few agree with me.

notbob > wrote:
>I wish gelato was more popular, here (US).

It's getting more popular, at least in the minds of people
who've quit working and gone looking for a franchise concept.

If the franchise sellers do the requisite marketing, you
should see a couple popping up in your local malls within
the next year or so.

There's a Dolce Luna gelato/espresso shop about three
miles from here. Unfortunately, they've got a location
off the street and behind other businesses that you have
to know is there. Also unfortunately, I own stock in a
competing gelato/crepe/cafe concept (Melt Inc.). So I
feel guilty going there both for the calories and for the
bottom line.

--Blair

Sheldon wrote:

> The commercial packaged ice cream sold at stupidmarkets in
> Italy is the same air bloated product sold in the US.

You're right on this one: artisanal gelato has way less air than industrial
gelato, and much more real flavor and much less fake flavors.
--
Vilco
Think pink, drink rose'

Vilco wrote:
> Sheldon wrote:
>
>> The commercial packaged ice cream sold at stupidmarkets in
>> Italy is the same air bloated product sold in the US.
>
> You're right on this one: artisanal gelato has way less air than industrial
> gelato, and much more real flavor and much less fake flavors.

But I still like the Fior di Latte one anyway.

--
Posted via a free Usenet account from http://www.teranews.com

On Jun 26, 12:39 pm, "Edwin Pawlowski" > wrote:
> "Bronwyn" > wrote in message
>
> > Dee, I spent April in Italy, and being an icecream officiando, I also
> > was in seventh heaven! Wasn't the quality fantastic?
> > I tried not to over indulge using my quickly devised icecream
> > 'credits' system LOL. We walked six hours a day seeing the sights,
> > so the weight wasn't going on <phew>. The difficulty was choosing
> > which one....??
>
> My rule in Italy is gelato and a bottle of wine each day.

Yep, we had the bottle of wine too!! Bron

Victor Sack wrote:
> Dee > wrote:
>
>> I recently was in Europe and experienced Italian gelato for the first time.
>> It was like I had died and gone to heaven! It was incredibly creamy and
>> rich, and was served almost like soft-serve ice cream.
>>
>> I was wondering what the difference is between gelato and regular ice
>> cream. Is it a difference of method or ingredients or both?
>
> In principle, gelato and ice cream are one and the same. Ice
> cream/gelato sold in Italian supermarkets is not all that different from
> that sold in American supermarkets, if usually of a bit better quality,
> on average. You have to compare like with like, i.e. artisanal ice
> cream/gelato or that produced freshly on small scale. You have already
> discovered that, on average, Italian gelato contains less fat and less
> sugar and more air, resulting in a lighter, much less denser and softer
> product. Please ignore anyone who tells you otherwise, including the
> unspeakable Wikipedia article. You can easily discover this by
> obtaining an average-quality Italian-made gelato of the described kind
> and an average-quality American-produced ice cream and freezing them
> side-by-side. In a day or two, one will be rock-hard, and the other
> could be eaten with a flimsy plastic spoon right out of the freezer.
> Guess which one is which. If you go to Giolitti, probably the best
> gelateria in the world, on via Uffici del Vicario in Rome, near the
> Parliament, and tell them that their ice cream is dense, I wouldn't be
> at all surprised if they throw you out in the street at once. The same
> would happen at the wonderful Gelateria Nico in Venice. Also, I would
> really not describe gelato as more creamy and rich than American ice
> cream. On the contrary, gelato tends to have a very slightly grainy
> texture and, containing less fat, feels less rich. Owing to this, it
> can have a more intensive taste, though, which may be what you describe
> as rich. Otherwise, Italian gelato, like any other ice cream, can
> contain eggs or not, milk or cream, and, sometimes it is made with no
> milk products at all, like some gelati al limone (lemon ices), being
> akin to sorbetti, but still called gelati.
>
> Such so-called "super-premium" ice cream types as those produced by
> Häagen-Dazs or Ben & Jerry's are cloyingly sweet, rock-hard perversions
> of everything that is good about ice cream. A caricature. On the other
> hand, such ice cream as Viennetta, still marketed here in Europe, is
> fairly soft, not too sweet and well-balanced, proving that even a
> mass-produced ice cream doesn't have to bear an exotic "gelato" name to
> be good in its own right.
>
> Victor
> who has an artisanal Italian gelato al limone in his freezer right now

Bubba, You have an artisanal Italian Gelato al Limone in your freezer
and you did not invite me to share it with you? Sob. (

I have a Lemon and Lemon Zest Gelato or Sorbetto in my freezer, made by
Blue Moon Sorbet in Vermont. It is very good, very tart with a definite
lemon and zest flavor. I like their Raspberry Cassis less, as the
Cassis detracts from the Raspberry flavor, but it is the best I can get
in this neighborhood. I buy both in Agata & Valentina.

Edwin Pawlowski wrote:
>
>
> Sadly, for every good ice cream parlor, there are 25 of lesser quality but
> give a large portion and most American clamor to get the cheap stuff. At a
> birthday party where cake and ice cream are served, I usually decline the
> ice cream because it is air and chemicals. I'd rather a smaller portion of
> a quality product, but too few agree with me.

You are bang on there. People want more for their money, and too few of
them care if it is good, as long as there is lots of it. When I was still
buying ice cream I was buying premium brands and eating just a small
amount. I find one scoop of real ice cream to be quite satisfying. I would
much rather have one scoop of good ice cream than a quadruple dip cone of
crap.

Speaking of which, it is a hot one today and I was planning on a nice long
bike ride. Perhaps my destination should be Joe's Gelatoria.

On Jun 25, 10:44?pm, "Edwin Pawlowski" > wrote:
> "Sheldon" > wrote in message
> > There are still plenty of the small independent ice cream parlors
> > in the US that produce the same gelateria type product... they are
> > just no longer nearly so popular as they used to be. The olde tyme
> > American ice cream parlors put gelaterias to shame.
>
> Sadly, for every good ice cream parlor, there are 25 of lesser quality but
> give a large portion and most American clamor to get the cheap stuff. At a
> birthday party where cake and ice cream are served, I usually decline the
> ice cream because it is air and chemicals. I'd rather a smaller portion of
> a quality product, but too few agree with me.

It's a no-brainer to make ones own premium at home... the only reason
I don't is because then I'd eat it in bigga bowlfuls like the cheap
stuff.

I can still remember the days (little more than 50 years ago) when
there was no prepackaged bulk volume ice cream, it was all hand packed
take-out from ice cream parlors. Then the only prepackaged ice cream
one could buy were the confectionary sized; dixie cups, on a stick
bars, eskimo pie bars, and melo roll.

But there were plenty of ice cream parlors in the US where one could
have both quality and quantity, still if one knows where... L & B
Spumoni Gardens in Brooklyn makes gelato on premise as good or better
than any, and at stupidmarket prices.

Gelato is simply the dago woid for ice cream... nothing special about
it... the fact that they sell those teensy portions for lotsa lira is
a total tourista rip off... the avarage native dago eats the exact
same kinda stupidmarket ice cream at home as dagos in the US.

I don't quite comprehend all this romanticising dago foods... the
masses there eat the same taste in ass crap as folks anywhere else...
and the majority of the world population eats far lower quality than
typical US food. There isn't a single food product you can buy
anywhere else that you can't buy produced in the US that's better.

Anyone can easily prepare dense ice cream at home.


Sheldon

Sheldon wrote:

> I don't quite comprehend all this romanticising dago foods... the
> masses there eat the same taste in ass crap as folks anywhere else...
> and the majority of the world population eats far lower quality than
> typical US food. There isn't a single food product you can buy
> anywhere else that you can't buy produced in the US that's better.

Shove a parmigiano slice up where you know, with a good dose of balsamic
vinegar.
--
Vilco
Think pink, drink rose'

Sheldon wrote:
>
> It's a no-brainer to make ones own premium at home... the only reason
> I don't is because then I'd eat it in bigga bowlfuls like the cheap
> stuff.

Perhaps you wouldn't. Real ice cream is much tastier,richer and more
satisfying than the commercial stuff.


> I can still remember the days (little more than 50 years ago) when
> there was no prepackaged bulk volume ice cream, it was all hand packed
> take-out from ice cream parlors. Then the only prepackaged ice cream
> one could buy were the confectionary sized; dixie cups, on a stick
> bars, eskimo pie bars, and melo roll.

??? 50 years ago we used to get ice cream by the half gallon, quart, pint
and half pint.

> Gelato is simply the dago woid for ice cream... nothing special about
> it... the fact that they sell those teensy portions for lotsa lira is
> a total tourista rip off... the avarage native dago eats the exact
> same kinda stupidmarket ice cream at home as dagos in the US.

Gelato and ice cream both usually contain milk and/or cream, egg yolk,
sugar. There us a huge difference in the proportions on this basic
ingredients. As a rule, gelato has less milk fat and a lot more sugar and
egg yolk.

On Jun 26, 10:01?am, "Vilco" > wrote:
> Sheldon wrote:
> > I don't quite comprehend all this romanticising dago foods... the
> > masses there eat the same taste in ass crap as folks anywhere else...
> > and the majority of the world population eats far lower quality than
> > typical US food. There isn't a single food product you can buy
> > anywhere else that you can't buy produced in the US that's better.
>
> Shove a parmigiano slice up where you know, with a good dose of balsamic
> vinegar.

There are far better vinegars and cheeses produced in the US. I see
nothing so special about balsamico or parmigiano other than their
exhorbitant *rip off* price, nothing. There are plenty of similarly
*marketed* rip off products produced everywhere including the US...
there are plenty of McD's in Italy too... you're eating shit
(literally) and loving it.

Balsamico and parmigiano is just a marketing ploy, never even went
over in the US, hardly anyone in the US buys those bloated priced
products, very few stores sell it... even the dumbest Americans see
right through that ploy.

Any crappy product can be popularized with exotic marketing
techniques.. when you buy a tiny bottle of balsamico for $100 you are
in actuality paying $10 for the bottle and $89.50 for marketing
hype... the couple three ounces of balsamico itself ain't even worth
the 50 cents. With marketing any pea brain can be convinced that even
**** inna fancy enuff bottle tastes great.

You gonna tell me dagos in Italy are sucking up balsamico like it was
their typical $1/liter dago red (which is what most all households
consume there), then you are a lair.... hardly any balsamico or
parmigiano is consumed in Italy anymore since the WOP Madisoniano
Avenue types got a hold of it, it's mostly slated for export.

Selling food is no different from selling yachts, with the proper
marketing hype even pasta fazool entress go for $20 a pop... there are
tony 'talian restaurants selling baccal? zuppa at prices like it was
lobster bisque.

Italy is one of the most over rated places on the planet for good
food... food in Spain is much better, food in Argentina is better
still.

On Jun 25, 2:48 pm, Dee > wrote:
> I recently was in Europe and experienced Italian gelato for the first time.
> It was like I had died and gone to heaven! It was incredibly creamy and
> rich, and was served almost like soft-serve ice cream.
>
> I was wondering what the difference is between gelato and regular ice
> cream. Is it a difference of method or ingredients or both?
>
> Also, I see gelato makers for sale on Amazon, but I don't know enough to be
> able to tell if they are different from regular ice cream makers.
>
> Thanks, Dee

The difference is that in Italy we use egg white as well in the
gelato's ingredients.
Ciao,Ivan

On Jun 26, 10:17?am, Dave Smith > wrote:
> Sheldon wrote:
>
> > It's a no-brainer to make ones own premium at home... the only reason
> > I don't is because then I'd eat it in bigga bowlfuls like the cheap
> > stuff.
>
> Perhaps you wouldn't. Real ice cream is much tastier,richer and more
> satisfying than the commercial stuff.
>
> > I can still remember the days (little more than 50 years ago) when
> > there was no prepackaged bulk volume ice cream, it was all hand packed
> > take-out from ice cream parlors. Then the only prepackaged ice cream
> > one could buy were the confectionary sized; dixie cups, on a stick
> > bars, eskimo pie bars, and melo roll.
>
> ??? 50 years ago we used to get ice cream by the half gallon, quart, pint
> and half pint.

I said "little more than".. that's when prepackaged ice cream first
began to appear at neighborhood markets... was awful ice cream, took a
long time before it improved enough for folks to switch from hand
packed parlor ice cream. Parlors began to sell both types,
prepackaged at substantially lower prices... Friendly's still does.

> > Gelato is simply the dago woid for ice cream... nothing special about
> > it... the fact that they sell those teensy portions for lotsa lira is
> > a total tourista rip off... the avarage native dago eats the exact
> > same kinda stupidmarket ice cream at home as dagos in the US.
>
> Gelato and ice cream both usually contain milk and/or cream, egg yolk,
> sugar. There us a huge difference in the proportions on this basic
> ingredients. As a rule, gelato has less milk fat and a lot more sugar and
> egg yolk.

What are you talking about, proper ice cream contains no egg except
for a very few custardy types... which really isn't ice cream. I hate
egg in ice cream, most folks do... leave it to the phony french to
come up with yellow vanilla.

Sheldon wrote:

> > ??? 50 years ago we used to get ice cream by the half gallon, quart, pint
> > and half pint.
>
> I said "little more than".. that's when prepackaged ice cream first
> began to appear at neighborhood markets... was awful ice cream, took a
> long time before it improved enough for folks to switch from hand
> packed parlor ice cream. Parlors began to sell both types,
> prepackaged at substantially lower prices... Friendly's still does.


It also came in three and a half flavours; vanilla, chocolate, strawberry
(pink) and Neapolitan.


> > Gelato and ice cream both usually contain milk and/or cream, egg yolk,
> > sugar. There us a huge difference in the proportions on this basic
> > ingredients. As a rule, gelato has less milk fat and a lot more sugar and
> > egg yolk.
>
> What are you talking about, proper ice cream contains no egg except
> for a very few custardy types... which really isn't ice cream. I hate
> egg in ice cream, most folks do... leave it to the phony french to
> come up with yellow vanilla.

Yes, but you don't make ice cream. I do, and I can tell you that there is
egg yolk in it. It can be made without, but most of it has egg. Check out
the ingredients on the ice cream container.

On Tue, 26 Jun 2007 08:36:27 -0700, Sheldon > wrote:

>On Jun 26, 10:17?am, Dave Smith > wrote:
>> Sheldon wrote:
>>
>> > It's a no-brainer to make ones own premium at home... the only reason
>> > I don't is because then I'd eat it in bigga bowlfuls like the cheap
>> > stuff.
>>
>> Perhaps you wouldn't. Real ice cream is much tastier,richer and more
>> satisfying than the commercial stuff.
>>
>> > I can still remember the days (little more than 50 years ago) when
>> > there was no prepackaged bulk volume ice cream, it was all hand packed
>> > take-out from ice cream parlors. Then the only prepackaged ice cream
>> > one could buy were the confectionary sized; dixie cups, on a stick
>> > bars, eskimo pie bars, and melo roll.
>>
>> ??? 50 years ago we used to get ice cream by the half gallon, quart, pint
>> and half pint.
>
>I said "little more than".. that's when prepackaged ice cream first
>began to appear at neighborhood markets... was awful ice cream, took a
>long time before it improved enough for folks to switch from hand
>packed parlor ice cream. Parlors began to sell both types,
>prepackaged at substantially lower prices... Friendly's still does.
>

Stroh's ice cream was sold pre packed in the very early 1950's in the
Detroit area. It was great ice cream.

Stroh's was not always pre-packed for consumers, but it certainly was
made by the company and delivered to other stores starting in 1919

Boron

On Jun 26, 2:23?am, Giusi > wrote:
> Vilco wrote:
> > Sheldon wrote:
>
> >> The commercial packaged ice cream sold at stupidmarkets in
> >> Italy is the same air bloated product sold in the US.
>
> > You're right on this one: artisanal gelato has way less air than industrial
> > gelato, and much more real flavor and much less fake flavors.
>
> But I still like the Fior di Latte one anyway.
>
> --
> Posted via a free Usenet account fromhttp://www.teranews.com

I have never seen that flavor, but my favorite all time flavor is
melone- god, thats good..

Rosie

On Tue, 26 Jun 2007 12:36:56 -0400, Dave Smith
> wrote:

>Sheldon wrote:
>
>> > ??? 50 years ago we used to get ice cream by the half gallon, quart, pint
>> > and half pint.
>>
>> I said "little more than".. that's when prepackaged ice cream first
>> began to appear at neighborhood markets... was awful ice cream, took a
>> long time before it improved enough for folks to switch from hand
>> packed parlor ice cream. Parlors began to sell both types,
>> prepackaged at substantially lower prices... Friendly's still does.
>
>
>It also came in three and a half flavours; vanilla, chocolate, strawberry
>(pink) and Neapolitan.
>
>
>> > Gelato and ice cream both usually contain milk and/or cream, egg yolk,
>> > sugar. There us a huge difference in the proportions on this basic
>> > ingredients. As a rule, gelato has less milk fat and a lot more sugar and
>> > egg yolk.
>>
>> What are you talking about, proper ice cream contains no egg except
>> for a very few custardy types... which really isn't ice cream. I hate
>> egg in ice cream, most folks do... leave it to the phony french to
>> come up with yellow vanilla.
>
>Yes, but you don't make ice cream. I do, and I can tell you that there is
>egg yolk in it. It can be made without, but most of it has egg. Check out
>the ingredients on the ice cream container.


Indeed. I make my own ice cream. All my "real" ice cream bases start
with a custard - that is, they include eggs. Other frozen items -
low fat or low calorie- desserts are usually indicated as "eggless ice
cream" or gelato, etc., in their recipes for home ice cream makers.

All bets are off when one is dealing with a lot of the supermarket
stuff.

Boron

"JoeSpareBedroom" > wrote in message
...
>
> Here in Rochester, there used to be a place called Gelato which made (you
> guessed it) gelato. The stuff was outrageously good, and even if it was 4
> degrees and snowing outside, there was always a long line of customers
> waiting to be served. In the summer, they'd be lined up out the door.
> Then, the place closed. Rumor has it the owners simply got bored.


Must be nice to be able to get "bored" with making so much money.

On Tue, 26 Jun 2007 03:59:06 GMT, Blair P. Houghton > wrote:

>notbob > wrote:
>>I wish gelato was more popular, here (US).
>
>It's getting more popular, at least in the minds of people
>who've quit working and gone looking for a franchise concept.
>
>If the franchise sellers do the requisite marketing, you
>should see a couple popping up in your local malls within
>the next year or so.
>
>There's a Dolce Luna gelato/espresso shop about three
>miles from here. Unfortunately, they've got a location
>off the street and behind other businesses that you have
>to know is there. Also unfortunately, I own stock in a
>competing gelato/crepe/cafe concept (Melt Inc.). So I
>feel guilty going there both for the calories and for the
>bottom line.
>
> --Blair

don't feel guilty. making money on selling crap to peasants and
spending it on something better is an old american capitalist
tradition.

your pal,
blake

Boron Elgar wrote:

> Indeed. I make my own ice cream. All my "real" ice cream bases start
> with a custard - that is, they include eggs. Other frozen items -
> low fat or low calorie- desserts are usually indicated as "eggless ice
> cream" or gelato, etc., in their recipes for home ice cream makers.
>
> All bets are off when one is dealing with a lot of the supermarket
> stuff.
>
> Boron

I tasted that ice cream. If you who is reading this never had any, I am
really sorry for you. ) It was simply incredible. I wish I had some
now!

"Davlo" > wrote in message
...
>
> "JoeSpareBedroom" > wrote in message
> ...
>>
>> Here in Rochester, there used to be a place called Gelato which made (you
>> guessed it) gelato. The stuff was outrageously good, and even if it was 4
>> degrees and snowing outside, there was always a long line of customers
>> waiting to be served. In the summer, they'd be lined up out the door.
>> Then, the place closed. Rumor has it the owners simply got bored.
>
>
> Must be nice to be able to get "bored" with making so much money.
>

Yeah. But, they also could've been not paying their sales tax or something,
and now they're on the lam.

Sheldon wrote:
>
(snips)
> > Gelato and ice cream both usually contain milk and/or cream, egg yolk,
> > sugar. There us a huge difference in the proportions on this basic
> > ingredients. As a rule, gelato has less milk fat and a lot more sugar and
> > egg yolk.

Can you share a recipe or a link to one for a basic vanilla ice
cream/gelato that doesn't use eggs? A recipe that you like to make,
please? I really need to put my KA ice cream maker attachment through
its paces or else I have an rather expensive cabinet space taker. TIA.

Sky

margaret suran > wrote:

> Bubba, You have an artisanal Italian Gelato al Limone in your freezer
> and you did not invite me to share it with you? Sob. (

You have a standing invitation, if only to let you escape the continent
containing the Cosmic Danger of the Fausse Barb.

> I have a Lemon and Lemon Zest Gelato or Sorbetto in my freezer, made by
> Blue Moon Sorbet in Vermont. It is very good, very tart with a definite
> lemon and zest flavor. I like their Raspberry Cassis less, as the
> Cassis detracts from the Raspberry flavor, but it is the best I can get
> in this neighborhood. I buy both in Agata & Valentina.

Indeed, mixing raspberries and blackcurrants makes little sense, except
maybe in Rote Grütze. However, it seems Blue Moon Sorbet offer a "red
raspberry" flavour, with no blackcurrants. See
<http://bostonphoenix.com/archive/food/98/06/04/NOSHING_SIPPING.html>.
Mabe you can request Agata & Valentina to stock it?

Bubba

On Tue, 26 Jun 2007 17:55:04 GMT, margaret suran
> wrote:

>Boron Elgar wrote:
>
>> Indeed. I make my own ice cream. All my "real" ice cream bases start
>> with a custard - that is, they include eggs. Other frozen items -
>> low fat or low calorie- desserts are usually indicated as "eggless ice
>> cream" or gelato, etc., in their recipes for home ice cream makers.
>>
>> All bets are off when one is dealing with a lot of the supermarket
>> stuff.
>>
>> Boron
>
>I tasted that ice cream. If you who is reading this never had any, I am
>really sorry for you. ) It was simply incredible. I wish I had some
>now!

Ah shucks, Margaret. You make me blush. Thank you.

Boron

"Dee" > wrote in message
om...
>I recently was in Europe and experienced Italian gelato for the first time.
> It was like I had died and gone to heaven! It was incredibly creamy and
> rich, and was served almost like soft-serve ice cream.
>
> I was wondering what the difference is between gelato and regular ice
> cream. Is it a difference of method or ingredients or both?
>
> Also, I see gelato makers for sale on Amazon, but I don't know enough to be
> able to tell if they are different from regular ice cream makers.
>
> Thanks, Dee

Dee,

Gelato is different in both ingredients and method. Gelato is made with milk, and has
alot less butterfat than ice cream. There's also very little run off since air is not
incorporated into it. Last, it's served at a higher temp than ice cream, hence the
softer, creamier texture.

Because of the temperature difference (cold kills flavor), and because there's less
fat, the flavor is much more intense than regular ice cream. The keys to making good
gelato are the base (more egg yolk, less butterfat), the freezing method, and the
temperature at which you store and serve it.

kimberly
--
http://www.youtube.com/watch?v=qCDbWRzbG1M
"I told you this was easy"

blake murphy > wrote:
>On Tue, 26 Jun 2007 03:59:06 GMT, Blair P. Houghton > wrote:
>>There's a Dolce Luna gelato/espresso shop about three
>>miles from here. Unfortunately, they've got a location
>>off the street and behind other businesses that you have
>>to know is there. Also unfortunately, I own stock in a
>>competing gelato/crepe/cafe concept (Melt Inc.). So I
>>feel guilty going there both for the calories and for the
>>bottom line.
>
>don't feel guilty. making money on selling crap to peasants and
>spending it on something better is an old american capitalist
>tradition.

Can I feel guilty because they're both about the same?

--Blair
"Need to find a higher
quality of high quality."

Sheldon wrote:

>>> quality than typical US food. There isn't a single food product
>>> you can buy anywhere else that you can't buy produced in the US
>>> that's better.

>> Shove a parmigiano slice up where you know, with a good dose of
>> balsamic vinegar.

> There are far better vinegars and cheeses produced in the US. I see
> nothing so special about balsamico or parmigiano other than their
> exhorbitant *rip off* price, nothing.

Repeat: Shove a parmigiano slice up where you know, with a good dose of
balsamic vinegar.

> There are plenty of similarly
> *marketed* rip off products produced everywhere including the US...
> there are plenty of McD's in Italy too... you're eating shit
> (literally) and loving it.

Me at McDonald's is another of your wrong assumptions.

> Balsamico and parmigiano is just a marketing ploy, never even went
> over in the US, hardly anyone in the US buys those bloated priced
> products, very few stores sell it... even the dumbest Americans see
> right through that ploy.

And this while the cheap shit from Monari & Federzoni sells millions, LOL

> Any crappy product can be popularized with exotic marketing
> techniques.. when you buy a tiny bottle of balsamico for $100 you are
> in actuality paying $10 for the bottle and $89.50 for marketing
> hype... the couple three ounces of balsamico itself ain't even worth
> the 50 cents.

True only if you love cheap shit made in factories. Forget the real thing,
or better, forget balsamic vinegar at all, it's better for you.

> You gonna tell me dagos in Italy are sucking up balsamico like it was
> their typical $1/liter dago red (which is what most all households
> consume there), then you are a lair....

You need to fabricate much today to bore me, it seems. What a moron.

> hardly any balsamico or
> parmigiano is consumed in Italy anymore since the WOP Madisoniano
> Avenue types got a hold of it, it's mostly slated for export.

ROTFL, speaking out of where your tastebuds are located?

> Italy is one of the most over rated places on the planet for good
> food... food in Spain is much better, food in Argentina is better
> still.

ROTFL again.
--
Vilco
Think pink, drink rose'