Updated: May 2, 2019
Let's talk about how to make the best gelato recipes!
It's all about how to balance your Gelato...but..how do you do this?
First of all, let's take a look at the components and their peculiarities.
They are the major source of solids.
They increase the body of the Gelato and determine the texture.
They have an anti-freezing power and a sweetening power(Lactose in milk is a sugar!!!)
They give that particular 'creamy' texture in gelato. They also add the characterizing taste of the flavor and provide solids to gelato.
Milk Solid NoN FAT: Proteins and lactose (OF COURSE NOT IN VEGAN RECIPES!)
They give Volume and Stability to Gelato.
Other solids: Stabilizers(Neutro) and fiber: They reduce the surface tension between water and fats They improve stability and taste characterization of Gelato. AIR: Changes the melting point Increases sensation of warmth on palate. Improves taste characterization of Gelato. Water: Gives structure to Gelato. All these elements must be well balanced to avoid mistakes and therefore make the best Gelato possible.