Your description of gelato having more chew is the descriptor I was looking for but couldn't think of. Its the reason I don't like it - I like when ice cream melts on my tounge into a refreshing liquid. I hate when it has too much of s gummy thickener - like Cold Stone ice cream.
Another great video! And as usual I have so many questions 😅. 1- you mention gelato has less fat & more sugar, but your gelato recipe has both less sugar & fat! Is there a mistake? 2- the amount of fat is a LOT less in your gelato, how did the texture turn out (for the gelato) any noticeable crystals? 3- you mention that gelato needs a specific machine, any machine you would recommend? 4- how does the end result compare, i.e. except for the flavour lasting longer in ice cream & it being less chewy, any other difference between the two?
Ah well you see the numbers for an ice cream / gelato recipe are relative. The gelato recipe has less sugar at 180g but a higher percentage overall in the finished recipe, I will check I’ve put the correct numbers down though ☺️. The use of an ice cream calculator (I’m going through one in next weeks video) shows the percentage breakdowns. Gelato can easily have half the fat of ice cream, if made correctly, the result of gelato is amazing and gives no noticeable ice crystals at the correct serving temperature (which is slightly higher). As for machine, Nemox make an adjustable machine but it not cheap at all. To most people, the difference is minor but to those that make it, the difference is HUGE! 😊
Generally, gelato has a sugar/fat ratio of about 2-3/1, exactly as Nick did. Fat does not have anything specific to do with ice crystals. You want to look at sugars and total solids for those. Of course high fats often equates high total solids.
@@chiaraghiron7727 fat hides crystals (learned that from the icecream science website and validated through testings), you can get a super smooth texture with no noticeable crystals (even if using a cheap ice cream maker) simply by increasing the % of fat. Sugar, doesn't help much with texture, it only decreases the freezing point so makes your icecream more or less scoopable.
Hi Nick! what about the overrun of your gelato vs your ice cream here? was there a noticeable difference? Perhaps you said it and I missed it, so sorry if this is the case. And by the way... so far there are no laws ruling what gelato can or cannot be in Italy either, as far as I know. There are law proposals, but they keep getting pushed back by different 'lobbies'...
Thoughts of using whole bean vs ground in making coffee ice cream. Starbucks use to make a great coffee ice cream then they stopped. I am assuming they used a ground bean and maybe a coffee flavoring
@PolarIceCreamery the acoustics for sure. The tile color. That anthracite glossy tile. All of the space sent your voice right into my insides somehow, and I became captive to your work.
@@PolarIceCreamery I have several recipes that use both whole milk, heavy cream and on an average of 45 grams of whole,powdered milk. I do realize the powdered offered more minerals so I assuming mainly for the texture. Looking forward to the chocolate series! Great videos as always
In the video, when you say "Add your milk powder", what is in it? The yellow powder must be SMP, but what are the rest? Also, isn't the milk temperature required to go at 71℃ at minimum?
@@LeoGSXin a commercial environment, pasteurization needs to take place by law. At home, you are using pasteurized ingredients so unless you pasteurize your milk before putting in your coffee….. no you don’t.
I wonder why ice machines have no variable speed by which the overrun can be achieved? Maybe this is a silly question but I am still trying to discover the enormous amount of technical chemistry on ice cream making.
For a cheap home machine it is better if one uses a gelato recipe. Some of the best gelatos in Italy have 10% overrun only. This is best achieved in a home with the dinky little cheap machine funnily enough! The very old cipriani machines in Italy are so sought after because they are the only ones that can do that. But you have to pasteurise and cool the mix by hand. The new machines that do that automatically, but produce 20-30% overrun.
I can’t speak for Italy but in the UK, USA and Canada, there are no home machines specifically designed to pasteurize and then chill a base. You need to go up outside of “home machines” spec to get that capability. Plus I have yet to find anything other Musso machines that are capable of actually achieving 20-30% overrun in a home machine. Nemox definitely but they are not home machines.
It certainly used to! Actually in the early 1900s egg yolks were one of the main ingredients of Gelato in Italy. Some gelato flavors still need them today.
