Photographer's Note

An ice cream bar spotted in Via Dante in Milan, Italy.

Gelato; plural: gelati) is the Italian word for ice cream, derived from the Latin word "gel?tus", meaning frozen. In American English this word commonly refers to varieties of ice cream made in a traditional Italian style. Gelato is made with milk, cream, various sugars, and flavourings such as fresh fruit and nut purées.

Gelato is a type of soft ice cream containing a relatively small amount of air. By statute, gelato in Italy must have at least 3.5% butterfat, with no upper limit established.

The sugar content in home-made gelato, as in traditional ice cream, is balanced with the water content to act as an anti-freeze to prevent it from freezing solid. Types of sugar used include sucrose, dextrose, and inverted sugar to control apparent sweetness. Typically, gelato—like any other ice cream—needs a stabilizing base. Egg yolks are used in yellow custard-based gelato flavours, including zabaglione and crème caramel. Non-fat milk solids and other ingredients may also added to thicken and stabilize the mix.

(Source: Wikipedia)

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Additional Photos by Stephen Nunney (snunney) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 9186 W: 63 N: 25838] (114475)
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