History of Gelato - An Italian Ice Cream With an Intense Flavor

Frozen treats have been nearby for thousands of years. There are varied engaging stories surrounding these tasty frosty treats and still some mystery behind the origins.

The Emperors of China had flavors such as honey or fruit added to snow to make frosty desserts.
It is believed that Nero, Emperor of Rome, sent slaves to the mountains to bring back ice and snow that was then mixed with fruit or honey.

Ice Indulgence

It was the addition of milk that first made these frosty treats "ice cream". The Tang Dynasty in China claims the prestige for adding cow and goat milk to grounded rice and letting it ferment. Ninety four icemen were in charge of this duty for the King Tang of Shang, not a job that you would undoubtedly find today.

Bernardo Buontalenti, a Florentine cook, is credited with inventing modern ice cream in 1565. The first ice cream engine was invented by Sicilian Francesco Procopio dei Coltelli.

At first, gelato was a treat only for the rich. It could only be made in small quantities and had to be eaten within a few hours since it required too much ice to keep it frozen. It wasn't until the first gelato carts were invented in the 1920s that the popularity of the concoction undoubtedly grew. The city of Varese in Italy claims prestige for this invention.

With the creation of great ways to refrigerate and frost foods, frosty desserts become more available to the normal public. As the popularity of frosty treats grew, different countries created their own versions. Gelato is determined the ice cream of Italy. The frosty sweetmeat is made with many of the same ingredients as ice cream but with considerably less fat article and usually less sugar. The imagine gelato contains less fat is due to the fact it's made with milk instead of cream.

The mix of water and sugar in gelato is what keeps it from frosty solid like ice cream. The mix acts as a kind of anti-freeze. Generally, gelato is made in two ways. One is a hot process that includes pasteurization. In the U.S. A cold process is also popular.

While ice cream can be kept in a freezer for any months, gelato is best eaten within a few days. Gelato is flavored with a range of things including fruit and cocoa. Nuts, cookies, waffle biscuits, and chocolate flakes are sometimes added later, after the gelato is frozen.

People eating gelato for the first time are often surprised by the intense flavor. With less fat in the mix, the flavors are more pronounced.

Less air is whipped into gelato as opposed to ice cream. This makes in much denser and also adds to its more intense flavor. The consistency is softer manufacture it so it has some similarities to soft-serve ice cream in the U.S.

When finding for a place to try gelato, all the time insist on one that uses natural, not synthetic flavors. Preferably, look for a shop that makes its own gelato in-house. Once you've sampled the intense flavors of gelato you may never return to ice cream again. Either you select a fruity concoction or chocolate covered in sprinkles, you won't regret your choice. It's undoubtedly an indulgence on the pallet; one would never guess it's a healthier alternative to some other sweetmeat options.

History of Gelato - An Italian Ice Cream With an Intense Flavor

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