Gelato, distinct from ice cream, features a higher milk-to-cream ratio, resulting in denser texture and flavor. Making gelato at home requires replicating the churning effect of a gelato maker by gradually mixing the mixture as it freezes. This process involves multiple cycles of freezing and mixing to achieve smoothness. For fruit flavors, blending fruit beforehand is essential to prevent icy chunks. Optional add-ins should be folded in carefully before the final freeze for enhanced flavor variety.
What separates gelato from ice cream is that it uses less cream (and more milk) and that it contains less air.
To make smooth and creamy gelato, you essentially need to replicate the work of an ice cream or gelato maker.
Once your gelato mix is ready, freeze for 30 minutes, then remove from the freezer and beat with the hand mixer until smooth.
For fruit-based gelato or sorbets, the fruit will need to be blended first to avoid icy chunks.
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