Ray Gelato - Good evening Miss

Ray Gelato Live at Jazz on the Amalfi Coast (Italy) - 03.08.2007



http://www.youtube.com/watch?v=TtPxrfS4I1Q&hl=en

Italian Ice Cream - Ice Cream

Gelato is the Italian form of ice. Although it is very similar to American ice cream, there are some differences. Gelato, plural Gelati, is made with milk and sugar, which are in combination with other variants. The ingredients are stirred and a thrill to break, as they form ice crystals. As in high-end ice cream, ice cream is very thick and less than 35% air.

Normally, ice cream with fresh fruit or a variety of other ingredients. A bit 'ofRemember common are chocolate, nuts, candies, or small cookies or biscuits. If the chocolate is set, it's usually pure chocolate chips in a bow or form. If water ice and not producing milk, is known as sorbet or sherbet. Historically, milk-based ice cream was distributed in northern Italy, while fruit and water based sorbet was distributed in the warmer climates of southern Italy.

American-style ice usually contain between 10% and 18%Butter fat, while the ice cream milk contains between 5-8% fat. The change depends on the ingredients used. As in high-end ice cream, ice cream combines good milk and cream, soy milk or water with high quality ingredients. Unlike other forms of ice, the ice cream is not homogenized. This means that the ice is melting faster than normal ice cream.

Historically, some recipes for using frozen eggs are mentioned. This practice, however, thatdeadline, but, like the ice cream Italian culture is increasingly homogenized. In addition, the mixing and stabilizers are readily available, pre-packaged and already in use. As a result, leaving the eggs as emulsifiers.

Because the word "ice" is so similar to the "jelly", many are convinced that the ice and gelatin are linked. They think that the jelly is an ingredient in ice cream. This belief and its distribution, led vegetarians and others who try to prevent the gelatin in their diet. While some rogue gelatarias actually use gelatin, ice cream and traditional recipes do not require gelatin. Most of gelato is not gelatin. In fact, the whistle comes from the word for freeze "or" frozen ".

Like many other goodies, is the best gelato is made daily. Gelato in the United States is served by a different type of ice cream freezer Americans. Forced air refrigeration units to maintain ' > Ice 0-6 degrees centigrade. This allows the gelato, which is directly extracted from the ice, the ice from the ice machine. The "air force" that is blowing across the ice, the ice keeps a constant temperature.

When needed, and usually has a special block tray to a dense consistency flavorous guaranteed. E 'can be an ice cream freezer to serve, but not for> Ice cream from a freezer - which would be frozen in ice.