Gelato originated in Sicily, Italy, where it was originally made from snow and ice brought down from mountaintops. In 1686, the first ice cream machine was invented by Sicilian fisherman Francesco Procopio dei Coltelli, increasing gelato's popularity. Gelato is a frozen dessert made from milk, cream, sugars, and flavorings like fruit or nuts. It has lower calories, fat, and sugar than ice cream. Gelato must contain at least 3.5% butterfat in Italy. The gelato mixture is prepared using a hot process to dissolve sugars before freezing and serving at a warmer temperature than ice cream.

1. Gelato
By: Kristina Trinceri

2. History
 Place of origin- Sicily, Italy
 This frozen dessert back in the
day was made from snow
and ice that was brought
down from mountaintops and
preserves below ground.
 1686, first ice cream machine
was perfected by Sicilian
fisherman Francesco
Procopio dei Coltelli.
 Popularity for gelato
increased in the 1920’s-
1930’s because first gelato
cart was invented.

3. About
 Gelato- Italian word for ice
cream.
 It means frozen in Italian.
 Can be made with milk,
cream, various sugars, and
flavoring such as fruit and
nut purees.
 Generally lower in calories,
fat, and sugar compared to
ice cream.
 Gelato in Italy must have at
least 3.5% butterfat, with no
upper limit established.

4. Production
 The mixture for gelato is prepared using a
hot process first, where the sugars need to
dissolve.
 White base is heated at 85C (185F)
completing a pasteurization program.
 Gelato is eaten year round!!
 https://www.youtube.com/watch?v=i0Yae5
IdiD0

5. Gelato vs Ice Cream
 Gelato differs from ice cream
 Denseness- Gelato is denser, since it
contains significantly less butterfat.
 Sugar content- 10% higher sugar content
than ice cream
 Temperature- Gelato served and stored at
warmer temperature than ice cream.
 Gelato has ½ less fat than ice cream!

6. Recipe: Chocolate-
Hazelnut Gelato
 In a saucepan combine the milk, cream, and
1/2 cup sugar over medium heat. Cook until
the sugar dissolves, about 5 minutes.
 Meanwhile, in a medium bowl whip the egg
yolks with the remaining sugar using an
electric mixer until the eggs have become
thick and pale yellow, about 4 minutes. Pour
1/2 cup of the warm milk and cream mixture
into the egg mixture and stir. Add this mixture
back into the saucepan. Cook over very low
heat, stirring constantly, until the mixture
becomes thick enough to coat the back of a
wooden spoon, about 7 to 10 minutes.
 Place a strainer over a medium bowl and
pour the warm custard mixture through the
strainer. Stir in the vanilla and hazelnut spread
until it dissolves. Chill mixture completely
before pouring into an ice cream maker and
follow manufacturer's instructions to freeze. To
serve, scoop gelato into serving bowls and
top with hazelnuts.