Gelato

Gelato is a frozen dessert originating from Italian cuisine, introduced to the street food scene in Paris. Since its introduction, this dish has become a favorite street food among locals and foreign tourists. Gelato is made with a base of 3.25% milk and sugar. It is generally low in fat and has more flavor than other frozen desserts. This determines the density and richness that distinguishes it from other types of ice cream.

In the early days of its appearance, Gelato had 2 types:

• One is made by mixing water with fruits such as lemons and strawberries (also known as Sorbetto)
• The other is made by mixing milk with cinnamon, pistachios, coffee, or chocolate.

Gelato is thick, smooth, liquid, and somewhat flexible. This dessert is often confused with ice cream. Although both gelato and ice cream are made from liquid cream, milk, and sugar, gelato uses more milk and less liquid cream and does not use egg yolks, a common ingredient in ice cream. Gelato has less air than regular ice cream, making it thicker and stored at warmer temperatures.

A delicious gelato dish must be scooped with a spade. When eaten, gelato melts in the mouth quickly, not spongy like ice cream. What makes gelato so popular is that it is very flavorful. Gelato uses few ingredients to make room for "explosive" flavors. For example, when eating, diners will feel that chocolate gelato has a stronger chocolate flavor than regular chocolate ice cream.

How to prepare chocolate gelato:

• Whisk the egg mixture: Beat egg yolks and 70g sugar in a bowl using an electric mixer until well combined. Increase speed to medium-high, beat for 3-4 minutes, and then form ribbons.
• Cook the cream and custard mixture: add 500ml of whole milk, 250ml of thick cream, 70g of sugar, 3ml of vanilla essence, and 15ml of sugar syrup in a pot over medium heat. Stir in beaten egg yolks and continue stirring until 80 degrees Celsius.
• Mix chocolate with milk cream mixture: Chop 200g dark chocolate, mix with milk cream, stir, and filter through a sieve until smooth.
• Cool the chocolate milk cream mixture: Place the bowl of chocolate milk ice cream on an ice bowl, then stir well until the mixture cools completely, then cover it with plastic wrap and put it in the refrigerator for 1 - 2 hours.
• After 2 hours of cooling, combine chocolate milk ice cream with ice and beat on low speed for 10-12 minutes. Cover, freeze for 50 minutes, and beat for another 5 minutes to complete.
• Pour the chocolate gelato mixture into the mold, cover tightly with foil and freeze in the freezer for 6 hours or overnight.