gelato is it real?

[jremchuk]

I was thrilled to receive the latest issue with gelato on the cover. Since returning from Italy last Fall I've been trying to find gelato recipes. Has anyone tried them yet and if so is it the real thing. As anyone who has ever been to Italy you can't beat gelato.

[McSix]

I'm hoping someone will respond to this so I'm kicking it back up. My daughter also just got back from Italy and was raving about the gelato. She looked at the article and said the pictures didn't look quite right, but it looked good. Has anyone tried one of the recipes?

[emilycat]

This is just my personal opinion, but I feel like making gelato is an art -- putting a bunch of ingredients in an ice-cream maker is not going to yield the same results as the stuff you find in Italian gelaterias. I've had gelato twice in the states, once in Atlanta and once in Boston, and while it was admittedly delicious, there is no comparison, IMHO, to the "real thing." Oh, and I do agree. The consistency of the gelatos in the pictures looks way off -- one looks really chunky and icy, the others look really dry. Gelato should be smooth, creamy, and much lighter than ice cream. Gosh, I sound like such a witch! And I haven't even tried the recipes yet! http://www.cookinglight.com/bbs/redface.gif

[gertdog]

I thought the same thing when I saw the photos and read the ingredient lists. They looked more icy and sorbet-like to me. I remember Italian gelato as being creamy but light, not icy.

That said,we're going to try the strawberry-buttermilk gelato and the lemon-ginger sorbetto this weekend... if they taste good, I'll be happy. Even if they don't turn out to be the real deal!

[daner94]

Perhaps the icy/chunky ones were supposed to be the granitas? I remember seeing some recipes for granitas in there with the gelatos.

[Beth]

Given the lighting and time required for setting up and photographing, what we see in the pictures may not bee the reeal thing at all. I don't know about CL, but as an example, I have read about using wax to create something to look like whipped cream but that would puddle under bright lights. I think someone posted about this before, so don't get too hung up on the apparent texture in a picture of something frozen.

[emilycat]

I was referring to the ones on pages 118 and 119, which are labeled as gelatos. And actually, in Birmingham the tests kitchens and photogaphers told us that everything they photograph is real -- even ice cream, etc. So it's all the actual product. Maybe someone will make them and prove me wrong, though. http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by emilycat (edited 06-21-2001).]

[makedah]

gelato on the cover???

Oh my gosh, I'm going to have to stalk my mailman...

[laurenc]

I am curious to hear how these recipes turn out. I just returned from Italy yesteday and I am suffering from Gelato withdrawal already!!

[funnybone]

When I was a teenager, we used to go to an Italian pool hall for Gelato (in the Toronto area). If was the real thing, I am told, as it was run by Italians who barely spoke English. It was like ice cream, but light and creamy, and not icy at all. If only our parents knew!! - they didn't want us in a place where men were smoking and drinking. Not a place for young girls. We just went in, ordered the gelato and left. No harm done. I wonder if it is still there!??

[KristaMB]

I'm still craving gelato after our trip to Italy last summer. I must admit that I've gone through two pints of the Haagen Dazs Hazelnut gelato that they recently started selling. Of course, it's not like you get in Italy, but judging from my consumption I didn't think it was too bad. http://www.cookinglight.com/bbs/biggrin.gif

[maizeyoats]

The Haagen Daz gelato is very good (I think) and cheaper then a trip to Italy. Although I do admit I love going to Italy and for more reasons then just the gelato.

[maizeyoats]

Well, this is a little off the basic topic; but it's still about gelato. Reading this thread makes me very hungry for the real thing.
I came across this on my search for gelato and I wonder if anyone around Natick (MA) has been to the Marino Overlook Farm.
I don't live that close to Natick but I could be talked into a trip.


Our expert gelato maker, Tommaso Affaldano, has over 18 years experience. He studied in Milan and place 14th at an international gelato competition in Europe. Here in the States, his creations continue to be recognized. Recently, his lemon gelato was named "Hit of the Week" by the Boston Globe Calendar.
Tommaso creates each unique gelato flavor using only fresh fruits and all natural imported Italian syrups with an artist's care.

[Jessica]

Am I the only one who noticed that NONE of the flavors include chocolate http://www.cookinglight.com/bbs/frown.gif

[Denise]

I agree Jessica! Last year they did an article on ice cream and it was all fruit too! What ever happened to coffe, chocolate, vanilla, butter pecan......

[Mamasue]

maizeyoats...Natick is probably, on a good day, about 20 to 25 minutes away from me depending on which end of town it is located. I found the website and DH has a feeling where it might be. I would love to take a ride there some Sunday. Thanks for sharing this...never knew or heard of this place but will soon find out! http://www.cookinglight.com/bbs/biggrin.gif
http://www.lookoutfarm.com/gelato.htm


[This message has been edited by Mamasue (edited 06-22-2001).]

[ReneeV]

Hi Folks,

I have to agree. These recipes, although they look tastey, don't look like gelato.

I have a comprehensive ice cream cookbook and there are several chapters on gelato. It is a super rich version of French cooked custard ice cream with less cream but more egg yolks, as much as 6 per quart! Some versions call for raw egg yolks and some of the recipes call for mascarpone too.

It is generally denser than premium ice cream, with a more velvet texture and mouth feel as a result of the egg yolk emulsion. It is generally more intensely flavored, but not as sweet as ice cream. Hope this info helps clear up the confusion.

I plan on trying these recipes, but I don't hold out much hope that they'll taste like authentic gelato. I love Cooking Light, but I think they were just trying to put a new twist on low-fat ice cream and sorbets.

Renée

[emilycat]

I think they were just trying to put a new twist on low-fat ice cream and
sorbets.

Renee, I agree with you completely. I think it just made for a much more appealing cover feature to highlight something as luscious and unfamiliar to many people as gelato, rather than the hum-drum frozen yogurt.

I really liked your description of the taste and texture of gelato, but I have to disagree with the density factor. I actually found gelato to be much less
dense than ice cream; it has a very "whipped," airy texture to me. Just MHO, though. http://www.cookinglight.com/bbs/smile.gif