iPhoneOgraphy – 21 Nov 2016 (Day 326/366)
Gelato (Italian plural: gelati) is the Italian word for ice cream, commonly used in English for ice cream made in an Italian style. Gelato is made with a base of milk, cream, and sugar, and flavored with fruit and nut purees and other flavorings. It is generally lower in fat, but higher in sugar, than other styles of ice cream. Gelato typically contains less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.
In Italy, by law, gelato must have at least 3.5% butterfat. In the United States, there is no legal standard of definition for gelato, as there is for ice cream, which must contain at least 10% butterfat.
The history of gelato is rife with myths and very little evidence to substantiate them. Some say it dates back to frozen desserts in Sicily, Ancient Rome and Egypt made from snow and ice brought down from mountaintops and preserved below ground. Later, in 1686 the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine. However, the popularity of gelato among larger shares of the population only increased in the 1920s–1930s in the northern Italian city of Varese, where the first gelato cart was developed. Italy is the only country where the market share of artisanal gelato versus mass-produced gelato is over 55%. Today, more than 5,000 modern Italian ice cream parlors employ over 15,000 people, mostly Italians.
iPhoneOgraphy – 07 Mar 2016 (Day 67/366)
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sucrose, corn syrup, cane sugar, beet sugar, and/or other sweeteners. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (<35 °F / 2 °C). It becomes more malleable as its temperature increases.
The meaning of the phrase “ice cream” varies from one country to another. Phrases such as “frozen custard”, “frozen yogurt”, “sorbet”, “gelato” and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are labelled “frozen dairy dessert” instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat’s or sheep’s milk, or milk substitutes (e.g., soy milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes and even baked items, such as the Baked Alaska.