Artisanal gelato is a high-quality product, the result of the expert blending of carefully selected and balanced ingredients, skillfully mixed by the gelato maker in their production lab. This process, based on the creativity of the gelato maker, personal recipes, and entrepreneurial choices, results in a unique product, loved worldwide.
Preparation Process
The preparation of artisanal gelato begins with the creation of a mixture of premium ingredients, which is transformed from liquid to solid, pasty, soft, and creamy through a combined process of mixing and partial freezing in a traditional batch freezer with an open cylinder. This method naturally incorporates air, without the need for forced air infusion, giving the gelato superior texture and quality.
Key Characteristics
Artisanal gelato is distinguished by its freshness, creaminess, and readiness to serve. Its negative temperature is an inherent characteristic of the product and is not the result of extreme freezing processes.
To make artisanal gelato, primary ingredients like milk and/or its derivatives, cream, fats, eggs or egg products, sugars, water, emulsifiers-thickeners (neutrals), etc., are used. Secondary ingredients like fruit or its derivatives, compound ingredients (semi-finished products), creams (pastes), cocoa, chocolate, nuts, and more are added to complete the mixture.
During the preparation of artisanal gelato, the gelato maker uses exclusively a batch freezer with an open cylinder, actively participating in all stages of the production process.
Production Stages
The main stages of artisanal gelato production include mixing and emulsifying, pasteurization, maturation, churning, rapid freezing (blast freezing), and finally storage and display for sale to the consumer.
Mixing and Emulsifying
The process is done with a mixer (immersion, countertop, or stand mixer) to properly prepare the different ingredients for the subsequent steps. For fruit gelatos, it helps reduce chopped pieces into pulp, while for milk-based mixtures, it blends the base milk mixture with other ingredients.
Pasteurization
Pasteurization involves heating the mixture to temperatures ranging from 65 to 90°C, depending on the mixture type, followed by cooling. This process is especially important for milk-based mixtures and becomes mandatory when using raw milk. It is performed using a machine called a pasteurizer, which mixes and improves the composition while reducing the bacterial load. Alternatively, a combined machine, consisting of a pasteurizer and a freezing cylinder, can be used.
Maturation
After pasteurization, the mixture undergoes maturation, which is optional based on the gelato maker’s tradition. This stage helps blend and hydrate the ingredients, resulting in a more stable mixture and improved storage quality in the display cases.
Churning
Churning is done exclusively using discontinuous batch freezers with open cylinders, combining refrigeration cycles with mechanical agitation. The churning process needs to be quick, as rapid freezing helps produce small ice crystals, resulting in a smoother texture. During this phase, the agitation also incorporates air, giving the gelato its characteristic creamy-pasty texture. Depending on the gelato maker's tradition, combined machines may be used, which integrate pasteurization and churning into one unit with a direct connection between the heating tank and freezing cylinder.
Blast Freezing
Blast freezing, which has become more common in recent years, involves rapid cooling through a powerful freezer. This process prevents the formation of large ice crystals in residual water, making it helpful during storage.
Storage and Display
Artisanal gelato, being a fresh product typically made locally, is usually stored for short periods and displayed at service temperatures of around -11/-12°C in specialized display cases during the sale and overnight storage. For longer-term storage in refrigerators or freezers, temperatures should be below -18°C. Gelato should then be returned to service temperature in the display cases to be served to customers.
Selling Artisanal Gelato
Artisanal gelato is typically served using a spatula, which gives the product a creamy, velvety texture that enhances the flavor perception for the consumer.