On what the different types of Gelato are, and how to tell them apart. — Introduction In the first article in this series we discussed what we mean by Gelato. We defined it as being ice cream done the Italian way, and introduced the concept of the four cardinal virtues — so long as a cream abides by them, I will happily call it Gelato (with…

Lifting the Lid — Do You Know What Goes on Inside a Gelato? — Introduction We now know that Gelato is ice cream done the Italian way, and what it takes for anything to be called Gelato with a capital G — i.e. the four cardinal virtues of Consistency, Mouthfeel, Visuals and Flavour. But apart from being utterly delicious and gorgeous, gelato is a very…

On why PAC is not the best tool to estimate scoopability or serving temperature, and what to do about it. — Introduction In the first part of this article we introduced the idea that PAC alone cannot be an indicator of a cream's hardness, because there are other factors involved. We demonstrated this by showing how different recipes with the same PAC will freeze at different temperatures, so will have different hardness…

You’ve heard the name, maybe you have tried it, and perhaps even made it yourself. But do you know what it is? — Introduction The easiest and most complete way to answer this question is: “Gelato is ice cream done the Italian way” Because everything there is to be said and known about Gelato is encapsulated in that statement. …

On why PAC is not the best tool to estimate scoopability or serving temperature, and what to do about it. — Introduction In this article we discussed what makes Gelato special and explained that two key factors are its consistency and mouthfeel. Unlike regular ice cream, Gelato has a fluffy, mousse-like consistency that is particularly pleasant on the palate. It also doesn't feel so cold in the mouth.

A closer look into one of the most ubiquitous acronyms in the Gelato-making world. Introduction If you are a nerd like me and have been doing your gelato-making homework, you will have often come across the acronyms PAC, AFP and/or FPDF. …

Do you really know how much is in yours? — Introduction Being a dessert, mostly anyone would expect Gelato to contain sugar. But as a maker or a taster, have you ever really thought about how much sugar really goes into yours? …