JRCoE in Arezzo: Gelato In Arezzo Italy!

WHAT IS GELATO?

Gelato 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." (https://en.wikipedia.org/wiki/Gelato)

These Two Men Are The Lucky Guys That Get To Scoop The Gelato Into Cones!

"American-style ice creams are churned fast and hard to whip in plenty of air (called overrun), which is aided by the high proportion of cream in the base. The most high-end ice creams have an overrun of 25% or so, which means they've increased in volume by 25%; cheaper commercial versions can run from 50% to over 90%, which gives them a light, thin, fast-melting texture that isn't very flavorful (those bites are a quarter to a half air!). Gelato is churned at a much slower speed, which introduces less air into the base—think whipping cream by hand instead of with a stand mixer. That's why it tastes more dense than ice cream—it is." (http://sweets.seriouseats.com/2012/07/whats-the-difference-between-gelato-and-ice-cream.html )