Gelato

Gelato, or the plural Gelati, is Italian ice cream made from milk and sugar, combined with other flavorings. The gelato ingredients (after an optional pasteurization) are frozen while stirring to break up ice crystals as they form. Like high end ice cream, gelato generally has less than 35% air - resulting in a dense and extremely flavourful product.



Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, etc.), nuts, small confections or cookies, or biscuits. Gelato made with water and without dairy ingredients is also known as sorbetto (also known as sorbet). Traditionally, milk-based gelato originated in northern Italy, while the fruit-and-water based sorbetto came from the warmer parts of southern Italy.
Dairy gelato is made with whole cow's milk and contains 4–8% butterfat depending on the ingredients (nuts, milk, or cream increase the fat content). North American-style ice creams contain more butterfat than gelato, ranging from 10% to 18% since more cream is used. Like high-end ice cream, good quality gelato combines high quality ingredients with milk and cream, soy milk, or water. Gelato is usually made with whole milk which is 3–4% butterfat, and often cream is added to improve the texture. Unlike ice cream, gelato ingredients are not homogenized together, and the result is that the product melts faster than ice cream.
Some gelato recipes call for eggs, although with the homogenization of the Italian gelato culture and mixes and stabilisers readily available and in use, eggs are being phased out as emulsifiers.
Some people have the misconception that the word "gelato" is related to "gelatin" and that the latter is an ingredient, chasing away vegetarians and other people wishing to avoid gelatin. However, although some rogue gelaterias might use gelatin, traditional gelato recipes do not call for it and most gelato is not made with gelatin. "Gelato", as stated above, comes from the word for "freeze" or "frozen".
Gelato is served from a different freezer than American style ice cream — a forced air freezer — which is usually held at about -15°C (0–6°F). This allows the gelato to be served immediately after being extruded from the gelato machine — the "forced air" blowing around holds the product at a consistent temperature. The best gelato is made fresh daily. Much of the gelato experience lies in its semi-frozen consistency; therefore, you may serve ice cream from a gelato freezer but you may not serve gelato from an ice cream freezer; the gelato would become too frozen.
Other countries make ice creams similar to gelato. In Argentina, helado is made much the same way. In France (though usually slightly higher in fat) glace is a very similar product and, in fact, was introduced to France by Catherine de' Medici (of Florence).
Some Italian food products use gelato as a main ingredient. These include ice cream cake, semifreddos (gelato cake), spumoni, cassate, Tartufo, and fruit-filled gelato candies, elizabeth, and mignon. Gelati are often eaten in cones, or in bowls with a wafer type biscuit.

Above the fact about GELATO.. Which is available in Brunei n selling Like Hot Cakes?? That what I have heard from my frens n cuz. I want to try, taste it.. nyum..nyumm. When will it going to open their branch in Kuala Belait? Somebody ? Please bring this Ice cream back to Kay Bee.. Ha ha ha.. Sound so desperate.. nah .. May be next week I go to Bandung to grab some of it.