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Our gelato

Posted in Dolcino story

pistachio DSo, what’s gelato?

The ice cream you might be used to is not exactly what we make and serve at Dolcino.

Ice cream is a frozen dessert made of milk, cream, sugar, and often egg yolk. The ingredients are first cooked together into a rich custard which is cooled and churned at high speed to incorporate air and increase its volume. It’s then served at a cold temperature in order to hold the ingredients together.

What we make at Dolcino is gelato.

Gelato is the Italian word for ice cream. To make gelato, we use a higher proportion of milk and a lower proportion of cream and no eggs at all. It is churned at a slower rate, incorporating less air and leaving the gelato dense and creamy. There’s a lot less air in gelato than in ice cream, not to mention a lower percentage of fat, something which makes the base ingredients easier to taste.

It needs to be served at a slightly warmer temperature than ice cream, so its texture stays creamy and soft.

At Dolcino we make a wide range of dairy based gelato and non-dairy sorbets, something to suit every palette. Because we make the gelato on site, if you don’t see a flavour you like, please suggest it and we’ll consider making it on our next production round.

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