Here are five great reasons to eat Gelato: 1. Gelato is low fat. The primary ingredient in gelato is milk, as oppose to cream used for making ice cream. 2. Gelato has only half the calories of ice cream. That makes a huge difference in body shaping! 3. No artificial flavoring or ingredients. A basic gelato recipe contains whole milk, cream, egg yolks and sugar. Only fresh fruits, nuts or chocolate are added for flavor. 4. Gluten-free. For wheat and gluten intolerance, your best option is Gelato. Even diabetics can consume Gelato in moderate amounts. This is because the sugars used are largely in the form of saccharose which does not raise the glycemic levels too much. 5. More protein, better shape. Gelato contains relatively high levels of protein, vitamin B, calcium and phosphorus. These are necessary for good health and body.

This recipe is quite easy. Just pour the milk into a saucepan and heat gently. Stir in the sugar until dissolve, and then constantly stir in Gelamisto Premix until the mixture coats the back of a wooden spoon. Remove the heat and set aside until cold (or dip the pan into cold water to stop the cooking process. Slowly add Gelamisto Rose Petals Dew and mix well. Pour the mixture into the container of gelato machine, transfer it back in the gelato machine, and the set it for 1 (one) hour. Take out the semi ready gelato and refreeze for 2 hours The romantic gelato is ready to serve. Do You Know? Rose petal and rose hip has been trusted for hundred years to cure stomach problem and control cancer growth? The benetifs come from the antioxidant properties of rose petal and rose hip.

Sorbetto is quite easy to create. Just pour water into a bowl. Stir in the sugar until dissolve, and then constantly stir in Gelamisto Premix until the mixture coats the back of a wooden spoon. Prepare the strawberry in a blender and make puree.

Slowly add the strawberry puree into the sugary mixture, and then pour it into gelato machine. Set the machine for 1 (one) hour and then take out the semi ready sorbetto. Refreeze for another 2 hours.

There goes your fresh strawberry sorbetto..

Do you know?

Those pretty little berries do more than just please your palates: they supress acne, reduce under-eye puffiness, make skin smoother, whiten teeth, and much more!

In Europe, waffles and pancakes are associated less with home cooking and more with street food; a hot treat on a cold day out. It’s common to find street vendors selling hot, sugar dredged waffles, smothered in jam and cream. If you follow your nose, you will find the nearest creperie-the heavenly aroma of melted chocolate and spiced apples is hard to ignore.

All Gelamisto’s waffle are made using the ancient family recipes that has remained unchanged since its first inception. Gelamisto make plain and flavored waffles. There are lots of flavors for the waffles that you can choose such as cinnamon, cinnamon raisins, cappuccino and many more. Our gelato is great on its own, but place a scoop on one of our flavored waffles and… Viola!  you have entered gelato heaven.

Our waffles are made fresh daily with only the best natural ingredients available here and imported directly from Italy.

It was not until later that the treat was first recorded in Europe. It is said that the Chinese taught Arab traders how to combine syrups and snow, which translates into an early version of the sorbetto. Arab traders then showed Venetians and Romans how to make this new found frozen delicacy.

In the 4^th century B.C., Alecander the Great is said to have been fond of iced beverages. And, in 62 A.D., the Roman Emperor Nero Claudius Caesar is recorded to have sent fleets of slaves to the Apennine mountain to collect snow and ice to be flavored with nectar, fruit pulp, and honey.

The earliest recorded evidence of anything close to resembling ice cream comes from the Tang period in China (A.D. 618-907). Buffalo, cow and giat milk was heated along with grounded rice and allowed to ferment. Flour was then added for thickening and camphor, a strong smelling white substance used today in making medicine and in making plastics, was used for flavoring. King Tang of Shang had 94 icemen on his staff that took care of his duty. This is the first account of dairy being used in this frozen dessert.

But the frozen delicacy was not well known until the 16^th Century, when Catherine de Medici of Florence took her cooks and sorbetto recipes with her when she married Henry II and became Queen of France. In the 17^th Century, Charles I of England is then thought to have purchase the formula for “frozen milk” from a French chef. As they spread through the royal houses of Europe, eggs and cream also began to be added, and the frozen delicacies came to be known as “cream ices”. The development of custard around the same time was a great addition thrown into the “cream ices”.

The “cream ices” were considered a delicacy for the upper class until it could be produced by the population at large. This took developments in the freezing of foods and manufacturing to aid in its widespread fame. Previously ice cream had to be eaten within a few hours of it being made as it required too much ice to keep it frozen.

The 19^th Century brought the introduction of the ice cream machine in 1843 in both England and America, which simplified ice cream manufacturing. The successful development of flavored ices on a commercial basis is partly due to the invention of the edible cone. In New Jersey an Italian named Marchionni wrapped a piece of pasta into a cone as a vehicle for ice cream. The American claim the invention as their own. It made its first public appearance at the St. Louis World’s Fair in 1904.

3 cups water
1 cup sugar
1/2 cup fresh lemon juice
2 teaspoons grated lemon rind

It’s quite easy. Boil 3 cups water and add sugar in a medium saucepan over high heat. Stir until sugar dissolves. Cool it. Process sugar syrup, lemon and grated lemon rind, in batches, in a blender or food processor until smooth. Cover and chill for 2 hours.

Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer’s instructions.

1 cup whole milk

30 grams sugar

8 grams corn starch

100 grams banana

a bit cinamon

Take 50 grams of the milk and combine with the cornstarch. Take the remaining milk and add the sugar, heat on the stove till boiling, add the slurry milk-cornstarch combination, simmer for 3 minutes, constantly stirring.Chill, then add in the bananas. It needs a little bit more patience and effort while stirring to make it a perfect. If you want even simpler and nice gelato, you can order our Gelamisto Premium Mix and i will share better recipes.

Ice cream (with egg yolks, as is basically the new standard in home and commercial recipes) legally has a minimum of 10 percent fat, while gelato is made with a greater proportion of whole milk to cream, so it contains more like five to seven percent fat. Additionally, it usuall uses fewer or no egg yolks at all, another source of fat in custard-based ice creams. Gelato is usually 95% fat free versus 14-20% for ice cream.

Gelato is churned at a slower speed than ice cream, so it’s denser because not as much air is whipped into the mixture. The most high-end ice creams have an overrun of 25% or so, which means they’ve increased in volume by 25%. All these differences give gelato a more dense and milky texture that’s less creamy than ice cream. Some say that gelato has a more intense flavor than ice cream, since it has less of the tongue-coating cold fat that gets in the way of tasting things.

Which one is your choice? Gelato or Ice Cream?