Self made or artisan gelato is a food product obtained from a mix of ingredients transformed into a creamy paste at the consumption temperature by rapid freezing and simultaneous stirring so a moderate quantity of air is incorporated. Milk-based gelato is usually distinguished from fruit, sugar and water-based gelato known as sorbetto.
Self made or artisan gelato is preferably prepared fresh every day, with healthy, quality-approved ingredients in compliance with strict hygiene standards.
Certain fundamental primary ingredients are used, such as: milk and dairy products, cream, fats, eggs or egg-products, sugar, fruit (in general) or fruit products, water, usually today emulsifiers, stabilizers, etc. to which characterizing secondary ingredients (flavors) are added to complete the mixture, such as: fruit (the particular) or it’s fruit-products, semi-finished ingredients, pastes, cocoa, chocolate, dried fruit, etc.
During preparation, gelato mixtures are elaborated and balanced using an analytical method in one's own laboratory or kitchen with usually a “hot” process (pasteurization) for milk-based gelato and a “cold” process for sorbetto (apart from the sugar which is hot melted). Once blended, the mixtures are churned and frozen in an uncontinuous batch freezer until they reach the required creamy consistency of gelato or sorbetto and are ready to be consumed, transported or conserved at a suitable temperature.