Gelato is the Italian word for ice cream. It starts out with a similar custard base as ice cream but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). The gelato is churned carefully, at a much slower rate, to incorporate less air thus leaving the gelato denser than ice cream. So lets explore Domani Gelato.
The process of making gelato has evolved over thousands of years. In the beginning, gelato was made with a few simple ingredients. Egg yolks were used as the main stabilizer and were added to the other raw ingredients such as sugar and milk (sometimes water for sorbetto), heated in a large pan/bowl and then chilled.
Flavourful ingredients (fresh fruit, nuts, chocolate, etc.) are then added and the gelato was batched. Batching gelato is also known as the process in which the gelato is frozen and the air is incorporated into it to give it its nice, dense, smooth texture.
The Gelato from Domani Gelato is served at a slightly warmer temperature than ice cream, so its texture stays silkier and softer. In addition, gelato has a lower percentage of fat than ice cream, the main ingredient really shines through
Domani Gelato provided a large assortment of gelatos came in a Styrofoam box filled with dry ice. I looked inside and lo and behold, 10 different flavours of gelato and of course some sundae styles also.
Domani Gelato Chocomint: Subtle minty-ness with chocolate chip flakes sporadically dispersed throughout. This minto-crazy awesome cool smooth flavour was definitely a hit for me. I love mint-chocolate and this is one of my favourite ice-cream choices.
Domani Gelato Cookies and Cream: Creamy, light sweetness, full-flavored and delicious
Domani Gelato Mango: Like having a super cold fresh mango… sweet and fresh and frothy.
Domani Gelato Tomato: Well Tomato is actually considered a fruit so why not make gelato out of it? SO I tried this and a definite NO WAY for me on this flavour. It was like eating a very sweet tomato. Not my top 1000 pick of flavours.
Domani Gelato Hazelnut: Mild hazelnut flavour – smooth and super creamy. Hints of hazelnut was noticeable in the smooth silky gelato flavor.
Domani Gelato Basil: Interesting flavour choice and the perfect place to have it with the king of fresh basil right here in Thailand! I tried this and it was like eating sugared basil. Many people many enjoy this however, this was not my cuppa tea!
Domani Gelato Tiramasu: delicious, silly smooth with all the right aroma and taste. Definitely a flavour to revisit time and time again.
Domani Gelato Yogurt Strawberry: This reminded me of a Dairy Queen Strawberry Sundae only 1000% more creamy, real and smooth. Loved the Black Cherry on top!
Domani Gelato Zuppa Inglese: This gelato is an Italian dessert layering custard and sponge cake, perhaps derived from a trifle. You definitely want to try this!
Domani Gelato Cassata: Smooth Vanilla Gelato on top of Chocolate Gelato sprinkled with candied fruit all over
Gelato is lower in fat because it contains less cream and more milk, and is churned slower resulting in less air and a richer flavour. Gelato is made with milk, cream, various sugars, and ingredients such as fresh fruit and nut purees.
Although I love both of them, my mood sometimes dictates what I prefer. If it’s a really hot day, I would rather have ice cream since it won’t melt as quickly and I don’t have to quickly eat it. If I just want a little bit of dessert, though, I choose gelato since it has a more intense, satisfying flavor that I can savor.
Do you prefer ice cream or gelato?
With Love,
Fauzia
