Why does Gelato Fresco taste so good with reduced butterfat?
The North American style of making ice cream relies on butterfat to make a rich product. Hence, super premium products like Haagen Dazs and Ben or Jerry’s are always looked at as the ultimate decadence because of their high fat content. In contrast, the traditional Italian method of making a rich product is not to add so much butterfat; but to incorporate large quantities of the natural flavour ingredient so that the product comes out creamy and intense with little or no butterfat. A very good example of this would be our Devil’s Chocolate – and as Marrion Kane, the food critic for the Toronto Star says… ” Their Devil’s Chocolate which harbors a mere 3.2 percent butterfat and gets its intense chocolate hit from Dutch Cocoa, is one of the best ices I’ve ever tasted, bar none…
The North American style of making ice cream relies on butterfat to make a rich product. Hence, super premium products like Haagen Dazs and Ben or Jerry’s are always looked at as the ultimate decadence because of their high fat content. In contrast, the traditional Italian method of making a rich product is not to add so much butterfat; but to incorporate large quantities of the natural flavour ingredient so that the product comes out creamy and intense with little or no butterfat. A very good example of this would be our Devil’s Chocolate – and as Marrion Kane, the food critic for the Toronto Star says…
