Celebrate National Dairy Month (in June) with a few scoops.
A frozen treat making waves from Italy, gelato offers a creamy, slightly warmer texture than American ice cream. Fortunately for us, area makers have mastered the art of Italian ice cream with flair, incorporating delicious ingredients.
According to Debbie Spieker-Martin, owner/operator and gelato chef at Bibo Freddo Gelato in Reno, three elements differentiate the frozen goodness from traditional ice cream.
“American ice cream has pretty high fat content,” she explains. “Our gelato starts with about 8 percent fat, and it’s kept at a warmer temperature so it is more like the temperature of soft serve. It’s denser because there is less air as compared to other ice cream options. When you get the mouthfeel, it’s very velvety and luxurious.”
Flavors Galore
Vanilla. Chocolate. Berry. Mango. Pistachio. Cookies and cream. Rocky road. Romeo and Juliet. From traditional profiles to savory, salty, even alcohol-infused, gelato makers have seemingly endless flavor possibilities.
Kayline Johnson, executive pastry chef at Atlantis Casino Resort Spa in Reno, enjoys featuring seasonal ingredients in the lineup of 18 varieties served at Gourmet Grind next to the casino’s Manhattan Deli. She recommends starting with a plain gelato base and adding elements from there.
“[To make your own] at home, you need a small ice cream machine,” Johnson explains. “Usually, you don’t churn it as long as you would American ice cream. But you can experiment with it, too. You can churn it longer if you like that consistency, or not as long.
“I always recommend people make the gelato and let it freeze overnight,” she continues. “Be sure to take it out of the freezer and leave it out for a little bit so it’s not quite as cold; you get a better flavor that way.”
As far as toppings go, Spieker-Martin sticks with some of the basics, such as chopped nuts, chocolate chips, and sprinkles.
For coffee lovers, she offers a great Italian-style option at Bibo.
“We have the best topping,” she says, “our house-roasted espresso poured over the gelato of your choice for a delicious affogato.”
Grab a spoon and enjoy the creamy goodness.
A fan of all frosty desserts, Heidi Bethel likes to combine a few flavors to share with her two boys on special outings. When she’s feeling tired, she absolutely opts for her own bowl of affogato. Yum!
Plain Gelato
(courtesy of Kayline Johnson, executive pastry chef, Atlantis Casino Resort Spa in Reno. Serves 4)
2 cups milk
1 cup heavy cream
4 egg yolks
½ cup sugar
Heat milk and cream on stove over medium heat. Meanwhile, whip egg yolks and sugar with hand mixer on maximum speed until frothy. Add egg-sugar mixture to milk and cream, then continue cooking over medium heat until it thickens. Pour through fine-mesh strainer into bowl. Mix in any flavors you like, cover, and chill overnight. Churn in ice cream maker until it reaches desired consistency.
