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Why does homemade gelato taste different from store bought?

post #1 of 9
Thread Starter 

I have made many ice cream before and it taste better than store bought, the biggest benefit is there is no preservatives. I come from an Asian country and there is laws that specify what you can add or do not add to food but my country is not strict in enforcement in my opinion, but not going to get into politics. Anyway, homemade ice cream really taste fresher and do not have the chemical feel,those you buy from supermarket. My dad bought me some gelato to eat from the store, those you eat right away and they say no colouring, natural and in my opinion similar to homemade, but many times those made in the store does not feel same as the one at home, at least texture wise, so any opinion why? Make no mistakes, ice cream and gelato i make at home taste superb, just that the texture is different and i am not sure why. Any opinion on this. Many gelato recipe on the internet are not real gelato, many fruit based gelato uses egg yolk, this shouldn't be except for maybe chocolate gelato. So what do you think that why my homemade gelato taste different from store bought ones? I made many successful ice cream using an electric  whisker to whisk the ice cream to break up the ice crystal when making gelato and  on and off take it out and whisk and put it back to the freezer, texture do taste like ice cream when finish but texture wise, abit different from the store bought gelato.

post #2 of 9

Gelato is not supposed to have any overrun. You might be seeing overrun from your home efforts, or maybe there's some overrun in the commercial gelato you're buying.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 9

I had Gelato in Italy, and it was terrible in more then one place.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 9

And I have an Italian friend who is also a pastry chef who swears what you get outside of Italy is never true gelato!

post #5 of 9

When was last time he had it there??

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 9

I think she goes back to Bologna to visit her parents every year or two. How often she eats gelato when she does, I don't know. I also don't know if she makes her own gelato and what it's like if she does. I've only eaten her pastries and panna cotta. I'll have to ask next time I see her.

 

By the way, did you happen to hear the story on NPR yesterday about people going to gelato-making "University" in Italy?

 

http://www.npr.org/blogs/thesalt/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel

post #7 of 9

Where can I buy a perfect gelato? Ive been planning to eat one. Any help? Johnny Bohan

post #8 of 9

I don't know how perfect it is as gelatos go, but Spacca Napoli at the Southeast corner of Ravenswood and Sunnyside makes a very nice chocolate gelato. I haven't tried any other flavor. Very good little Neapolitan pizzas, too. Great neighborhood place with tables outside, if you can snag one on a nice evening.

post #9 of 9
Thread Starter 

I found a good article for trouble shooting your gelato

 

http://www.mec3.com/suggestions-tips.html

 

 

How to spot a real and fake gelato

 

http://www.traveldudes.org/travel-tips/gelato-tips-spotting-real-thing-plus-what-makes-gelato-gelato/16694

 

Tips on how to make gelato

 

http://www.thekitchn.com/best-homemade-gelato-3-tips-fr-123545

 

In my honest opinion in making gelato, once u found a good gelato fruit based recipe, just use the same recipe for other fruit, just substitute with another fruit with the same amount of weight of the fruit that will be used for the gelato.

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