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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, May 25, 2010


Frozen desserts are a family favourite whether they be homemade or store bought.  An ice cold treat just tastes so good on a hot summer day!  I can  still remember running down to the Tasty Freeze with my quarter held tightly in my hand to get a frozen yogurt cone.  Over the years there has been a variety of homemade ice creams, homemade popscicles, sherberts and freezer pies along with store bought versions.  We recently discovered another frozen treat, gelato.

I first heard about gelato on the food channel.  Gelato is Italy's version of ice cream so most of the ingredients found in ice cream will be found in gelato.  However, gelato has a considerably lower butterfat content of about 4-8% versus 14% for ice cream and a lower sugar content.   This results in gelato having less than half the calories of ice cream.  The Dorgel gelato vanilla (pictured) has 90 calories per half cup verses 230 calories Ben & Jerry's vanilla bean icecream.  The sugar content is balanced with the water content in gelato, acting as an anti-freeze to prevent the gelato from freezing solid.  The mixture used for gelato is made using a hot process, which includes pasteurization.  The mixture is then aged for several hours after pasteurization is complete then the gelato is frozen very quickly in individual small batches in a batch freezer that incorporates air or overage into the mix as it freezes.

gelato with berries
As a result of the pasteurization and aging process the ice crystals in gelato are quite small giving a smooth, creamy texture.  Gelato has an overage of20% to 35% so is denser than ice cream with an
overage up to 50%.  It also has a more intense flavour than icecream. 

I served the gelato with mixed fresh berries in a light vanilla syrup made by sprinkling vanilla sugar over the fresh berries and letting them sit in the fridge for an hour.  This really was a lovely dessert with the berries providing a nice contrast to the rich, creamy gelato.

4 food lovers commented:

Wanda said...

Hi There...This Gelato sounds delicious. I've never attempted to make it.
Thanks for stopping by my blog. Chilly is doing pretty good. He still doesn't have any feeling in his hands but it won't be 6 months after his surgery until July. We hope by that time the feeling will return.
Take care....

Garden Gnome said...

Hi Wanda :) I'm so glad to hear Chilly is doing good. That has to be scary with no feeling in his hands though. Hopefully the feeling comes back quickly. Sending healing thoughts and prayers his way.

Take care,

Edward said...

I like cooking but the problem is that this pastime is very expensive. I am into saving so maybe I will just do it when I will earn lots of money in my blogging.

Garden Gnome said...

Hi Edward and thanks for visiting. Cooking is the number one method for saving on food costs especially if you use whole ingredients. If you follow this blog you will see home cooking is highly stressed.

Good luck with your blogging endeavors.