MEHEN Italian Ice Cream Machines Blog

Think pistachio, think apricot. How about hazelnut, dark chocolate or raspberry? If you are blessed with having a real gelato shop in town, take advantage on those warm spring or blistering hot summer days by paying it a visit. After the amazing pure taste and whipped texture of gelato, it’s hard to go back to regular ice cream again. Allowed to choose two flavors in one cup? Here are some tasty combinations. But you can’t go wrong because gelato is the real thing.

Instructions
1.Mix bitter and sweet. Tart passionfruit, apricot, mango or raspberry plus dark chocolate or even regular chocolate makes an irresistible twosome.

2. Go for the tangiest plus another fruit, chocolate or nuts. Tangy lemon (it’s white in gelato territory) seems to complement just about any other flavor–tart, sweet or nutty. Some swear by it with dark chocolate.

3.Couple nuts with chocolate. Hazelnut or pistachio nudges raspberry chocolate or even cookies and cream for a classic team.

4.Try chocolate gelato combined with mint chip, a favorite on hot days.

5.Mingle berry (blackberry, raspberry, strawberry) with any chocolate or nut gelato. And so the fantastic gelato tasting experiment continues.

from eHow.com http://www.ehow.com/how_2293961_choose-gelato-flavor-combinations.html#ixzz0yjkrJ8oJ

If you have read How Food Preservation Works, then you know that the purpose of a refrigerator is to slow down the growth of bacteria. The purpose of a freezer is to stop bacteria completely by freezing them solid. We would freeze everything if we could, but some foods change dramatically when you freeze them — lettuce, strawberries, milk and eggs are just a few of the foods that don’t freeze well. It would also be inconvenient to thaw liquids every time you wanted to drink something.
Therefore, you want your refrigerator to be cold, but not so cold that it freezes things. The preferred temperature is somewhere between 35 and 38 degrees F (1.7 to 3.3 degrees C). Anything higher and foods will spoil too quickly (it also presents food poisoning problems, as described in several of the links below). Anything lower and freezing becomes a problem.
From http://tlc.howstuffworks.com/

Resently, I have a couple of customers from Philiphines came to visit.

It was so great to share stories , opinions and experience with them.

But I was really touched by the story of Mr Eric, the Managing Director of PIPO’s gelato in Cebu.

He is fifty years old and he is very positive with energy. He has a lot of businesses and the gelato business is from his father.

He said he would enlarge this business and make it better as it is his father’s business and it is good.

He has four kids and his wife has passed away about 4 years.He felt that his wife still exit. After that , he became one of the Christians. He started his new life. And keep in mind “forgive and love to everyone “. It makes him happy because he beleive in something. He said it would be a different life if we could have a religion.

I know in China the education and society do not pay much in the religions. And more of us have no religion.

Eric suggest me to be one of them. If life will be a different way and more happy, why not?

Everyone is the artist of himself, like gelato, with different color and flavors.

When we talk abou the recipe for ice cream , we always mention the measure “cup” ?

So how much litres / cup?

Here with the answer:

Liters per cup
1 cup [US] = 0.237 liter

1 cup [metric] = 0.25 liter

Answer
0.2368 liters in one cup (fluid)

(29.6 mL per fluid ounce)
(1000 mL per liter)
(1 cup is 8 fluid ounces)

(8 oz X 29.6 mL) / 1000 mL = 0.2368 liters

Gelato is not only an Italian ice cream but an art form. From the classic waves that are created right out of the machine, to spatulart, and an array of toppings and garnishes, and plated desserts, the aesthetic gelato creates is just as important to gelato makers as the overall taste.
Gelato should always be consumed and never wasted, it is important to understand the artisanal gelato experience!

Gelato Waves

Gelato waves are the classic way gelato is presented in a pan. The waves are created during the extraction from the batch freezer. The gelato maker takes a gelato spatula (note: gelato is traditionally served with a spatula and not a scooper) and carefully collects the product as it leaves the machine and places in the pan. The technique is to collect the gelato so that it is almost in the form a tear shape and drop it into the pan, and this has to be done so each wave contains an equal amount of product. Once the base of the pan is filled, the gelato maker then stacks the gelato waves among the base waves. Once completed, a beautiful cascade of gelato waves fill the pan awaiting to be dived into and devoured.

Spatulart
Decorating techniques of gelato are endless with the many varieties of spatulart. More like a sculpting tool then a spatula, spatulart is a flat handheld tool that shapes gelato into various patterns that include shapes, rows, grooves and so much more. Gelato makers use certain designs for certain flavors and toppings to really highlight the stunning colors and properties of each gelato. Below are some great images of gelato sculpted with spatulart.

Toppings & Garnishes
While gelato waves and spatulart focuses on sculpting and designing the actual gelato, toppings and garnishes can be added to take artisanal gelato to the next level.
• Arabeschi®: Arabeschi®, a filler and topping for gelato, can be added to create texture throughout the gelato and also add color as well as taste. Arabeschi® is worked in using a standard gelato spatula, or it can be distributed on top either by splattering or drizzling.
• Toppings: While toppings can also add color and flavor, they are also a great tool for creating specific designs. Toppings can be drizzled or carefully applied to leave lines, swirls, patterns and more on gelato. Toppings range from vibrant colors consistent with fruit flavors, to decadent favors such as chocolate and caramel.
• Garnishes:

The finishing touches of artisanal gelato lie within the garnish. The garnish can be used to describe the flavor of the gelato if it cannot easily be distinguished, or it can be used to dress up an already beautifully sculpted gelato. Fruit-flavored gelato looks best when garnish with fresh fruit, however depending on the fruit, gelato makers often carve the fruit into fun shapes, cuts, flowers, etc. to add to the display. Other gelato flavors are also usually garnished with items that match the flavor profile as well, these include coffee beans, chocolate, pastries and cookies, and cinnamon sticks.

Today a customer from Philippines came to visit facotry and inspect our machines.
That’s why I foud some topic about ice cream in Philippines.

By: just-food.com | 7 April 2010
As Nestle announces more investment in its ice cream business in the Philippines, just-food and Euromonitor outlines the top ten facts on the country’s ice cream sector.
1. The market is dominated by two large players, with Nestle accounting for 42.5% of sales in 2008 and Unilever arm Selecta Wall’s having a share of 40%.
2. The Nestle brand is the largest ice cream brand in the Philippines, accounting for 37.2% of 2008 sales. The Selecta brand enjoyed 36.2% of sales in 2008.
3. Ice cream sales in the Philippines were expected to grow by 2.8% in 2009 to PHP8.75bn (US$195.4m). Volumes were forecast to inch up 0.7% to 64m litres.

4. According to Euromonitor, the medium term remains “unexciting” for ice cream in the Philippines; the volume CAGR is projected at just 1% between 2009 and 2014.
5. The “minimal growth” will mainly come from the expansion of smaller lower-priced brands like Creamline Dairy Corp. and others in impulse ice cream. On the other hand, major manufacturers such as Nestlé and Selecta Wall’s will see more growth in bulk ice cream.
6. Bulk ice cream will remain the “brightest spot” in ice cream with a volume CAGR of 1.3% over the forecast period. This growth in volume will contribute to the continuous contraction of other take-home ice cream, namely ice cream desserts.
7. Products geared towards lower- and middle-income consumers have enjoyed recent success. Nestlé embarked on the introduction of Nestlé Sorbetes which banks on the penchant of Filipinos for unbranded home made sorbetes. This brand competes through its lower-pricing strategy of Ps100 per 1.6 litres. Meanwhile, responding to warm acceptance from buyers, Selecta Wall’ maintained the price of its Selecta 3-in-1 at PHP95 but increased volume by 33%.

8. Consumption of ice cream in the Philippines was concentrated within the Greater Manila area between 2004 and 2008, with 60% of total volume purchased there. Euromonitor believes there is an “opportunity” for manufacturers to penetrate key cities where the level of consumer income is on a par with Metro Manila.
9. The proliferation of smaller companies offering lower-priced branded products in the market has been snatching sales from major brands especially in impulse ice cream.
10. Chocolate remains the undisputed favourite of Filipinos making it the number one flavour launched and developed by manufacturers.

How To: No trip to Italy is complete without savoring a little gelato, but all gelato is not created equal. Valerie Ng reveals how to find the best and avoid the mediocre. (Hint: don’t let bright colors fool you.)

07.21.06 | 6:41 AM ET

The situation: You’ve just arrived in Italy and have already checked out a couple of piazzas, but thanks to the summer heat, you’re in dire need of a cool down. Wisely, you decide to head for a gelateria. But with so many shops around, which one should you pick? And what to order? Chill. You need a gelato primer.

Gelato basics: In Italy, gelato is enjoyed by everyone, from pure-blooded Italians and Italophiles to wide-eyed tourists. “Eating gelato in Italy, holding your two scoops while strolling along, is one way to have an authentic Italian moment,” says Michael McGarry, author of several ice cream guides, including Gelato: Finding Italy’s Best Gelaterias. “It’s something that everyone can afford.”

Although the direct Italian-to-English translation for gelato is ice cream, there are enough differences between the two to set gelato apart. Ice cream is made from fresh cream, resulting in a butterfat content of between 10 and 30 percent. Gelato, on the other hand, is typically made with milk, water or soy as a base, and it has a fat content of between 1 and 10 percent. Gelato is not only healthier, but its flavor is easier to taste. The cream in ice cream saturates one’s taste buds; thus, its richness and sweetness prevail. Gelato’s less fatty base provides a more subtle background that allows its flavors to shine.

Where to go: Long lines are often a good sign of a high-quality gelateria. Don’t let them turn you off. Also, make sure that you line up with Italians, and not with too many tourists. “(Italians) usually don’t like to deal with crowds of tourists,” says McGarry. “But they will put up with them for good gelato.” Look around for a “fatta in casa” sign. That means that the gelato was made in-house. Only shops that produce their gelato onsite can hang these signs legally. Shops without these signs most likely purchased their gelato from elsewhere and are best avoided. If you think you’ve found a good place, make sure its gelato is stored in metal containers, rather than plastic ones—another sign of mass production.

Gelato aesthetics: Check out the color of the gelato. Good gelato is usually of muted, natural and often uglier coloring. If it is too bright, it was probably made from a mix with artificial flavoring and/or coloring. The easiest trick is to check the banana gelato: if it is bright yellow, move on to another gelateria. If it is a grayish hue, it was likely made with real bananas—a good sign.

How to order: Typically, you must first pay the cashier, who will hand you a receipt. When you are ready to place your order, give the receipt to the server. This is the rule at the larger gelaterias, where at peak times the server will ignore you if you do not have a receipt in hand. At small gelaterias, you may be able to order first before paying. Even if you get pushed aside by a few rude customers, don’t be discouraged. Take the extra time to look over the flavors.

Advanced technique: Usually, you can order two to three flavors per cone or cup. Don’t be afraid to branch out from strawberry or chocolate and try something new. Many gelaterias change their selections often to accommodate seasonal ingredients. Such flavors will only be available a few weeks per year and will probably be the freshest and best-tasting choices. Ask the server about the house specialty (specialità).

Gelato lingo: Although servers at popular (and tourist-frequented) gelaterias usually speak and understand some English, it is more polite and fun to order in Italian. When ordering a strawberry cone, say in your best Italian accent: “Voglio un cono di fragola.” (“I want a strawberry cone.”)

from http://www.worldhum.com

Did you know that all the ingredients you need to make gelato are probably already in your own kitchen? Gelato is made with ingredients that are all found in nature making it both a healthy and natural dessert. To better understand what makes the delicious, creamy Italian ice cream, here’s a list of the ingredients that it’s made from:

Milk
Depending on whether you want to make a cream flavor (such as chocolate or vanilla) or a fruit flavor (such as strawberry or mango), you need either water or milk. The best type of milk for the cream flavors of gelato is whole milk (3.5%), but some gelato makers use reduced-fat milk (1% or 2%), fat-free milk (skim) or even soy milk! The milk helps the gelato obtain a creamy and smooth texture, but it also increases its resistance to melting so you can take your time to enjoy it on a hot day. Milk used in gelato is a great way to not only add protein to your diet, but to get an extra serving of calcium.

Water
If you want to make a fruit flavor of gelato (also known as sorbetto), gelato makers use water. While tap water will work just fine, the quality and consistency of tap water can vary from place to place so the best sorbetto is made with filtered water. Try drinking a glass of tap water and a glass of filtered water (or bottled water) and see if you can taste a difference. If you can, that means your sorbetto will taste differently as well, depending on which one you use! Because water freezes, this ingredient helps the sorbet to keep its frozen quality. Water also helps to hydrate and disperse the other ingredients.

Sugar
Is anything sweeter than our next ingredient? Gelato makers add sugar to bring sweetness to the mix, but also to help decrease the freezing point and increase the viscosity. We learned that the water in gelato will freeze, but adding sugar to the mix will allow it to maintain a soft but not melted texture. There are many different types of sugar that can be used, each bringing a different level of sweetness. Some of the types include: sucrose (cane sugar), dextrose, lactose (natural sugar from milk), fructose (natural sugar from fruit), and invert sugars (glucose, honey and corn syrup). Invert sugars can be used similar to sweeteners, but are completely natural. The only thing sweeter than regular sugar? Invert sugar! Keep in mind it doesn’t take as much invert sugar as regular sugar to sweeten a mix.

In some cases, sugar is substituted in gelato to appeal to an audience with special dietetic needs. Splenda® Brand Sweetener is one of those substitutes, and creates an equally dynamic gelato product. Gelato makers are truly committed to being able to supply their customers with options that can fit into any diet, and as the industry continues to grow, researching new substitutes for sugar is a focus.

MSNF
Another ingredient that is used to make gelato is milk-solids-non-fat (MSNF), which consists of protein, lactose and minerals found in dairy products. A gelato maker can add skim milk powder, milk or cream to the product for the benefits of MSNF. This is another ingredient that increases the percentage of proteins and improved the texture of the gelato at the same time. Too little MSNF might make the gelato icy, while too much could make the texture grainy. Just the right amount of MSNF makes the gelato delicious!

Stabilizers and Emulsifiers
To keep that gelato in a perfect swirl on top of your cone, gelato makers often add food additives, in the forms of stabilizers and emulsifiers. These food additives preserve flavor and improve taste and appearance. Stabilizers act as thickening agents to give gelato a firmer texture. Emulsifiers allow water and oils to remain mixed together so the gelato mix is consistent from the first scoop to the last. Both of these additives come from natural substances and are used in very small amounts. When making gelato, it’s important to check all your ingredients because some semi-finished gelato bases already contain these ingredients.

Flavor
What’s your favorite gelato flavor? It would be hard to argue with the common assumption that flavor is one of the most important characteristics of gelato. Two important things to remember when talking about flavor are type and intensity. Flavors can come in the form of pastes or powders and from low to high intensity. But above all, the best type is a high-quality flavor that will be consistent. This means that every time you pick your favorite flavor, it will taste exactly like you remember it!

Fruit
Fruit is a great addition to any fruit-flavored gelato (known as sorbetto). Fruit can be added as fresh, frozen, juice or fruit puree. The natural acidity in the fruit helps to characterize the flavor and the natural sugar sweetens the mix. While fresh fruit makes for a really intense gelato, frozen or fruit puree is a great way to enjoy your favorite fruit out of season. So when you’re craving the taste of watermelon in January, stop by your local gelato store for some “remind-you-of-summer” sorbetto!

Air
Not to be overlooked, air is an important ingredient too! As gelato is being frozen, the liquid mix is whipped with air to increase the volume of the product and smooth out the texture. “Overrun” is the term typically used for the amount of air whipped into the product. Because milk-based gelato is denser than water-based sorbetto, it has more overrun. It’s important to remember that the air used to make gelato should be from a clean environment so there’s no affect on the taste of your gelato.

from :http://www.whygelato.com

One of the top 10 ice cream recipes

Ingredients:

3 egg yolks (beaten)
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar
2 cups of strawberries
1 teaspoon of vanilla essence

Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.

In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.

Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.

Transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.

Try making your own strawberry ice cream sundae

Ever tasted a strawberry? If you’re lucky enough to be able to get hold of some strawberries, I even have a recipe for homemade strawberry ice cream – the first ever published on the Internet!

Read about other recipes for homemade ice cream

Butter Pecan

If your favorite flavor is Butter Pecan, you might be characterized as the perfect worker. You are devoted, conscientious, respectful and fiscally conservative. You hold high standards for right and wrong and show integrity in all of your actions. This includes an extreme sensitivity for others’ feelings. You aren’t one to wear your heart on your sleeve; it takes a little encouragement from close friends and family to share your deepest thoughts.

Romantic Compatibility: You are most romantically compatible with those who prefer Mint Chocolate Chip.

Chocolate Chip

As a chocolate chip lover, you are competitive and accomplished; no victory is sweet without a little hard work. Although you are competent and ambitious in love and work, you are generous with your time and money, never taking your blessings for granted. Your captivating personality makes you a shining star in social situations.

Romantic Compatibility: You are most romantically compatible with those who prefer Butter Pecan or Double Chocolate Chunk

Coffee

As a coffee lover, you are lively, dramatic and flirtatious – thriving on the passion of the moment. Because you throw yourself into all that you do, you tend to be over-committed, starting new projects without finishing old ones. You tend to become bored by dull relationships and thrive on new and exciting ventures.

Romantic Compatibility: You are most compatible with those who prefer Strawberry.

Strawberry

A love for strawberry reveals a thoughtful, logical person who carefully weighs each option before making decisions. More a follower than a leader, you are content and effective working behind the scenes and out of the limelight. In relationships, you are often characterized as shy and reserved. Although you don’t fall head-over-heels in love at first sight, once you commit to a relationship, you are loyal and supportive.

Romantic Compatibility: You are most compatible with those who prefer Strawberry, Rocky Road, Mint Chocolate Chip and Vanilla.

from

http://www.icecream.com/funfacts/index.asp?b=104