• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Nougat

Gelato machine vs. ice cream machine

13 posts in this topic

Does anyone know what the difference between a batch gelato machine and batch ice cream machine?


Edited by Nougat (log)

Share this post


Link to post
Share on other sites

. . . .  I didn't realize the difference was in the machine vs. the recipe.

There isn't. The extent of the difference between Italian and traditional US ice creams is roughly that between Philadelphia and traditional US ice creams, and not every place that makes ice cream in Italy uses the identical base ingredients or churning times/temperatures (not to mention, in Italy, every bloody thing from Vivoli's best creations to the Algidas you can get in the freeze case of any convenience store are called 'gelato').

 

I'd just get an ice cream maker that offers a decent range of time and temperature settings, and find a good base recipe.

1 person likes this

Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

Share this post


Link to post
Share on other sites

Gelato means something different in every Italian region, and probably to every Italian pastry chef. The one thing gelatos typically have in common is low overrun. So any machine sold as a gelato machine is going to be capable of spinning low overrun ice cream. Likewise, any machine that can be set for low overrun can be used to make a traditional gelato.

 

Since I like ice creams that are low on overrun, the distinction between the two doesn't mean much to me. My Kitchen Aid attachment tends toward low overrun, so I could call my stuff gelato if I wanted.

 

In the commercial world, the Italian Carpigiani machines are top of the heap. These things can be set to whatever overrun and whatever drawing temperature you want, and then get there automatically. A pastry chef I worked with said his spinning times were something like 6 minutes.

Share this post


Link to post
Share on other sites

Gelato means something different in every Italian region, and probably to every Italian pastry chef. The one thing gelatos typically have in common is low overrun. So any machine sold as a gelato machine is going to be capable of spinning low overrun ice cream. Likewise, any machine that can be set for low overrun can be used to make a traditional gelato.

 

Since I like ice creams that are low on overrun, the distinction between the two doesn't mean much to me. My Kitchen Aid attachment tends toward low overrun, so I could call my stuff gelato if I wanted.

 

In the commercial world, the Italian Carpigiani machines are top of the heap. These things can be set to whatever overrun and whatever drawing temperature you want, and then get there automatically. A pastry chef I worked with said his spinning times were something like 6 minutes.My work has a Carpigiani machine to produce gelato (and a lot of it) for other properties and a Pacojet for the onsite restaurant.  I need to send the Pacojet for service and I wanted to what difference the Carpigiani that will make.  I've yet to source a manual and no one else here seems to know the full potential of the Carpigiani machine. 

Thanks for your responses!  My work has a Carpigiani machine to produce gelato (and a lot of it) for other properties and a Pacojet for the onsite restaurant.  I need to send the Pacojet for service.  I've yet to locate a manual for the Carpigiani machine.  I'm new here and the gelato has been made under one setting that never changes.  Do all Carpigiani machines have adjustable overrun?

Share this post


Link to post
Share on other sites

Thanks @HungryChris.  It's the right manual.

Share this post


Link to post
Share on other sites

Do all Carpigiani machines have adjustable overrun?

I don't know ... it's just a feature mentioned to me by a pastry chef. I just looked around on their site and they sell way more products than I expected. Details about specific features aren't so easy to find.

Share this post


Link to post
Share on other sites

Gelato means something different in every Italian region, and probably to every Italian pastry chef. The one thing gelatos typically have in common is low overrun. So any machine sold as a gelato machine is going to be capable of spinning low overrun ice cream. Likewise, any machine that can be set for low overrun can be used to make a traditional gelato.

 

 

Uhm, this is not correct, Mjx wrote it right. Here in Italy the word "gelato" is simply a general definition for all that kind of preparations (water based, dairy + egg, only dairy, artisanal or industrial... everything). Most professionals look for medium/high overrun, not for low (if we are speaking about traditional gelato in Italy).

 

 

 

Teo


My pastry blog (in Italian language): http://www.teonzo.com/

Share this post


Link to post
Share on other sites

Uhm, this is not correct, Mjx wrote it right. Here in Italy the word "gelato" is simply a general definition for all that kind of preparations (water based, dairy + egg, only dairy, artisanal or industrial... everything). Most professionals look for medium/high overrun, not for low (if we are speaking about traditional gelato in Italy).

 

 

 

Teo

I don't doubt that you are right, since nothing is standardized anywhere in Italy, and gelato is such a generic term. That being said, I've never encountered high overrun gelato, at least from gelaterias in Italy. And in the U.S., every gelateria and Italian pastry chef I've encountered makes very low overrun product. The other qualities that people debate endlessly (can it have cream? eggs? corn starch? lots of fat? little fat? etc.) seem completely variable.

 

Which is just to say that if "gelato" means anything at all, it's most likely to mean ice cream without much air. And there's plenty of ice cream without much air that doesn't get called gelato ...

 

Edited to add: Carpigiani makes different machines designated for ice cream and gelato (and some for both). There isn't much helpful info on their site, so I wrote an email asking for clarification. I'll post the answer here.


Edited by paulraphael (log)

Share this post


Link to post
Share on other sites

The Carpigiani I have is model LB 502 G (I'm guessing "G" for "Gelato").   The manual does not differentiate between ice cream and gelato.  It only uses the term "ice cream." The machine doesn't have adjustable overrun but adjustable "Consistency" on a 1-10 "Hard-O-Tronic" scale, with 10 being the hardest.  There is no mention of overrun in the manual.  It does say "High butter fat ice cream may require a higher consistency, while ice cream with low fat content (such as shebert) requires a lower consistency setting." After reading the manual I decided to test out a trustworthy recipe of standard vanilla ice cream.  I set the consistency on 8.  The ice cream came out smooth, creamy, and dense at first.  As I continue to dispense the ice cream became rough looking and had a broken cream texture.  Maybe I should've gone with a lower consistency?

Share this post


Link to post
Share on other sites

Maybe, or use less fat. Sounds like it was just starting to break and turn to butter. Those machines do spin very quickly, I used one in CA that spun 3 quarts in 7 minutes. You have to be vigilant.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By ltjazz
      Hey all,
       
      I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
       
      I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
       
      Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
    • By Lam
      So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 


    • By Mette
      I've searched high and low for a recipe for lemon mousse, firm enough to make little 'eggs' to go on a dessert plate. Ideally, it should not be based on lemon curd or lemon cream, but just plain old lemons.
      Also, please throw me the best chocolate mousse recipe EVER - I'm in a mousse phase....
      Thanks in advance.
    • By B Edulis
      Once again, I tried to recreate my mother's shortbread cookies, using her recipe, and they didn't turn out. They were so crumbly they fell apart when you picked them up. I'm very attached to this particular recipe -- she told me that she got it from the first boy who ever kissed her, whose Scottish mother was renowned for them. That's one way to get a recipe!) She made them at all holidays. Here the recipe:
      1 cup of butter
      1/2 cup of sugar
      2 cups of flour
      pinch salt
      I've been creaming the butter and suger and adding the flour, chilling it and rolling it out and baking them at about 300 degrees. They spread more than hers did and they're just way crumbly. The taste is good, though.
      I wish I could as her for advice, but she's no longer with us -- can anyone help me?
    • By maui420
      last night was my first attempt at a blueberry coffecake. it came out awesome but i felt that the topping part could be better. basicall, from the top of my head, it was 1 cup of brown sugar, 2/3 c flour, 1/2 cup of small diced up butter, and some cinnamon.
      the topping came out ok but seemed a little "grainy" like sandy and didnt have that crumbly bubbly style top.
      suggestions? thanks. will post pics next time.
  • Recently Browsing   0 members

    No registered users viewing this page.