Gelato is an Italian word meaning ice cream. The plural for gelato is gelati. In Canada there are strict federal regulations that outline what may be called ice cream. The critical regulation is that ice cream must contain at least 10% fat. At Piccolo Grande® our gelato has a maximum of 6% fat so by law we cannot call it ice cream. The beauty of our gelato is that it has the same rich, creamy texture, as premium or super premium ice cream with up to two thirds less the fat. This means you can eat three times as much before you feel full! We also have very low over-run (the amount of air in the product). That’s why one of our half litres cost as much as two litres of domestic generic style ice cream that you buy at your super market. Gelato Recipe
This recipe is for one litre of liquid product. If your machine takes more or less volume simple multiply or divide to get the correct volumes for your application. Wet ingredients are in millilitres and dry ingredients are in grams.

390 Water
350 Milk (3.25%)
090 Cream (35%)
150 Sugar
020 Corn Syrup
010 Egg Yolk

This recipe will give you a final product with 4.28% fat content. If you want less use lower fat milk or adjust your water to milk ratio. If you want more fat adjust your water to cream or milk to cream ratio. As I learned in Italy, “Ice cream is your fantasy”.

The egg yolk acts to keep the water and fat together. If you are allergic to eggs you can eliminate them from the recipe but your finished product will not last too long in the freezer without separating. (It probably won’t last long in the refrigerator anyway because you’ll eat it too fast!)

Mix all the ingredients together in a suitably sized pot. Make sure the egg yolk is well beaten first. Heat slowly to 80 degrees Celsius while stirring. It is very important not to boil the mixture or the egg will curdle. As soon as the mixture reaches 80 degrees remove from heat and cool.

Follow your instructions for your home ice cream maker and enjoy. For flavouing check out our Flavour Hints link.

Sherbet Recipe
This recipe is for one litre of liquid product. If your machine takes more or less volume simple multiply or divide to get the correct volumes for your application. Wet ingedients are in millilitres and dry ingredients are in grams.

410 Water
190 Sugar
300 Fruit Juice
100 Milk (3.25%)

Mix all the ingredients together in a suitably sized container until the sugar is disolved.

Follow your instructions for your home ice cream maker and enjoy. For flavouing check out our Flavour Hints link.

Sorbet Recipe
This recipe is for one litre of liquid product. If your machine takes more or less volume simple multiply or divide to get the correct volumes for your application. Wet ingredients are in millilitres and dry ingredients are in grams.

440 Water
220 Sugar
340 Fruit Juice

Mix all the ingredients together in a suitably sized container until the sugar is disolved.