subject: The history of gelato freezers [print this page] The history of gelato freezers The history of gelato freezers
The history of gelato freezers dates back to frozen desserts served in ancient Rome and Egypt made from ice and snow brought down from mountain tops and preserved below ground. More recently gelato appeared during banquets at the Medici court in Florence. In fact the Florentine cook Bernardo Buontalenti is said to have invented modern commercial ice maker in 1565, as he presented his recipe and his innovative refrigerating techniques to Catherina de' Medici. She in turn brought the novelty to France, where in 1686 the Sicilian fisherman Francesco Procopius die Catelli perfected the first gelato machines. The popularity of gelato among larger shares of the population however only increased in the 1920's-1930's as in the northern Italian city of Varese, where the first mobile gelato cart was developed.
Gelato freezers is typically flavored with fresh fruit purees, cocoa and/or nut pastes. If other ingredients such as chocolate flakes, nuts, small confections, cookies, or biscuits are added, they are added after the gelato is frozen. Home ice cream makers made with fresh fruit, sugar, and water and without dairy ingredients is known as sorbet to (a form of sorbet).A misconception is possible that the word "gelato" could be related to "gelatin" and that the latter might be an ingredient. In Italian, "gelato" literally and only means "frozen". Traditional gelato recipes do not call for gelatin and the bulk of modern gelato is made mainly with milk, cream, sugar, sometimes eggs, and a flavoring, barring some novel concoction or experiment by a particular gelateria or chef.
There are three types of electric gelato freezers machines. Each has an electric motor which drives either the bowl or the paddle to stir the mixture. The major difference between the three is in how the cooling is performed.
Counter-top machines use a double-walled bowl which contains between the two walls a solution that freezes below the freezing point of water.
