How do I get hold of some gelato?

Factual Questions
1

My teen-aged daughter and I were in Rome this spring, and for her high school graduation party, we’re going to serve Italian “themed” food.

I’d like to have some gelato to go along with the traditional cake. I’m in Minnesota, and the closest we’ve got around here is Culver’s frozen custard.

Is there a reasonable place to order gelato for shipping? (I’m looking for about 2 gallons.) Or anyone from Minnesota know what restaurants or chains have gelato in bulk? Are there any grocery store-type ice-cream brands that are available?

Or are there any “close” substitutes? Culver’s? Frozen yogurt? Sherbert?

Thanks for the help and suggestions!

2

I became mildly addicted to gelato during my five-week after-high-school-backpack-through-Europe thing in the '80s. Shortly after my return to the States, it seemed that gelato became trendy. There was even a gelato shop in Lancaster, CA (northern L.A. County, in the desert). I loved the zabaglione!

I’ve never made ice cream (other than turning a crank when I was a kid), but I did find this recipe for zabaglione gelato.

3

http://www.4gelato.com/
Over 400 flavors made to order. Will ship “anywhere” in the U.S. 2.5 gallon tub for $100.00

4

Oh man, that website is KILLING ME! I want gelato so bad now!

5

Has anyone tried the do-it-yourself gelato machines? I am tempted but wonder if it’s possible to reproduce the textures at home. And how can you possibly duplicate the ability to pair two unlikely flavors in one dish and discover new heights (limoncello and chocolate was one example; pistachio and strawberry another)? Anyone have a review of gelato machines?

6

Not responsive to John’s concerns, but the gelato sold in some Barnes & Noble bookstores is just like real Italian gelato.

–Cliffy

7

I received a Lello Gelato machine for my birthday last year. This unit comes with the freezer built right into the machine, so no ice or salt is necessary.

I love it! Now, the only thing I know that makes a gelato machine different from an ice cream machine is the rate of churning speed: the gelato machine churns slower. I had no way of knowing if my machine actually churned slower until I saw an episode of Emeril the other day, and his American ice cream machine did indeed churn faster than mine.

And yes, the gelato this thing turns out is absolutely wonderful. I’ve experimented with several flavors and everything tastes good. The texture of gelato is different, being creamier and softer than dense American ice cream.

8

IIRC, American ice cream is something like 50% air and gelato is something like 20% air. Makes sense that a slower speed would introduce less air into the mix.

9

Thanks for the ideas-- now I’m thinking of getting her a gelato making machine for a graduation present.

And if she leaves it at home when she moves into her dorm, that’d be too bad!

10

Well, an ice-cream scoop is a good way; bare-handed gets you very sticky fingers.

Trader Joe’s has a decent house brand, if you live near one.

11

For making gelato, I use a hand-powered Donvier maker. Works pretty well.

For recipes, I highly recommend Marcella Hazan’s cookbooks. Most of her gelato recipes are pretty authentic.

Lemon and strawberry are easy. You wouldn’t believe how ridiculously complicated hazelnut gelato is, but boy is it good.

12

Yeah, and I should have added that gelato recipes are a bit different than ice cream recipes. I believe they contain less cream and more egg yolks. There are zillions of them on the 'net.

JohnGalt, I have never regretted the cost of that Lello Gelato maker for a moment. We have now seen the face of the gelato god and we can never go back. I recently brought home a pint of store-bought Godiva chocolate ice cream, which before was our gold standard of ice creams, and we were startled to find that it tasted like crusty, wimpy ice milk in comparison to the goodness that comes out of the Lello.

The downside is the weight you will start to put on.

13

So just make sorbet in it, which should be fat-free!