Carpigiani is the industries leading supplier of Ice Cream and Gelato makers and for over 70 years has gained a reputation for the most innovative, high quality and reliable ice cream machines available.
By entering your email you expressly consent to receive other resources to help you improve your content creation efforts.
Artisan Gelato is a traditional Italian frozen dessert that is made from a blend of milk, sugar, and flavourings. It is similar to what we refer to as Ice cream in the UK. However, it has distinct differences that set it apart and provide a unique taste experience. Unlike ice cream, gelato is made with a lower fat content and has a denser, creamier texture, which is achieved by using fresh, natural ingredients and churning the mixture at a slower speed, incorporating less air. This results in a healthier and more flavourful alternative to traditional ice cream.
Whether you want to start a business, add a new dessert or cold sweet option to your restaurant’s menu then a commercial gelato machine is something you need to consider. Carpigiani has been the industries leading supplier of Ice Cream and Gelato Makers for over 70 years.
Click below to see the Carpigiani range of Gelato makers.
Pasteurisation is a heat treatment that ensures the safety of the ingredients and preservation of the gelato. After heating, the liquid mixture remains at an elevated temperature for the time necessary to guarantee the process; then cooled rapidly before being stored at a maximum of +4°c.
Gelato is produced by continuously stirring a mixture containing milk, sugar and natural flavourings as it freezes. A mixer is an indispensable tool for mixing, homogenising and diffusing any solid or fibrous ingredients into the mix. This helps obtain a consistent, uniform base.
Any syrup or flavours that are required are introduced into the cylinder and mixed through with the agitator. During this phase, the machine incorporates air into the mix and begins to freeze as the base makes contact with the side of the cylinder, forming tiny crystals which give gelato its smooth characteristic.
The gelato is extracted from the machine at -7/ -9°c and should then be placed in a freezer capable of further reducing the core temperature to -12°c as quickly as possible. This helps to keep the structure, texture and taste of the gelato while in storage or when served.
Carpigiani provide a wide range of display cabinets, each one perfect for displaying your artisan gelato safely and attractively. For more information on our range, see the ‘display & design’ section.
For those in the market for a gelato or ice cream machine (or soft serve machine), it is important to understand the differences between the two and choose the machine that best fits their needs. Gelato machines are specifically designed to produce the dense, creamy texture of gelato, while ice cream machines are optimised for producing the lighter, fluffier texture of ice cream.
Whether you are a professional gelato or ice cream maker, or a home cook looking to create delicious frozen treats, investing in a high-quality gelato or ice cream machine can help you achieve the perfect texture and flavour. So, choose wisely and start whipping up your favourite frozen desserts today!
The brainchild of owner Bruno Forte, whose family have been producing real Italian Gelato for well over a century, Swoon’s ethos focuses on using only the finest ingredients from around the world and combining them with a traditional process known for giving gelato its distinctive, smooth texture and delightful flavour...