The "Gelato"

The quality of a homemade ice cream is determined by various factors that we define characteristics and which concern multiple aspects of the product.

• Consistency characteristics: the melting ice cream is too soft so it has no consistency. The ice cream that "breaks" has too much and becomes an ice cream to "chew". The ice cream must be "palatable" therefore semi-hard. The optimal consistency of the ice cream must be consistent, homogeneous, harmonious and uniform to the eye. Possibly it should not have a too watery, gelatinous, or floury consistency.
• Structure characteristics: an optimal ice cream is the result of both fine, healthy and balanced ingredients, but also of a careful and meticulous process. A misstep can somehow alter the structure of the ice cream. The variables of this feature are: lightness or heaviness (depending on the amount of air incorporated in the freezing); "Coarseness" (I lie too often due to errors in the freezing and hardening phase); "Sandy" (excess lactose); "Buttery" (lacking in the homogenization process).
• Nutritional characteristics: ice cream must be a complete and balanced food in nutritional aspects and not possibly have contraindications (such as being too fat). Within a good artisan ice cream we must find: water, carbohydrates (which include sugars), lipids (animal or vegetable fats), proteins, minerals and vitamins.
• Organoleptic characteristics: It is an aspect that mainly concerns the personal sphere, taste. But it is also the most important factor that conditions the customer's consent or refusal.