I have been making my own Gelato from scratch since last summer. It is a two-day labor-intensive but very rewarding process. I have a new appreciation for it now that I am making my own. First thing I learned was Gelato is relatively healthier than ice-cream. Whereas ice-cream is made with 100% cream, Gelato is 1/3 cream and 2/3 whole milk. Also, one of the ingredients for Gelato is egg yolks, so it is not a strict vegetarian dessert.
Gelato making process is very similar to that of custard. In fact, some places in U.S. serve Frozen Custard, which is a similar concept.
It tastes best fresh but needs to be consumed within a week of preparation. Obviously, if you add preservatives and store in commercial refrigerators, different rules would apply. In casa mia, Gelato è servito fresco.
Gelato can be made at home in small batches only. I have a small machine that makes 2 Quarts max. I usually make 1 Quart at a time which fits comfortably in the freezer bowl and the storage containers. It serves 8-10 scoops.
I use only fresh ingredients – no frozen fruits, or pre-ground nuts. You can definitely taste the flavor of the ingredients. Occasionally, I do cheat and use grated coconut flakes or dulce de leche from a can. I have also tried alcohol in my Gelato and it tastes goooood!
Lastly, ice in Gelato is bad. When I go quality testing (for fun) at other Gelato shops, my two pet peeves are – creaminess and iciness. The texture of the Gelato should be creamy (like Greek yogurt) but not thick like ice cream. Often, you can taste bits of ice particles in the Gelato (a drawback of the kind of machine you are using for churning or freezing), which is a huge turnoff. I am in love with Gelato, not Sorbetto!