After reading the ice cream discussions below, I'm starting to think Carb Lover is pointing in the right direction with her quest for gelato. Its characteristics:
-softer than ice cream, doesn't freeze as firmly
-less fat (whole milk instead of cream or heavy cream)
-less air, more dense, chewy & silky
-more intensely flavored than US ice cream, often using seasonal fruits & natural flavorings
-it's often sited as having eggs & a cooked base
- Sicilian gelato contains milk, sugar, CORNSTARCH-no eggs, characterized as lighter than other gelato, but still dense (another can of worms perhaps but maybe some answers there)
-need a good Italian recipe with the right characteristics
-advice on how to adapt to home ice cream machines-hopefully we don't need a special gelato machine to achieve less air/more density.
Thanks for any advice or tips! PLease correct anything stated above that is inaccurate.
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