The yellow base of the cream is one of the key preparations in the history and art of Italian artisanal gelato. It is the undisputed queen of creams, that exquisite blend on which some of the most loved and iconic flavors are based, such as cream and zabaglione, hazelnut and pistachio, Coffee.
Yellow base: the ingredients
The yellow base stands out for its composition, which although essential, requires a careful selection of high-quality ingredients:
- fresh whole milk. The base of every cream gelato, it provides creaminess and rich flavor;
- fresh whole cream (optional). It can add extra richness to the gelato, as well as a texture velvety;
- Egg yolks. They are the key element for the emulsion and structure, as well as giving the cream its characteristic yellow color;
- sucrose. Sugar, the primary sweetener, also contributes to the structure of the gelato;
- dextrose. A monosaccharide that helps control the freezing point and improve the plasticity of the gelato;
- carob seed flour. A natural thickener and stabilizer, useful to prevent ice crystal formation and improve the gelato's resistance to melting;
- skimmed milk powder (optional). Not a substitute for fresh milk, but an extra ingredient to increase the protein content in the cream, thereby improving its texture and ability to incorporate air during churning.
Egg yolks
A fundamental clarification concerns the exclusive use of Egg yolksOften one wonders why the whole egg is not used; the answer lies in the chemistry and structure of the ingredients:
– yolk. It is a mine of fats and lecithins, effective natural emulsifiers that create an incredibly velvety and stable mixture, preventing the separation of the ice cream components;
– egg white. Composed mainly of water and proteins, it is not useful for preparing the cream. Egg white, even whipped, is therefore used to prepare mousses, semifreddo, meringues and high pastry cookies.
The process: pasteurization, homogenization and maturation
The production of artisanal ice cream – after weighing and mixing the ingredients – develops in a crucial phase of heat treatments:
– homogenization of the mixture, essential to reduce the fat globules present in milk and cream to microscopic particles and distribute them uniformly, is achieved by mixing the mixture at a temperature of +60-65 °C. This produces a stable and fine emulsion, to provide the ice cream with a silky texture;
– pasteurization, which is perfected at a temperature of +84 °C, is also essential to inactivate heat-sensitive pathogenic bacteria and ensure food safety;
– rapid cooling at +4 °C is in turn essential to achieve the microbiological and organoleptic stability of the ice cream, preventing the mixture from remaining at temperatures favorable to the growth of pathogens (between +5 °C and +60 °C);
– maturation begins when the yellow base for the cream has reached +4°C. This phase, often underestimated, resembles in some ways the leavening of doughs and is crucial for the creaminess and taste of Italian artisanal ice cream. The mixture is left to rest in refrigerated cells for a period ranging from a minimum of 12 hours up to a maximum of 72 hours. During this time, crucial physical and chemical transformations occur: fats crystallize, proteins and polysaccharides (contained in locust bean gum) fully hydrate and stabilize. This allows the mixture to incorporate and retain a greater amount of air during the subsequent churning, and to acquire greater density and viscosity.
Mantecatura: when flavor comes to life
After completing the maturation, the yellow base is finally ready for the final phase of its transformation: the churning in the creaming machine. It is only at this point that the characteristic ingredient is added that will bring to life the various flavors of Italian artisanal gelato. From the Piemonte IGP hazelnut paste to the Bronte DOP pistachio, espresso coffee, velvety zabaglione, or thenatural vanilla extract. From this noble yellow base each flavor takes its definitive form, offering a tasting experience that is the culmination of art, science, and passion.
Yellow base cream, the final product
The Italian artisanal gelato prepared with a high-quality yellow base has a distinctive organoleptic profile that elevates it above industrial preparations. On the palate, the first perception is a extraordinary creaminess, a velvety sensation that envelops the oral cavity without leaving grainy or watery residues.
This texture It is the direct result of the perfect emulsion obtained with the yolks and the correct maturation. The flavor is intense, clean, and authentic, never cloying, but rather a balanced explosion of the chosen ingredients. The yellow-based cream melts slowly and evenly, revealing layer after layer the aromatic nuances of the base and the characteristic ingredient. The presence of ice crystals is not perceived, a sign of perfect management of the stabilization and churning process.
The color is naturally bright, with a hue that, in the case of cream-based flavors, reflects the richness of the yolks, and harmonizes perfectly with the nuances of the added ingredients, such as the intense green of pistachio or the dark brown of coffee. Every tasting offers a multisensory experience, a harmonious balance between sweetness, flavor, and texture that outlines the excellence of true Italian artisanal gelato.
Sandro Molin Pradel and Dario Dongo
Bibliography
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- Caviezel, Luca. Dictionary of Science and Technology of Artisanal Gelato (Chiriotti Editori, Pinerolo, TO, 2013). ISBN: 978-88-85022-89-8
- Goff, H.D. 65 Years of ice cream science. Journal of Food Engineering, Volume 221, 2018, pp. 54-69. https://doi.org/10.1016/j.idairyj.2008.03.006
- Grifoni, G. E. (1911). Treatise on Gelato: Practical Manual for the Production of Gelato and Related Preserves. Milan: Casa Editrice Bietti. Retrieved from https://flippingbooks.comune.parma.it/Libri/GRIFONI-Trattato di gelateria/
- Rufo, Giovanna (n.d.). Technology of Packaged Gelato Production, Ingredients and Nutritional Values. Italian Gelato Institute. https://www.istitutodelgelato.it/dal-dossier/tecnologia-di-produzione-del-gelato-confezionato-ingredienti-e-valori-nutrizionali/
Shen, Y., Chang, C., Shi, M., Su, Y., Gu, L., Li, J., & Yang, Y. (2020). Interactions between lecithin and yolk granule and their influence on the emulsifying properties. Food Hydrocolloids, 101, 105510. https://doi.org/10.1016/j.foodhyd.2019.105510
Sandro Molin Pradel
Artisanal ice cream maker from Zoldo (Veneto, Italy), guardian of the tradition of true Italian gelato, promotes its culture and excellence worldwide.
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT – Food Times) and Égalité.
