Hurray! It’s that time of the year again, I mean time for an Italian ice cream, not that we have not had any during the last few months but it is when it is hot that our taste buds seem to get on with ice cream like a house on fire.
So refreshing, nutritious and delicious this is just what we crave on a hot day. The “gelato artigianale” or artisan ice cream made with fresh fruit and fresh ingredients is one of those simple but great pleasures in life pretty easy to fulfill.
But not all artisan ice cream is good. If you pay a visit to a few ice cream shops, after a while you will notice that the quality can be different from place to place even if they all claim that their ice cream is artisan, fresh and made at the premises.
Generally the rules to spot a good quality ice cream are:
– Your ice cream should taste of the flavour you have picked: hazelnut should taste of hazelnut, pistachio should be pistachio, strawberry should taste of proper strawberries. Often cheap ice cream tastes all the same with the flavours not very well defined.
Often artificial flavours are being used instead. These have an intense flavour as soon as you taste your ice cream only to disappear very quickly. With natural food the flavour grows as the ice cream melts in your mouth leaving an intense flavour which lasts longer.
–It should leave you with a good aftertaste in your mouth. If the main flavour you can taste is the sweetness of the sugar that means that the quality is not great and excessive sugar is often used to mask poor ingredients. You also often feel very thirsty and with a feeling of heaviness in your stomach.
-on a warm day ice cream should melt quickly. The more chemicals are added to the ice cream the less quickly it melts.
-ice cream should not look too bright and have funny colours but only paler and more natural ones. For instance chocolate should not look excessively black, in that case food colouring has been added to make the chocolate look of a high cocoa content. Mint and pistachio should look of a pale green colour and not bright green.
-cheap and industrial ice cream leaves you with a feeling of greasiness on your palate and on your tongue because instead of using cream and milk they use cheap vegetable oils which can also make the product last longer. Ice cream should be compact and creamy and not too frothy which means that an excessive amount of air has been added.