There is the best ice cream of all? It all depends on the ice cream maker's choices.

Simple Guide to Artisan Gelato: Discover the Secrets of Bases, Neutrals and Stabilizers

Who doesn't love a good ice cream? It's a pleasure that conquers many, but its creaminess hides an interesting science.

Ice cream bases, neutrals and stabilizers are essential ingredients for creating the perfect ice cream.

In this article we try to better understand the world of gelato, from artisanal to industrial versions, and the contrasting opinions on bases and neutrals. The text is based on our daily experience in the sector, working closely with gelato makers and gelato professionals.

Q&A with ice cream

First things first, what is ice cream?
It is a mixture of liquids, solids and air. Liquids can be milk, water, cream or fruit juices. Solids include sugars, thickeners, fats and dry ingredients. Air is incorporated during the churning process.

Making ice cream is not as simple as mixing milk, sugar, and eggs. It is a complex mixture that requires specific ingredients and a process of cooling and churning to achieve a creamy consistency.

Which ice cream do you want to get?
Creamy, inviting in appearance, not too shiny or too fluffy? These results depend on the ingredients, the churning times and other factors.

There is a debate between those who prefer 'natural' ice cream, without chemical additives ( which today almost no longer exist ), and those who use bases and neutrals to enhance its consistency. Everyone has their own preferences and ethics.

Which is better?
It depends on individual tastes and needs. Some prefer pre-packaged bases for convenience, others choose neutrals to customize each recipe. Still others have companies like ours produce custom bases with personalized recipes.

Those who use neutrals add the ingredients one by one, creating personalized recipes. This requires more work, but adds a unique touch to have a taste built ad hoc with balanced characteristics to enhance the type of ice cream.

As for raw materials, the choice depends on quality and certification. It does not matter if you buy from a large company or a local producer, as long as it is ethical and of high quality.

Everyone tries to make their own ice cream according to their own preferences, but having in-depth knowledge can help improve the overall quality of the product.

If you want to know more about the ingredients, how to structure a good ice cream or you have other questions: contact us. Our team is at your disposal.