Behind the Scoop : What is Gelato, Anyway?

Traditionally, gelato is made from just three basic ingredients: milk, sugar, and egg yolks. Sometimes, the eggs are left out (or replaced by another binding ingredient), and cream is added, but in general, this is the gelato trinity. It’s simmered, cooked, and pasteurized, then churned while cooling and freezing.

The best artisanal gelato is made using the techniques passed down through the ages. This also extends to how we get that intense flavor, with premium ingredients taking the crown wherever possible. That means your nocciola is made using real hazelnuts, and vanilla contains real vanilla beans. This is reflected even in the fruit flavors at Anita, which contain real fruit preserved and enhanced in Mama Anita’s legendary jams and marmalades.

First, everything is combined by hand and brought to a temperature to mix the ingredients. This step was extra important in the days when gelaterias got their milk straight from the dairy, as it also served to pasteurize the milk (and the eggs). The authentic traditional churning is done with a vertical motion, which incorporates less air into the mixture. These days, this is done by specialized machines, ensuring a perfectly smooth finish every time.