Artisanal Gelato: Achieving the Perfect ‘Overrun’ and Creamy Texture at Home

Introduction: More Than Just Ice Cream “At SmartersDish, we distinguish between ice cream and Gelato. I am Ella Joy, and I want to teach you the Italian secret to a denser, more flavorful frozen treat. The science of Gelato is found in the ‘Overrun’—the amount of air incorporated during the churning process. While industrial ice cream can have 50-100% overrun, authentic Gelato stays between 20-30%, allowing the true flavor of the ingredients to shine through without being masked by cold air.”

The Role of Solids and Sugars “Sugar isn’t just for sweetness; it’s an anti-freeze. By controlling the concentration of sucrose and dextrose, we lower the freezing point of the water in the milk. This prevents the formation of large ice crystals, which are the enemy of a smooth mouthfeel. At SmartersDish, we also use a small amount of skim milk powder to increase ‘Milk Solids Non-Fat’ (MSNF), which provides a protein structure that keeps the Gelato stable even as it softens.”