Sicilian Culture: The Food: Gelato

The Food: Gelato

Gelato is known as Italian Ice Cream, but there difference is very significant. "To Freeze" is how gelato gets its name, however its kept at a higher temperature than ice cream, so its soft and custard-like. Additionally, 'gourmet' contain as much as 50% air to "fluff" it up. Not gelato. Gelato uses either cream or an egg base.

INGREDIENTS (About 12 Cones)
6 eggs
1 cup sugar
3/4 cup vegetable oil
3 cups all-purpose flour
1 tablespoon baking powder
In a large bowl whisk together the eggs, sugar, and oil and mix thoroughly. Add the flour, baking powder, and optional flavorings, and mix well to form a homogenous batter. Set aside at room temperature for 30 minutes.
Heat a pizzelle iron until very hot. Pour 2 tablespoons batter onto the iron, close it, and return to heat. Cook until golden brown, about 2 minutes. Repeat until all the batter is used.
Remove pizzelle from iron and mold it around a pointed dowel to form a gelato cone. You can also make a "gelato sandwhich"

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