One low-fat, upscale option to ice cream is gelato, which has less than 35 percent air and has 4 percent to 8 percent butterfat. Gelato stores " called gelaterias in Italy " combine milk, sugar, butterfat and a variety of other ingredients for a less-fattening treat than regular ice cream.
Gelato melts very easily, so in the process, the gelato is cooled to less than 0 degrees Fahrenheit and stirred fervently. At this temperature, forming ice crystals are broken in the batch. Less ice crystals means a creamier and richer texture.
"Gelato is more intensely flavored," said Luciana Simmons, the owner of Bella Crema Gelato. "A lot of American ice cream tastes more chemically. Gelato is made with a lot more natural flavors. There are no artificial flavorings in my gelato."
Bella Crema Gelato is one of a few gelato providers in the metro. A new gelateria, Il Dolce Gelato, soon will open in Norman. You can find pints of homemade Bella Crema Gelato for sale at The International Pantry in Norman. "Lisa Spinelli