Originally posted on May 13th 2009 on the Es Krim Om Facebook page.
“I took my first bite… it was so light on the tongue with such an intense and natural flavour, that I believe I was touched on a spiritual level.” —An American in Florence
A little over three years ago, while planning my home-based ice-cream-making venture, I told some good friends of mine what I hoped to achieve: I wanted to produce premium-quality natural ice cream that anyone with concerns about the health risks of food additives would feel comfortable buying, for themselves, and for their children. I imagined that churning out this ice cream would be a fairly straightforward affair.
It didn’t take long before reality set in and I became aware that it was something no one with a home-based, low-capital-investment facility could ever hope to achieve. Disheartened, I continued to Google around in the faint hope of rescuing my nice little ice-cream plan.
Gelato to the rescue
It was only fortunate then that I stumbled across gelato. A quick Web research and sampling the local fare led to a revised vision of my dream ice cream: Italian-style ice cream made the way Italian gelato masters do it.
My gelato is made from scratch daily, in small batches, using high-quality natural ingredients with no stabilisers and additives. It’s not the kind of gelato that is artificially flavoured and coloured—made using pre-made gelato bases or pastes—that is generally found in gelato cafes around the world outside Italy. It is artisanal gelato, as it’s fashionably called, as opposed to ‘instant’ gelato.
Search the Web and you’ll find all kinds of articles on gelato. There’s one I’ve found that I particularly like, in which an American visitor to Italy describes his first gelato experience: “I took my first bite. The experience is difficult to relate with words, but it was so light on the tongue with such an intense and natural flavour, that I believe I was touched on a spiritual level.”
I don’t hope to bring you fully the experience of eating gelato in Italy, that many people in western countries have been raving about, and many enterprising individuals have tried to re-create locally. But I can promise you that my ice cream will stay true to the original concept of homemade, premium-quality natural ice cream.