This month we want to talk to you about the use of fats within our ice cream or gelato recipes.
Just to be clear on the terminology and bit of science; fat and oil are both triglycerides. A triglyceride is called a fat if it is a solid at 25°C; it is called an oil if it is a liquid at that temperature. These differences in melting points reflect the differences in the degree of unsaturation and number of carbon atoms in the constituent fatty acids. Triglycerides obtained from animal sources are usually solids, while those of plant origin are generally oils. Therefore, we commonly speak of animal fats and vegetable oils.
The word ‘fats’ will often bring with it a number of negative connotations, becoming synonymous with the word ‘unhealthy’. However in reality, the use of fats is crucial in many food products, and when it comes to ice cream, fat will ultimately mean a richer and more indulgent flavour for many flavours such vanilla, chocolate and caramel.
Here’s a story from our Technical Manager, Jonny…
“When I was a boy, my mother used to take me to the butchers each Saturday to pick up the meat for our Sunday roast. We would go to this particular butcher because my Auntie Pat worked there and would give us a good deal on the meat.
Once the perfect bit of beef had been chosen, my Auntie Pat would take a handful of beef fat and put it on top of the beef; when my mum would protest, each and every time Pat would adamantly assert that “fat means flavour!”.”
To this day we are seeing a lot of chefs embrace the use of fat within their food to give it that boost of flavour. And this is certainly the case in gelato and ice cream.
What is the difference between gelato and ice cream?
One of the main differences between gelato and ice cream is the fat content of each. Whilst not the ‘legal’ definition, it is certainly one that is accepted across the ice cream industry.
Most professionals would agree that anything between 5 to 8% total fats in a product is classed as a gelato, and anything over this is classed as an ice cream (of course, opinions may vary on this).
Why do fats make such a difference to taste?
Our mouths and ice cream fats are a match made in heaven. This is because the melting point of the dairy and vegetable fats we use in ice cream and the temperature of our mouths are very similar. As a result, the melting points of our fats make a significant difference to how we taste things on our palette. More fats within a product will produce a creamier texture and increase the levels flavour associated with the fat (if there is any) on our palette.
Flavours in ice cream vs gelato
When we look at an ice cream (with a higher level of fat), we would expect the creaminess to come through first when it comes to flavour, followed by the actual flavour of the product. For example, if you were to have a strawberry ice cream, you would taste its creaminess first, and the strawberry fruitiness second.
With gelato on the other hand (with significantly less fat), this is typically served at a warmer temperature, meaning your flavours will melt quicker and therefore your flavour will be the first thing we taste on our palette.
But why do we often like more fat?
Of course, tastes will differ from person to person. Therefore whilst some palettes will prefer ice cream, others will opt for gelato.
Having worked with clients up and down the UK, we have indeed found that certain parts of the country respond differently to different fat contents; the general rule being that the further north you go, the higher the fat content of an ice cream.
For example, as many of the Antonelli team are northerners themselves, we have noticed that we like a really creamy ice cream product. This includes up in Scotland where, if they’re serving ice cream, creamier is better from our experience.
On the other hand, we find that the further South you go, gelato as a concept is much more popular. Of course, the exception to this is the South West where dairy is king and many seek that rich, creamy taste from their ice cream.
What to consider when increasing fat content
When we have higher fat content in an ice cream, keep in mind that all things being equal, we are also increasing the weight. If you’re a regular reader of these articles, then you will already know that with more weight comes a denser product that will not hold much air.
For the most part, this is something that many ice cream lovers really enjoy, as they’re able to have more product in the same serving volume and of course, more creaminess. Products with less fat attract customers for an entirely different reason; as there is more air, there is a texture which melts faster and delivers flavours faster (for example, if we were to have a strawberry gelato…).
We must also consider where we’re getting our fat from.
When producing a nutty ice cream, be it pistachio or hazelnut, we are big believers of the phrase ‘the nuts are the cream’. To really get the nut flavour through, whilst also enjoying the tasty flavour of the oil they offer, we often opt not to use any cream at all.
This is a great example of fat meaning flavour; we don’t always have to use dairy fats to give us taste. Instead, we can utilise fats from nuts or even chocolate to rebalance our recipe based on these items.
Did you know, however, that if you want to call your product a ‘dairy ice cream’, your fats must be 100% dairy; if you use any vegetable fat at all, it won’t qualify as a dairy ice cream. Therefore, this is something to keep in mind when marketing your ice cream products.
And there you have it! Why fat means flavour in your ice cream.
Whether making ice cream or gelato, we can’t stress enough how important fat is as an element within your recipe. It ultimately will decide the profile of your product in terms of flavour, density and will prove to be a fantastic draw for customers looking to taste a signature creamy ice cream.