How to recognize good artisan ice cream: 11 things to watch out for

Pistachio ice cream

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creams

Not only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.

An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.

For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream "by eye".

Swollen mountain ice cream

Avoid the classic ice cream displayed in the ice cream counter with the "in the mountains".

A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.

If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.
A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.

Strongly colored

Acid or very bright colors? Flee!

The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.

With ice grains

Do you notice the presence of grains in the palate? Help!

Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream.
A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?

Fruit ice cream .. but with milk

Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp.
If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.

Ice cream with the most unlikely tastes

Just like the now very famous "Smurf" flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children's diets by now prohibited in artisan workshops.

A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.

How many days are there some flavors?

It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.

Stringy ice cream

The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.

Sense of satiety and fullness of the stomach?

Is the ice cream satisfying? Step away from the scale.

An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn't have to feel the same.

It resists melting

Does ice cream struggle to melt? It is a serious indication of the use of products processes.

Ice cream yes dissolves immediately

But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it's too high.

Ice cream tastes greasy and almost greasy

The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor "buttery".

Thirsty after ice cream? A bad sign

The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn't have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water).

If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

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Written by Napolike
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