May 19, 2007 9:49 am US/Central
Linz And Vail Whips Up Authentic Gelato
622 Noyes St., Evanston
(847) 491-1381
by Vince Gerasole
EVANSTON, Ill. (CBS) ―
Americans may scream for ice cream, but lately, its Italian cousin gelato has been catching on.
Gelato has a smoother texture and more intense flavor than American ice cream, and at Evanston's Linz and Vail Gelateria, Susan Dejanovic mixes up dozens of exotic flavors.
Vince Gerasole paid Dejanovic a visit for this week's Table for 2.
When customers come in, Dejanovic puts the freeze on their gelato misconceptions.
"They got lots of preconceived ideas. Some think there are eggs in it some think it's more fattening," Dejanovic said.
In fact, gelato is typically made strictly with milk, fresh fruits, and imported flavorings from Europe. But there is another big difference churning between gelato and ice cream.
"A lot of people like to say air – and it's a tricky word because nobody sees or tastes air," Dejanovic said.
Without added cream, and the fat that comes with it, gelato requires less air to be whipped up for serving. That creates the more concentrated flavor, and a lower fat content – 8 percent for gelato versus 18 percent in high end ice creams.
Vince joined Dejanovic in a gelato-making session, which includes mixing the flavorings and whole milk in a pan.
When made correctly, gelato is displayed in specialty freezers imported from Italy that circulate air. They evenly freezes the cream creating the smooth texture. Still, even the experts admit American gelato has its own unique characteristics.
"The cows are different here than in Italy, so yes there is a small difference," Dejanovic said.
Linz and Vail is located at 922 Noyes St. in Evanston, a few blocks west of the Northwestern University campus.
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