Gelato Ice Cream Machine Maker

The Best Gelato Ice Cream Maker and Equipment in the UK from Carpigiani

If you own or run a cafe, restaurant or ice cream parlour business that sells or is thinking about selling ice cream then this article will help you decide on the best type of ice cream for you and the best and give you more information on the most efficient and best ice cream and artisan gelato machines available in the UK.

So what different types of ice cream are there?

You may think this is a silly question, however, there are quite a few to choose from when you are thinking about ice cream being included in your menu for your customers and many in our list below that you won’t have ever heard of, or maybe wouldn’t consider serving to your customers.

Gelato Ice Cream – Gelato is the Italian word for ice cream. It starts out with a similar custard base as ice cream but has a higher proportion of milk and a lower proportion of cream and eggs or no eggs at all. It is churned at a much slower rate, incorporating less air and leaving the gelato denser than normal ice cream. Gelato ripples and forms imperfect scoops because it is so much denser than standard ice cream and due to its higher volume of milk to the cream ratio as well as its churning rate. The flavour is more intense and purer than other ice cream and that is down to the little or no egg in the mixture. The intense flavour and flexibility to create different flavours have seen a growing trend in customers looking for gelato outlets.

Soft Serve Ice Cream – A summertime classic in the UK and you will often see ice cream vans parked in parks, at festivals or driving around the neighbourhood sounding their known ice cream van tune, rain or shine. Many customers will use the old trade name of Mr Whippy to describe ‘soft serve’. More and more businesses are now utilising soft serve ice cream machines to serve their customers ice cream in a cone, pot or as a sundae. Soft-serve ice cream was first created in the 1930’s and gets its smooth and creamy texture from the air that’s introduced as the ingredients are frozen. Soft serve ice cream is generally lower in milk-fat (3% to 6%) compared to normal ice cream (10% to 18%) and is produced at a temperature of about −4 °C compared to standard ice cream which is stored at −15 °C. Soft Serve ice cream is normally only available in chocolate and vanilla flavours and is most often served with sweet sauces, fruit, sweet and or savoury sprinkles on the top.

Soft Scoop Ice Cream – This is a British favourite all year round too. You can choose from many different and exotic flavours as well as your standard strawberry, chocolate and vanilla and there are so many delicious toppings you can add to give your customers taste buds a tingle and send their senses flying.

Frozen Yoghurt – Frozen Yoghurt is a growing trend in the UK as it is based on the model of soft-serve ice cream but is lower in fat offering many tangy tastes and flavours which everyone enjoys. The difference in the ingredients of frozen yoghurt to ice cream is the cream, so the nutritional difference is the fat content. One cup of regular vanilla ice cream contains 275 calories, 5 grams of protein, 31 grams of carbohydrates, 15 grams of fat and 9 grams of saturated fat. Ounce for ounce, frozen yoghurt has fewer calories and is lower in saturated fat than regular ice cream. If you take the same amount of frozen yogurt then one cup of regular vanilla frozen yoghurt contains 221 calories, 5 grams of protein, 38 grams of carbohydrates, 6 grams of fat and 4 grams of saturated fat. Yougurt or Yoghurt? The traditional British spelling is yoghurt, with an “h”, however, more and more manufacturers and retailers are using the American spelling, without the ‘h’.

Sorbet – There is no dairy in this frozen treat, making it denser and much richer in taste than traditional ice cream also making it an option for anyone who has a dairy intolerance. Sometimes alcohol is added to the recipe to lower the freezing temperature and create its popular, soft, icy texture, so always check this before you serve to a child. It has been around in the UK, France, and Australia for a long time and is becoming more popular in America. It is a popular choice as a dessert as it freshens and zings your pallet. Sorbet is made from sweetened water with flavouring (typically fruit juice or fruit purée, wine, liqueur or, sometimes, honey).

and now onto the more exotic types of ice cream from around the world…….

Kulfi – Ice cream in India is more like custard and it’s thick and dense texture takes longer to melt, making it perfect for serving on a stick. Flavours are more on the savoury side, with options like saffron, cardamom, and rose.

Faloodeh – This looks like a savoury noodle dish and is in fact, ice cream from Iran. Blended with a mixture of rose water, sugar, and lime juice, these rice noodles are a perfect frozen treat in the hot and sunny climate.

Dondurma – Dondurma is Turkish ice cream and is nothing like you have had before. The mixture includes salep flour and mastic, which makes it thick and chewy. It is consistently churned and pulled to keep its texture and you can be mesmerized watching street vendors do this.

Granita – Came from Sicily and this icy treat is a blend of sugar, water, and various flavourings from fruit, nuts, and herbs, such as; strawberry, almond, and mint. Its crystallized texture makes it best for eating with a spoon from a bowl or cup.

Mochi – Mochi comes from Japan and dollops of ice cream are wrapped in sweet and sticky rice dough so you can eat it with your hands. You won’t believe it but these bites which are most often available in green tea, red bean, vanilla, and strawberry are totally addictive.

Rolled Ice Cream – Rolled-up strips of ice cream is a very common street food in Thailand, Malaysia, Cambodia, and the Philippines. The entire process of pouring the ice cream mixture, chopping, mixing and adding flavours such as strawberries and cookies, and then perfectly spiralling the ice cream only takes the professionals about two minutes. If you go you must try this as you really won’t be disappointed.

Snow Cream – Ice cream in Taiwan is a dish of heavenly, fluffy sweets. After freezing a giant cube of milk and water, ice cream makers shave it into minutely thin strips and then top it with boba, fresh fruit, sweetened condensed milk, chocolate, and more.

Italian Ice – Often confused with sherbet is otherwise known as “water ice”. It is fruit-based and made by the same process as standard ice cream, freezing and mixing the ingredients. It contains no dairy, although sometimes egg white is included and because of this, it has got a velvety-smooth texture. Typical flavours include lemon, cherry, blue raspberry, and watermelon.

So now let’s get onto the Ice Cream Machines and Equipment Carpigiani can offer you.

At Carpigiani we work with you to help you decide which is the best ice cream machine for you and your business. Each of our machines will offer you different technical specifications, size, design and layout, and our website enables you to look at the following for each of our machines:

One of our experts will come and visit you as many times as you need to give you all the information you need about our equipment and services.

Gelato Ice Cream Machines

The definition of Artisan is “a worker in a skilled trade, especially one that makes things by hand”. Today machines help us, but the philosophy remains. Gelato is healthier and lower in fat than standard ice cream, made in small batches using fresh, natural ingredients and is served at a warmer temperature for a more intense flavour.

To produce good gelato you need quality, raw ingredients and to follow a key process: There are 5 core steps, in the process of making artisan gelato:

1. Pasteurisation is a heat treatment that ensures the safety of the ingredients and preservation of the gelato. After heating, the liquid mixture remains at an elevated temperature for the time necessary to guarantee the process; then cooled rapidly before being stored at a maximum of +4°c.

2. Homogenisation Gelato is produced by continuously stirring a mixture containing milk, sugar and natural flavourings as it freezes. A mixer is an indispensable tool for mixing, homogenising and diffusing any solid or fibrous ingredients into the mix. This helps obtain a consistent and uniform base.

3. Production – Any syrup or flavours that are required are introduced into the cylinder and mixed through with the agitator. During this phase, the machine incorporates air into the mix and begins to freeze as the base makes contact with the side of the cylinder, forming tiny crystals which give gelato its smooth characteristic.

4. Blast Freeze – The gelato is extracted from the machine at -7 to -9°c and should then be placed in a freezer capable of further reducing the core temperature to -12°c as quickly as possible. This helps to keep the structure, texture and taste of the gelato while in storage or when served.

5. Store, Display and Serve Carpigiani provides a wide range of display cabinets, each one perfect for displaying your artisan gelato safely and attractively.

For more information on our Gelato Ice Cream Machines click here.

Soft Serve Ice Cream and Frozen Yogurt Machines

Soft serve is a delicious soft whipped ice cream or yoghurt served in a cone, in a cup, with a dessert, as a sundae or even as a base for a thick shake. To make soft serve ice cream you can create a freshly made mix which is your own bespoke recipe using raw ingredients such as good milk and cream, or simply buy a pre-made liquid or powder base which is ready to go by just adding it to the machine.

A Carpigiani soft serve machine turns fresh ingredients into a sumptuously creamy product, ready to serve in a matter of minutes. Lighter than air, the smooth texture and speed at which it can be prepared ensure fresh soft ice cream or frozen yogurt available instantly and on demand.

If you need to offer a quality dessert in a time pressurised environment then a Carpigiani soft serve machine is the machine for you. Using natural ingredients or a premium ready-made base mix, a soft serve dessert from a Carpigiani Soft Serve Machine will deliver a quality, fresh fragrant product which is difficult to beat. The liquid base mix is preserved perfectly within the upper, refrigerated hopper of all Carpigiani soft serve machines. When the product is dispensed the liquid mix freezes instantaneously, ensuring freshness and consistency, and providing large quantities on demand. They offer premium quality and express service to compliment your business and profits.

For more information on our Soft Serve Ice Cream Machines click here.

Drinks & Shake Machines

Our machines give you the opportunity to serve a variety of chilled, frozen or hot drinks. From juices, smoothies, cocktails and mocktails to slushes and hot chocolate. If shakes are your preference, we have a range of machines that will deliver an authentic product that fits within any QSR, casual dining or fast food environment. From creamy milkshakes, refreshing fruit slushes in the summer to thick sweet hot chocolate in the winter, Carpigiani machines help you deliver the ultimate indulgent drinks all year round.

Pastry and Catering

From a Michelin starred kitchen to a banqueting operation, we provide machines to help you deliver quality and consistent results. With machines for the bulk production of bases, creams, sauces chocolate, desserts and custards to countertop batch freezers for the production of gelato. Precise timings, perfect temperatures and pristine consistency are required in order for caterers and even the most artistic pastry chefs to flourish. The constant development of our products has ensured a plethora of concepts that will assist in a contemporary creative kitchen following years of expertise and experience.

About Carpigiani

Carpigiani is the undisputed leading manufacturer in the ice cream equipment in the world and has been in operation for over 70 years. Our UK team have a vast amount of experience and access to world-renowned ‘Ice Cream Masters’ and technical experts and this knowledge is the key to your success. We have a direct sales team who cover the entire UK and will come out to meet you and see your business as many times as you need. All our equipment is supplied including delivery, installation and operator training as standard. We manage spare parts provision, training facilities and all pre and post-sales services including the ‘Carpigiani Gelato University’ – from our HQ in Hereford and further locations in Glasgow and Reading.

Carpigiani Gelato University

Our Gelato University was established in 2003 to educate students in the art of artisan gelato and soft serve ice cream. Today, Carpigiani Gelato University is recognised internationally for developing successful gelato entrepreneurs around the world. Featuring a comprehensive training programme, cutting-edge teaching and a team of internationally recognised Gelato Masters, over 6,000 students globally pass through our courses each year.

At Carpigiani UK our Introductory sessions offer a complete range of courses in locations around the country. Our free monthly taster sessions are ideal for anyone interested in gelato and the significant profit opportunity that one of our artisan gelato ice cream machines can achieve. So whether you’re looking for new ideas, techniques, or recipe inspiration, check out our website for the next available date for an introductory course near you.

We also offer a range of more advanced courses for those looking to understand more about the science, the production process and more advanced techniques such as fruit gelato, gelato on a stick, single portion desserts and gelato cakes. Our 1-5 day training courses are run by our very own, highly experienced, Development and Training Chefs. Upon completion you will have the knowledge to create your very own recipes, strategically planning the perfect mix to create a bespoke offering for your business or kitchen. You will receive a certificate of your participation, demonstrating your commitment to producing wonderful frozen desserts, artisan gelato and sorbet using your own gelato ice cream machines.

Carpigiani After Sales & Service

Ice cream machines need regular maintenance and servicing to ensure optimum efficiency and our Teorema after-sales device has been made to optimise maintenance according to your individual utilisation. The system increases the efficiency of your machine and provides you with a wide diverse range of service options. This results in a machine that will present predictive routine maintenance along with reductions in the expense of operation and running.

The monitoring process is based on actual use and this will reduce the risk of unpredicted outages. This is computed to the volume or amount of ice cream which you produce instead of running on a timer of typical intervals. The unit also indicates appropriate mixing required to add according to the cleaning routine that you want. This saves on mixing spend along with preventing imperfect pasteurisation. It aspires to scale back waste and this will generate saving on the cleaning of your appliance.

Contact Us

For more information on our Ice Cream Machines and Equipment and the service we provide to each and every customer, please give our Carpigiani Customer Service Team a call on 014 32 346018. We have representatives throughout the UK and remain at the forefront of technical innovation, advancement and expertise in the ice cream industry and our team and customers are supported by our highly skilled and experienced in-house customer service team who will answer any query you have and give you any advice you need at any time.