i think you got it wrong. the uploader stated "gelato" because gelato is ice cream in italian. youre right to say that its a 2 day process because you have to pasteurize and then age its base for about 12 hours. but its not necessarily an egg custard which we call a yellow base. it can also be a white base which is most commonly used and thats without the egg yolk as an emulsifier. that machine you see is a batch freezer which is exactly the machine to use to produce gelato but this one comes with a pasteurizer hence the heat cycle. mass producers of gelato usually use this and they skip the aging process which in my opinion is cost efficient but the flavor will not be as good. its kinda like a 2 in 1 batch freezer/pasteurizer.

@@jimlim4618 I stand corrected, thank you. But perhaps more importantly, doesn't your more subtle peeling back of the gelato onion deserve a more prominent place in the comments than just telling me I got it half-wrong? I would encourage you to write a comment to the video itself. Share your knowledge. The comment I made comes from my study of the three ice cream/gelato/etc. recipe books I have on my shelf. One of the authors said almost verbatim what I said, and it has been my experience making ice cream and gelato as well. I obviously do not have the level of knowledge or experience you do. But we're on the same team here: let's set people straight about what is real. All the best!

I watched a Video last night, in which a Beautiful Woman Showed the Process of Traditional Gelato Ingredients and Production, which involves 2 Grinding Wheels for hours. That was 5 hours alone. And a different Freezing Machine was used. I agree that this process is a Simplified Version of the Original/Traditional Method of Gelato Production. You're right this is more like Carvel.

Amigo, lo que se muestra en este vídeo es realmente Gelato, así se hace. Yo soy Maestro Gelatiere y puedo decir que no es necesario preparar ningún tipo de crema pastelera o budín (custard) para hacer Gelato. Tampoco es un proceso de dos días. Existen máquinas combinadas que pueden hacer auténtico gelato artesanal italiano en unos 15 o 20 minutos, todo dependerá del tipo y cantidad de mezcla que se prepare. Pienso que, lo de los días de preparación, se refiere al hecho de que, en algunos casos, al preparar la base para hacer los helados, esta se puede dejar en proceso de maduración de un día para otro.

​@@juanmendoza567 All due respect, however, the comment I made comes from my study of the three ice cream/gelato/etc. recipe books I have on my shelf. One of the authors said almost verbatim what I said, and it has been my experience making ice cream and gelato as well. I obviously do not have the level of knowledge or experience you do, as a Master of Gelato. But based on my experience, there are a lot of people, even in Italy passing off ice cream as gelato. They are not the same.

Thanks for your Demo of the Super Gelato ice cream Machine !!!

3 things : - this machines will put a lot of air in it, making it more flexible. - You put hot liquid and make ice very fast, this is the best way to have litle crystal, help a lot for texture. - The use stabilizer, that also helps a lot. There is some kind of technique to make the base, but you can do it. What i tell you before is what makes the difference. So yes the machine is huge

من وين انتي

Do you employ seasonal workers?

😂😂Totally me

È alga spirulina .