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Making gelato--how important is superfine sugar?

kattyeyes Jan 27, 2009 07:55 AM

Hi, it's my maiden voyage making chocolate gelato. I found a thread here re superfine sugar, but it focused on baking. http://chowhound.chow.com/topics/462459

How important to the recipe is it to send my sugar through the blender? I couldn't find superfine in 2 stores this a.m.

I plan to make Chocolate Gelato No. 2:
http://www.travelerslunchbox.com/jour...

TIA!

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    jsaimd RE: kattyeyes Jan 27, 2009 11:00 AM

    The big issue is the difference in the egg yolk mixture with superfine sugar, but it isn't necessary. BUT remember, superfine measures differently than regular granulated sugar, so if you don't want to make it superfine, you may want to adjust the amount of sugar.

    2 Replies
    1. re: jsaimd
      todao RE: jsaimd Jan 27, 2009 11:07 AM

      I agree. The typical granulated sugar should work but the amount will be greater and it will be a little more difficult to make certain it gets completely incorporated into the liquid (melts) so that the finished product isn't grainy in texture.

      1. re: jsaimd
        kattyeyes RE: jsaimd Jan 27, 2009 11:16 AM

        Thanks. I'm going to throw the sugar in the blender.

      2. a
        aravenel RE: kattyeyes Jan 27, 2009 11:05 AM

        It doesn't matter at all, as it's going to dissolve when you cook the base. Superfine will dissolve a bit easier, but it's not worth the extra cost in my book.

        Just keep in mind that as jsaimd said, it's going to measure differently. Weights would be extremely helpful to have here.

        And yes, assuming you have a decent food processor/blender, you should be able to make it at home. At least according to Alton Brown.

        1 Reply
        1. re: aravenel
          kattyeyes RE: aravenel Jan 27, 2009 04:19 PM

          Thanks, everyone. Yes, Alton Brown is right (I found that tidbit elsewhere before everyone chimed in). Gave the sugar a little spin in the blender and voila--superfine. The gelato is now in the machine...just 10 minutes to go. The recipe is above if you'd like to give it a try. From licking the bowls along the way, I know this is going to be amazing. :)

        2. t
          thinks too much RE: kattyeyes Jan 27, 2009 11:12 AM

          I never purchase superfine. Since it does dissolve smoother, I run normal granulated sugar in the blender for a few seconds. Superfine!

          1. lynnlato RE: kattyeyes Jan 27, 2009 11:33 AM

            I recently tasted several gelati at a benefit and the organization giving the samples was www.whygelato.com. Check out there website and perhaps they can answer your questions.

            2 Replies
            1. re: lynnlato
              kattyeyes RE: lynnlato Jan 27, 2009 04:24 PM

              Thanks for this site, Lynn. I am just starting my gelato journey and looking to explore new flavors, so this is nice resource!

              1. re: kattyeyes
                lynnlato RE: kattyeyes Jan 28, 2009 01:54 PM

                Good for you. Let us know what tasty concoctions you come up with. I suggest lemon and rosemary! Have fun. :)

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