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Cool-Down Booth to Feature Gelato

In Cool-Down Booth, Fiery Foods Show by Dave DeWittLeave a Comment

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This year, the cool-down booth at the National Fiery Foods & BBQ Show will feature Frost Gelato. As their website says, “One of the most important aspects of our gelato is that it is made fresh daily in our stores. To combat the age-old problem of supply and demand, we have invested in and created the most up-to-date gelato production facility. Our gelateria will allow us to create and produce fresh authentic Italian gelatos and sorbets daily. We deemed it necessary to import all of our ingredients from Italy with the exception of milk, sugar and fruit.” The booth is located in the Rotunda area, where the two lobbies meet, at the radio sponsors’ booth featuring KIOT and KISS. What is the difference between ice cream and gelato? Because gelato is churned at a slower speed than ice cream, it’s denser because less air is whipped into the mixture. (Gelato contains about 25 to 30 percent air, while ice cream can contain as much as 50 percent air.) Because gelato is churned at a slower speed than ice cream, it’s denser because less air is whipped into the mixture. (Gelato contains about 25 to 30 percent air, while ice cream can contain as much as 50 percent air). Since there’s not as much fat in gelato, it doesn’t coat the mouth in the same way, so the flavors are more intense. Finally, while ice cream is typically served frozen, gelato is typically stored and served at a slightly warmer temperature, around 15˚F, so it’s not quite completely frozen.

There are two Frost Gelato locations in Albuquerque:

ABQ Uptown
2201 Q St NE Suite 9A
Albuquerque, NM 87110
Phone: 505-883-2522

Nob Hill, Central Avenue
3417 Central Ave NE
Albuquerque, NM 87106
Phone: 505-554-3638

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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.