As Myrtle was cooking the custard to make each batch of homemade ice cream, she would often say “The Devil is in the Details, Dahlin’.” It wasn't until years later that I understood what she meant. When we lived in Europe for five years, we ate real Italian gelato and sorbets several times a week. When we moved back to the States, I missed my favorite treat. It wasn't until five years after moving home that gelato started to become available on the East Coast, but somehow it didn’t taste like it did in Europe. I thought I had gotten older, my taste buds were dying, and I mourned the loss of that intense flavor I used to love. Then, on a trip back to Europe I realized that it was not my taste buds at all. Gelato in Europe still tasted as wonderful as I remembered.
I began to investigate why gelato in America was so different. What I learned was that old Devil in the Details. Much of the gelato and sorbet available in the U.S. is made using commercially sold base mixes to which some fresh ingredients are added. If you have never had anything else, you may not think there is anything wrong with it. But when you've had the real thing, you begin to understand why Italians so love their gelato and why the average American gelatos and sorbets pale in comparison.
Gelato differs from ice cream in that it has less butterfat content because it's base usually is comprised of a cooked egg custard and not the cream that is used in producing ice cream. It has very little air added to it during freezing, which allows a burst of flavor on the tongue because actual gelato, and not air, is hitting each taste bud as it melts on your tongue. Lately, gelato has become the victim of outrageous garnishes and lavish presentation. But if you ever wander the streets of Europe, you will find that the best gelaterias sell their product so fast based on flavor alone, that there is no need to “gild” the gelato. The taste speaks to the quality of the product.
Dixie Picnic breaks every egg, grates every lemon, and melts all the chocolate that goes into each batch of gelato, sorbet, or premium ice cream. You can see the artistry and care that goes into each batch in our open kitchen. We're sure that when you taste our quality frozen desserts you will understand what Myrtle meant when she put the devil in her details. We continue to keep an eye on those details so you can taste gelato almost as good as the ones we ate in Europe for five years. We will even give you homemade hot fudge, caramel sauce, and fresh vanilla whipped cream so you can taste the same sundaes Sadie made all us kids so long ago on those hot summer nights!
Dixie Picnic will offer its gelatos, ice creams and sorbets in the spring of 2009