Tefal Dolci gelato: Italian-style creaminess from the GELATO button

What the Tefal Dolci gelato programme does

The Tefal Dolci gelato programme is the longest of the spoonable cycles: about 3 minutes 45 seconds. That extra time gives a creamier, softer result, the texture of a proper Italian gelato rather than a firm scoop. The Moulinex Dolci has exactly the same GELATO button, because it's the same machine.

As with every programme on this ice cream maker, you first freeze the base in the Tritan bowl for 24 hours at −18 °C. Then the blade spins and shaves the frozen block layer by layer.

On the Dolci, GELATO is the programme I press most often. It works well for custard bases, nut pastes like pistachio and hazelnut, fruit and cream, and coffee: the flavours of a real Italian gelateria.

Gelato vs ice cream on the Dolci

I'm an Italian chef and gelato is my daily work, so this difference matters to me:

• GELATO: creamy and soft, for classic and Italian-style recipes.
• ICE CREAM: firmer and more compact, for richer, American-style bases.

If you're not sure, GELATO is the safer choice for most homemade recipes. Compare with the Tefal Dolci ice cream programme, and check words like mantecare in the gelato glossary.

No LIGHT ICE CREAM button? Use GELATO

The European model with SMOOTHIE BOWL doesn't have LIGHT ICE CREAM. The ICED rule is simple: light recipes go on GELATO. Low-sugar and low-fat bases can come out grainy, so expect to press RE-SPIN once.

Ideas on the low-calorie ice cream recipes page and in the light ice cream guide.

Tefal Dolci gelato grainy? What to do

Don't throw it away. Press RE-SPIN (about 1 min 30 s). If it's still dry, add 1 spoonful of milk in the centre hole and RE-SPIN again. If the problem comes back with the same recipe, the base needs a better balance of sugar and fat. See the grainy texture fix.

Italian classics and how to serve them

Some flavours that show what the GELATO button can do:

• Bronte pistachio, protein version
• Sicilian cassata
• Coffee bar cream

Gelato is at its best straight from the machine, when it's soft and creamy. If you put the bowl back in the freezer, it hardens again: before serving, leave it out for a few minutes or simply press RE-SPIN to bring the texture back.

A few chef's habits that make a difference:

• Freeze the base fully cold, never warm.
• Serve with a spatula, Italian style, rather than a scoop.
• Add pieces at the end with MIX IN, so chocolate and biscuits stay whole.

More ideas on the Tefal Dolci recipes page.

109 Italian gelati in the ICED° app

The ICED° app has 109 Italian-style gelati, 221 ice creams and 232 light recipes, each with the grams for your bowl, the button to press and a traffic light that warns you before freezing if the base will be too hard. See all the Tefal Dolci programmes or try 5 recipes free on the Tefal Dolci app page.

Step by step

1. Prepare a classic gelato base, or a light one if your model has SMOOTHIE BOWL.
2. Pour it into the Tritan bowl, put the lid on and freeze for 24 hours at −18 °C.
3. Fit the frozen bowl in the Tefal Dolci and lock it.
4. Press GELATO and let the cycle run (about 3 min 45 s).
5. If it's grainy, press RE-SPIN, with a spoonful of milk in the centre if needed.
6. Add pieces at the end with MIX IN.
7. Serve straight away for the softest texture.

Frequently asked questions