In 2025, Acomag published a clear, comprehensive document defining what artisan gelato is and describing its main production stages, with emphasis on the value of ingredients, technology and artisan skill. Carpigiani is a member of Acomag and backs its mission to promote the culture and quality of Italian artisan gelato, supporting education, research and technological innovation for gelato makers worldwide. Here is a summary of the document’s key points.

The definition

Artisan gelato made in the traditional Italian way starts with a mixture of ingredients that is brought to a creamy consistency and serving temperature by rapidly freezing most of its water in an open cylinder while agitating it, which naturally incorporates air. There are two broad families: milk and cream-based gelato, and milk-free gelato made from fruit, sugar and water, known as sorbet.

Quality, hygiene and ingredients

Artisan gelato is best made fresh every day from wholesome ingredients of verified quality, with strict attention to hygiene. Typical primary ingredients are milk and its derivatives, cream, fats, eggs or egg products, sugars, water and usually emulsifiers and thickeners, with neutral or base products for standardisation. Secondary, characterising ingredients complete the mix: fruit and its derivatives, semi-finished compound ingredients, creams, pastes, cocoa, chocolate, dried fruit and more.

The production method

• Mixing and emulsification: done with an immersion, countertop or pedestal mixer to prepare the ingredients.
• Pasteurisation: the mix is heated to between 65°C and 90°C, then cooled. It is mandatory for ingredients where the law requires it.
• Ageing: after pasteurisation, resting allows the ingredients to hydrate and stabilise, improving quality.
• Batch freezing: carried out only in open-cylinder batch freezers, which give Italian artisan gelato its creamy texture.
• Blast freezing: rapid cooling prevents large ice crystals and protects texture.
• Storage and display: short-term storage for service at -10 to -12°C or lower (depending on local legislation), and long-term storage at -18°C or lower.
• Sale: gelato is traditionally scooped, which enhances creaminess and the perception of flavour.

What this means for gelato makers in New Zealand

Every stage above relies on the right equipment. Majors Group supplies Carpigiani batch freezers and pasteurisers for mixing, pasteurising and freezing, Techfrost blast freezers and storage freezers for hardening and storage, and ISA gelato display cabinets for serving. Our gelato shop guide shows how the pieces fit together.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.