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ITALIAN ICE ORANGE COUNTY
Start your own Business in Orange County selling Italian Ice.
Call Tamara Hatefi at (949)310-2491 or e-mail italianiceoc1@cox.net
This is a great way to make money part time.
We also do fund raisers!

Italian Ice Orange County
 call 949-310-2491

Four gallon Fresh Scooped Product – Ideal for fairs, festivals and wholesale accounts such as sporting concession, etc. This is where it all started!

Repicci's Cup - BlueRepicci's Cup - GreenRepicci's Cup - OrangeRepicci's Cup - Yellow

4 Ounce Prepackaged Cups & Push Up Tubes – Secondary fundraisers groups are loving this quick serve product for after school sales where time is of the essence.

Repicci's Pushup - Red      Repicci's Pushup - Green      Repicci's Pushup Blue

1.5 Gallon Pales - For the convenience and quality of fresh served product at home.

Repicci's 1.5 Gallon - Orange Repicci's 1.5 Gallon BlueRepicci's 1.5 Gallon Pale

12 Ounce Concentrates – Perfect for fundraisers where the delivery of a frozen product is a problem. Make it at home or on a picnic with a homemade Ice Cream Maker.

Repicci's ConcentrateIce Cream Maker

Repicci’s Italian Ice
Available in your home soon!

Repicci’s announces the launch of new products and packaging options to expand fundraising opportunities for school, church, sporting & civic groups

Concentrate Tower Ice Cream Maker Cherry Cup
Make Repicci's Italian Ice @ home with any ice cream maker, just like at the Ball Parks!

Salted Candies & Nuts Caramel & Kettle Korn
Salted & Candied Nuts Caramel & Kettle Corn
   
Tub - RedTub - OrangeTub - GreenTub - WhiteTub - BlueTub - Yellow
Enjoy fresh scooped Repicci's in our 1.5 gallon tubs
(48) - 4 ounce servings
 
Contact Call Tamara Hatefi at (949)310-2491 or e-mail italianiceoc1@cox.net
 Your local Repicci's Representative for details of upcoming programs and availibility!  It is an offer you can't refuse. Contact info@repiccisfundraising.com for more information

Repicci's Italian Ice

Repicci's Italian Ice has been serving up our family recipe for over 95 years. Now you can enjoy our favorite frozen treat in many different ways and many

Repicci's Italian Ice of Arizona

Orange County Chopper Shows Peoria Arts and Crafts Fair American Idol @ Westgate Live Pine arts and crafts festival Sedona Jazz on the rocks

Repicci's Italian Ice of Orange County

Repicci's Italian Ice of Orange County."Repicci’s Italian Ice" is a fat-free, cholestrol free and dairy free treat in a variety of refreshing

Franchise Locations - Repicci's Italian Ice

Repicci’s Italian Ice of California 8370 Juniper Creek Lane San Diego, CA 92126 602-541-0777 Repicci’s Italian Ice of Orange County 23022 La Cadena Dr

Buy an Italian Ice Cream Shop For Sale business for sale on ...

Gourmet italian ice cream franchise store in a upscale shopping center in orange county Fantastic italian gelato shop located in a huge shopping center with

Laguna Hills: Italia Vito's Pasticceria - Traveler Reviews - The ...

Italia Vito's Pasticceria: The best Italian ice cream (gelato) in Orange County
Italian Ice Cream - Gelato
By [http://ezinearticles.com/?expert=Joseph_Devine]Joseph Devine

Gelato is the Italian form of ice cream. While it is very similar to American ice cream, there are a few differences. Gelato, plural Gelati, is made from milk and sugar which are combined with other flavors. The ingredients are stirred while freezing in order to break up ice crystals as they form. As in high-end ice cream, gelato is very dense and is less than 35% air.

Typically, gelato is made with fresh fruit or a variety of other ingredients. Some common flavors include chocolate, nuts, small cookies or candies, or biscuits. When chocolate is included, it is typically pure chocolate in a flake or chip form. If gelato is made with water and not dairy products, it is known as sorbetto, or sorbet. Historically speaking, milk-based gelato was common in Northern Italy while the fruit-and-water based sorbetto was common in the warmer climes of Southern Italy.

American style ice creams typically contain between 10% and 18% butter fat while dairy gelato contains between 5-8% butterfat. The variation depends on the ingredients used. As in high-end ice cream, good gelato combines milk and cream, soy milk, or water with high quality ingredients. Unlike in other forms of ice cream, gelato is not homogenized. This means that gelato melts more quickly than regular ice cream.

Historically, some gelato recipes have called for the use of eggs. This practice, however, is being phased out though as the Italian gelato culture becomes more homogenized. In addition, mixes and stabilizers are readily available, pre-made, and already in use. As a result, eggs are being phased out as emulsifiers.

Because the word "gelato" is so similar to "gelatin," many people are of the belief that gelato is related to gelatin. They think that gelatin is an ingredient in gelato. This belief, and its spread, chases away vegetarians and other people who try to avoid having gelatin in their diets. While some rogue gelaterias may actually use gelatin, traditional gelato recipes do not require gelatin. The majority of gelato is not made with gelatin. In actuality, gelato comes from the word for "freeze" or "frozen."

Like many other treats, the best gelato is made fresh daily. Gelato in the United States is served from a different type of freezer than American ice cream. Forced air freezers keep the gelato at between 0 and 6 degrees Fahrenheit. This permits the gelateria to serve the gelato immediately after the gelato is extracted from the gelato machine. The "forced air" blowing around the gelato keeps the gelato at a consistent temperature.

When served, it is typically scooped from a special freezing tray that ensures a thicker, more flavorous consistency. It is possible to serve ice cream out of a gelato freezer but not gelato out of an ice cream freezer - the gelato would become too frozen.

For more information on gelato and other Italian desserts, please visit [http://www.cdkitchen.com/]http://www.cdkitchen.com.

Joseph Devine

Article Source: http://EzineArticles.com/?expert=Joseph_Devine http://EzineArticles.com/?Italian-Ice-Cream---Gelato&id=1369523


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