1800 – the molds for gelato

Not a simple matter of aesthetics

The molds for gelato become important as soon as gelato starts being successful, both for an aesthetic issue, both for the fact that, in order to be preserved, gelato needed to be placed in well sealed molds that could be put into “ice stoves”. At the appropriate time, the molds were removed from the ice, unpacked and served. Furthermore, especially the “frozen creams” were made without being stirred in the sorbet maker: the mixture (usually composed of cream, sugar, eggs and various aromas) was whipped by hand and then frozen by putting the molds in ice and salt. The manufacture of molds from the beginning of the Nineteenth century is no longer made by blacksmiths at the service of Royal Families, but by small specialized companies.