Under the Galata bridge you find a handful of colourful boats that sell amazing fish sandwiches â balik ekmek. Basically, fresh mackerel is grilled on these boats, then stuffed with a bit of onion and salad into a roll and drizzled with lemon juice. Such a simple pleasure, yet amazing.
Ice cream is a colloid combining an emulsion and a foam, with milk fat, ice crystals and air (a liquid, a solid and a gas) spread throughout another liquid (the water from the milk). In traditional homemade ice cream, the lecithin in egg yolks acts as the emulsifier, keeping the colloid stable.
Pesh Is right as there are no eggs or egg yolks in Gelato, the gelatin acts like the eggs and is not only a binder to keep the milk solids together, it adds a smoothness for mouth feel and aids in the product from forming ice crystals. The glucose and corn syrup do the same, if you do not want to go searching for the glucose make a 50/50 sugar syrup with the corn syrup (I use the white/clear type) and cooked it until the sugar dissolves and the bubbles are large, say 5-10 ...