Gelato Maker Reveals Difference in Gelato vs. Ice Cream
Possibly you've asked the query: What is the difference between delicious gelato and delectable ice cream?
Gelato is simply the Italian word for ice cream, okay? But is there truly any difference between gelato & ice cream?
The reply is, "Of course!"
If you've ever visited Italy, you likely tasted creamy, scrumptious gelato. And maybe you assumed that the real reason it seemed richer and more intensely flavored than American ice cream back home was because you were enjoying it on the base of the Spanish Steps in Rome, rather than on your couch back home.
Nevertheless there are in fact a few main differences between gelato and ice cream. To find out, I dug around online to learn the differences ... and then did a short taste test of my own in some local shops.
I discovered that though ice cream legally has a minimum of ten percent butterfat, gelato is made with a higher percentage of whole milk to cream, so it contains more like five to 7 percent butterfat.
But don't expect to be able to obtain Italian gelateria-style outcomes by making a gelato recipe in your home ice cream machine (at first): Gelato is churned at a lower pace than ice cream, so it's denser because not as much oxygen is whipped into the concoction. (Gelato contains roughly 25 to 30 pct air, while ice cream might include as much as 50 percent air.) Lastly, while ice cream is mostly served frozen, gelato is generally stored and served at a somewhat warmer temperature, so it's not quite altogether friozen.
As for that impressive, robust flavour, since there's not as much fat in gelato, it doesn't cover the tongue in the same way. Thus the flavors are more intense in gelato.
But one thing ice cream and gelato do feature in common: you won't be able to resist just one extra scoop!
Gelato is simply the Italian word for ice cream, okay? But is there truly any difference between gelato & ice cream?
The reply is, "Of course!"
If you've ever visited Italy, you likely tasted creamy, scrumptious gelato. And maybe you assumed that the real reason it seemed richer and more intensely flavored than American ice cream back home was because you were enjoying it on the base of the Spanish Steps in Rome, rather than on your couch back home.
Nevertheless there are in fact a few main differences between gelato and ice cream. To find out, I dug around online to learn the differences ... and then did a short taste test of my own in some local shops.
I discovered that though ice cream legally has a minimum of ten percent butterfat, gelato is made with a higher percentage of whole milk to cream, so it contains more like five to 7 percent butterfat.
But don't expect to be able to obtain Italian gelateria-style outcomes by making a gelato recipe in your home ice cream machine (at first): Gelato is churned at a lower pace than ice cream, so it's denser because not as much oxygen is whipped into the concoction. (Gelato contains roughly 25 to 30 pct air, while ice cream might include as much as 50 percent air.) Lastly, while ice cream is mostly served frozen, gelato is generally stored and served at a somewhat warmer temperature, so it's not quite altogether friozen.
As for that impressive, robust flavour, since there's not as much fat in gelato, it doesn't cover the tongue in the same way. Thus the flavors are more intense in gelato.
But one thing ice cream and gelato do feature in common: you won't be able to resist just one extra scoop!
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