Wednesday, May 2, 2012

Gelato Vs. Ice Cream

Many people ask what the difference between gelato and ice cream is, so we thought we'd share this little bit of information to shed some light on the subject we care so deeply about

It should be said that for as much as we LOVE gelato, we also enjoy some ice cream too. It's all good! This nice comparison was gathered from the The World of Ice Cream website.


GELATO = less fat + no air added = rich cremier taste

Premium ice creams are made with fresh cream (not condensed or powdered milk), real eggs, and natural flavorings. Quality ingredients aside, lesser ice creams also have more air whipped in. As much as half the carton may be air, in fact. More air--or "overrun"--means softer ice cream that scoops more easily and melts more quickly. Premium ice creams have very little air added; gelato has no air added at all. (There’s a minimal amount of air that's incorporated naturally because of the churning process.)

Gelato and some premium ice creams are so dense that they require a slightly higher serving temperature, a perfect point where your scoop is firm but not hard and not so soft that it melts immediately. Gelato recipes usually include more egg yolks, more milk and less cream. It actually has less fat than regular ice cream, but gelato's low overrun makes for an extremely dense, rich and creamy treat.

Beautiful gelato photo from Almare Gelato.

No comments: