Gelato is the Italian word for ‘ice cream’. During the last decade though, more and more shops open all over the world that advertise their product as gelato, not ice cream. So, is there a difference between them or is this just another marketing gimmick?
Well, as it turns out, there is. Gelato is the ice cream made in the Italian way, which has different ingredients, manufacturing process and requires different serving than the ice cream.
Here’s how it goes. (the article continues after the ad)
One of the most basic ingredients for ice cream is egg yolks and cream. Instead, gelato uses whole milk, less cream and no egg yolks. This gives gelato a much smoother, silkier and fluid feel than the traditional ice cream.
They also differ in fat percentage: ice creams contain between 15-25% of fat while gelato includes only about 5-10% fat.
Gelato is churned at a much slower rate than ice cream, thus it incorporates less air. This “less air mixture” makes the gelato denser, fluid and creamy.
Because of their differences in ingredients and making, gelato and ice cream require different servings. Italian gelato is usually served at about 10 degrees Fahrenheit (-12 degrees Celsius) while ice cream i served at 0 degrees Fahrenheit (-18 degrees Celsius).
Also, authentic Italian gelato isn’t scooped, it’s served with a spade.