I always thought that gelato is a fancier term for ice cream. Even google says it’s an Italian word for ice cream; however, there is a big difference between the heavier, richer texture of ice cream and the soft, smooth texture and clean taste of gelato.
When it comes to temperature, the two products are served in completely opposite temperatures. Ice cream is served at a cold temperature which holds the scoops together; while gelato is served at a warmer temperature which makes its texture stay silky and smooth.
With the lower percentage of fat, the core flavor ingredient shines through gelato. It starts out with a similar custard base as ice cream, but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream. The ingredients (milk, cream, sugar and egg yolks) in ice cream are first cooked together into rich custard. After the custard base is cooled, it’s churned at a fairly high speed to incorporate air and increase its volume.
Knowing the difference between the two now, I will definitely eat both with a different perspective! But what do you prefer? Ice cream or Gelato?
Kluchit Staff
Ramsha Tofique
