Gelato is Italy’s
version of ice cream, with three major differences.
First, gelato has significantly less butterfat than ice
cream's typical 18 and 26 percent. Tests have confirmed
gelato has than 10 percent butterfat.
However, less fat does not mean less
taste. With the lower bu
tterfat content, gelato is less solidly frozen than ice cream and melts in the mouth faster.
Therefore, the customer will taste gelato’s full flavor
immediately.
Second, gelato has a much higher density
than ice cream. Ice cream is produced by mixing cream, milk
and sugar, then adding air. Manufacturers add air to ice
cream because it nearly doubles the quantity of their
product. But, it cuts their quality in half. No air is added
to gelato. The result is a higher quality dessert with a
richer, creamier taste.
Third, gelato is served slightly warmer
than ice cream. While both gelato and ice cream are served
well below the freezing temperature of 32 degrees
Fahrenheit, gelato is served 10 to 15 degrees warmer than
ice cream. Because it is less solidly frozen, gelato’s taste
is further enhanced as it melts in the mouth.
Three centuries ago, northern and southern
Italy created two separate and distinct gelato recipes. In
the north, the people of Dolomite made gelato with fresh
milk, cream and sugar. In Sicily, the southern Italians used
a predominantly water-based gelato with fresh fruit.
