You can’t take a trip to Italy without sampling the many tasty varieties of gelati (singular: gelato) that Italy is quite famous for. With the summer heat (and humidity) in full swing, what better way to cool off than a delicious and refreshing gelato (or two, or three…)?
But, what exactly is gelato? It’s Italy’s version of ice cream but it isn’t like the American ice cream you would find in your local Ice Cream Parlour or in the frozen foods of your local supermarket. I was curious to find out how these two “ice creams” differ? So I did a little research and this is what I came up with…
Gelato vs. Ice Cream:
- Gelato uses whole milk whereas American ice cream uses cream.
- Gelato is churned at a slower speed than American ice cream, which results in less air being mixed into the mixture giving it a denser consistency than American ice cream. Also, American ice cream has air added to it during the whipping process. The high density of the gelato allows for a much richer flavour.
- Gelato is stored and served at a slightly warmer temperature than American ice cream.
Gelato definitely takes the win in my books. There is no beating the absolutely delicious taste of some nocciola (hazelnut) gelato on a hot summer day. Oh and I almost forgot to mention, gelato is lower in fat than American ice cream. (Ok, so you can’t go eating it 24/7 but still…I’ll take it!)
What’s your favourite gelato flavour?? Bet you can’t pick just one!