Back in the day, this saying applied to pretty much everyone: “I scream, you scream, we all scream for ice cream.”
Nowadays, though, one friend is screaming for gelato. And another friend screams for a vegan frozen dessert. Yet someone else screams for sherbet.
Is gelato really that different? We all admit it. That whenever we take in a mouthful gelato. We often wonder if we’re really just eating ice cream with an exotic name slapped on.
They are, in fact, quite different, Morgan Morano assures it. She’s the author of the new book The Art of Making Gelato and was classically trained in Italy. Here are some of the differences between those two:
The first thing you’ll notice, she says, is that gelato is a lot creamier. It’s smoother and silkier than its American counterpart. It’s also denser, yet it has that elasticity and fluidity that you can’t get with ice cream.
Another difference is, “the actual recipe and ingredients used,” she says. Both contain cream, milk, and sugar. Ice cream, though, is heavier on the cream and typically uses egg yolks to pack the mixture together. But, Gelato has more milk than cream. And authentic gelato rarely uses egg yolks, says Morano. Usually, if they’re in there, it’s just for a bit of flavor.
With more cream comes more butterfat. Most ice creams tend to be 14 to 25 percent fat. Italian gelato, though, only has about 4 to 9 percent fat. Lower fat also means the flavors in gelato come out better.
Both gelato and ice cream are just perfect for your long weekend companion. The choice is yours then! 🙂