Ice cream or Gelato? Gelato or Ice cream?
Quelle est la différence?

Gelato means Ice cream in Italian, but in english it doesn’t really is the same thing. See you’ve got the idea… both are cold, look similar, taste delicious and it doesn’t matter the time of the year. If you are an ice cream & gelato lover, you would eat them even at -28 C, sitting on the hanging chair outside looking at the deers and mooses crossing around in a beautiful clear night.

The Difference Between Gelato and Ice Cream

The difference comes down to 4 elemental factors:

  • Fat,
  • Sugar,
  • Air and
  • Serving Temperature.

GELATO = Less Fat + Little to No Air –> Rich Intense Flavour & Dense texture.

FAT:

Ice cream uses more cream, making them high in fats, fat content that iss generally about 10%.
Gelato uses more milk than cream, so it doesn’t have as much fat as ice cream.
Once the milk or the cream is emulsified with the base, it gets in between the water molecules so it makes it harder for the water to freeze and form ice.
On the other hand, the less content of fat, the better our senses can taste rich flavours. As the fat in the ice cream creates a coat in our tongues which combined with the cold temperature reduce our ability to enjoy rich flavours.

SUGAR:

We all know that when we mix sugar with water it forms a dense syrup that  lowers the freezing point than plain water. So the higher concentration of sugar, the lower the freezing point becomes.
 

AIR:

The air is introduced during the churning process.
 Ice cream is churned at a higher speed to whip in more air, increasing its volume to a 25 to 90% more – depending on the quality-  making it Fluffier, creamier and with high requirements of sugar otherwise it would be tasteless.  
Gelato is churned at a much lower speed, whipping in  less air into the mixture. Which gives gelato a denser texture and a rich tasteful flavour :).

SERVING TEMPERATURE:

Ice cream is best served at a higher temperature than gelato, about -12 degrees C.  Gelato is served at a slightly warmer temperature than ice cream, about 3 degrees C. If it’s served too cool it would be too hard and it would lose its silkier and softer texture. Because it has a lower percentage of fat than ice cream, the main flavour ingredient really shines through.  
If you store ice cream at the same warm temperature as Gelato, it would melt down really fast.

And… What about the eggs??
Well, Ice cream uses egg-yolks while Gelato may not use them or only uses  a few.

what about sorbets??

Well, this ones are my favourites :D. Sorbets are like a cool version from  mother nature giving us fruit :D. YES, Sorbets are mainly FRUITS :). Sorbets or Sorbetto have a light or rich texture -depending on the fruit-, they use less water and are made of FRESH fruit. (please don’t used boiled fruit or it will taste like jam)

Now that you know what is the difference between Gelato and Ice cream… Which one do you love and which one do you prefer?. I personally like them all, and depending on the weather and my mood I’ll go for one or another 🙂

As an extra bonus, I am going to share with you now a quick, simple and healthy recipe to make your favourite chocolate icecream. I’m not using eggs, regular milk  or regular sugar – but you can add them if you want to- aaaand the best of all, you don’t need an icecream machine for this. Ready?
Here we go!

DAIRY FREE CHOCOLATE “GELATO”

We need:
4 Ripe Bananas
3 Tbsp of Raw Honey – or molasses-
1 teaspoon of vanilla extract
1 teaspoon of unsweetened cocoa powder -or cacao powder-
1/4 cup of cacao chips

* Optional: 1/4 cup of natural yoghurt or coconut milk
 

Method:

  1. Slice your ripped bananas and freeze them for at least 4 hrs.
  2. Once they are ready, blend with the rest of the ingredients until smooth.
  3. Whisk in the cacao chips and fold in with a spatula.
  4. Place in an air tight container and freeze for 2 hours.
  5. It’s time to Enjoooy :)!

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