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What’s the difference between gelato and ice cream?
Gelato is the Italian word for ice cream, but there’s a big difference between the soft, smooth texture and clean taste of gelato compared to American-style ice cream’s heavier, richer texture. So why the difference? It comes down to these factors: fat, sugar, air and serving temperature.
1 Gelato has LESS fat: it uses more milk than cream – ice cream uses more cream than milk
2 Gelato has LESS air: it is churned more slowly in small batches; as a result, it is denser (try comparing the weight of a 4 Litre tub with that of a traditional ice cream) and does not ‘puddle’ as quickly -this makes it very useful for outside caterers who have to plate up for a large number of diners and do not want it to melt too quickly
3 Gelato is usually served at a higher temperature than ice cream: it is best served at -13 oC
4 Gelato has a very smooth texture: smoother than ice cream
5 Our Gelato has less added sugar: the milk that the Lacock herd produces is very sweet and so we have reduced the amount of added sugar
6 Our Gelato is made in small batches using special Italian gelato machines: most ice cream is made in large quantities in a factory situation using a continuous flow technique
All these differences give gelato a dense, milky texture that is less fatty than the traditional American-style ice creams. Gelato has a more intense flavour than ice cream, since it has less cold fat coating the tongue, so flavours come through quickly and then melt away leaving a clean mouth.