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
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’s less creamy than the fat-heavy American-style ice creams. Gelato has a more intense flavour than ice cream, since it has less cold fat that coats the tongue and gets in the way of tasting things, so flavours come through directly and quickly, then melt away leaving a clean mouth.