Ice cream typically has more fat content than gelato
Don’t be fooled by the dense and creamy texture of gelato; it doesn’t signify a fattier dessert. Ice cream is customarily made with more cream than milk, and gelato is made with a mixture of more milk than cream. However, cream is not the only culprit; egg yolks are a source of fat as well. Gelato requires the use of less egg yolks – if any at all – in its recipe than ice cream does.
Gelato is churned slower than ice cream
This is the main reason as to why gelato can have such a thick and dense texture without the disadvantages of an enormous fat content. Churning any mixture at high speeds will introduce a lot of air, which is the reason why ice cream has a lighter and fluffier texture than gelato does. With the combination of less air and less cream, gelato has a tendency to be more dense and flavorful.
They are served at much different temperatures
If gelato was stored at the same temperature as ice cream, which is around 10 degrees Fahrenheit, you would probably be picking away at a frozen brick. This is where the air content comes into play again. Because gelato is introduced to less air, it doesn’t need freezing temperatures to keep its shape. Generally, gelato can be served about 15 degrees F higher than ice cream.
In the end, it’s all about personal preferences. But we’re confident neither will stop you from reaching the bottom of the carton! However, if you’re looking for a quick and healthy dessert option that you can make directly from home, nothing beats a snow cone or shaved ice. With the ability to customize and add different flavors on site, it’s a go-to summer favorite! Stay cool, my friends!
