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May is Artisan Gelato Month

Summer is just around the corner, and what is better than a creamy delicious frozen treat! 

Ice cream, Gelato, Frozen Custard… you name them! We love them ALL!😍

But what exactly is Gelato and what is the difference with ice cream? Let’s dig into it! Artisan Gelato  (1)

Gelato is a frozen dessert that originated in Italy. The name comes from the Italian word gelare, which means “to freeze”. It is known for its intense flavor, creamy texture, and its jaw-dropping artisan presentations.

Gelato has the same five primary components as ice cream: water, sugar, fat, solids and flavoring agents but there are several important differences:

 🍦Fat content: Gelato typically contains between 6 to 8% milkfat and its primary ingredient is usually whole milk, while ice cream can be made with a combination of heavy cream and whole milk, therefore its fat content ranges between 10 to 16%. A lower fat content in gelato results in more flavor, as fat coats the palate and inhibits the ability to taste some flavors fully. 

🍦Density: During the churning process, air is incorporated into the mixture; gelato contains between 20-25% air while ice cream can contain up to 60%. 

🍦Storing and serving temperature: Gelato’s optimum serving temperature is around 10-25 F, while ice cream must be kept and served at a much lower temperature, between -4 to 10 F. 

But, let’s not forget about the rest of the family! 

Sorbet, a light and refreshing dessert, made with a sugar syrup plus a flavoring of fruit juice, puree, brewed coffee or liqueur. It can be served before or in-between meal courses as a palate cleanser. Sherbet, similar to sorbet, but it contains dairy products.

Granita (Italian ice) is made with the same ingredients as sorbet but with a granular texture.

Frozen custard, known for its creamy texture, is very similar to ice cream but with the addition of egg yolks to the base. 

There are endless options in the frozen dessert world!

Which one is your favorite?

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