Gelato vs. Ice Cream

‘Tis the season of suntans and Raybans. Time to get away, enjoy a beautiful place, and ponder the deep questions in life such as, ‘what would you do if you found out this was your last day on Earth?’ ‘What’s beyond outer space?’ ‘Why do we park on a driveway and drive on a parkway?’ And, ‘Is there a significant difference between gelato and ice cream?’ Alas these questions have left scholars, philosophers, and ponderers alike bamboozled for centuries. But fortunately, through years and years of gelato perfection we, here at GS Gelato, are able to shine a light on the differences that distinguish authentic Italian gelato from traditional American ice cream.

To start off, the Italian word ‘gelato’ stems from the Latin word ‘gelatus’ meaning frozen. Way back in the 1500’s the people of ancient Rome and Egypt would venture way up to the mountaintops to retrieve snow and ice that would later be preserved underground to make frozen desserts such as gelato. As time moved on, this delicious frozen treat would appear during banquets, most notably the banquets at the Medici court in Florence, Italy.

Besides the rich history involved with this creamy Italian dessert, it also has many positive health factors that differentiate it from American ice cream. For instance, gelato is often times lower in calories, fat, and sugar depending on the flavor and portion size you choose. This is good news because the fat content in frozen treats coats your taste buds preventing you from completely experiencing the flavors. Thus, choosing to indulge in gelato rather than ice cream will allow you to experience flavors more intensely. Also, it doesn’t hurt that we use all natural ingredients, including fresh fruit for a refreshing taste!

Furthermore, gelato is denser than ice cream. Meaning that if you were to scoop out the same amount of gelato as ice cream you would actually have a greater amount of gelato. This is because gelato has a lower air content due to the much lower churning speed. Think of it like churning by hand versus churning with a high-speed mixer. The slower speed reduces the creation of air pockets, and this is what makes gelato still taste rich and creamy without little to no cream, whereas ice cream is heavy on the cream.

So, no need to muse this any longer. Take a trip down to your local gelataria, grab some tasty gelato, and enjoy the delectable, rich flavor of an authentic Italian treat!

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