What is the Difference between Ice Cream and Gelato

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Once and for all, learn the difference between ice cream and gelato. Ice cream and gelato are very different in terms of milk, cream, and eggs, as well as air and storage

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I believe it's reasonable to assume that if you've lived in America for any amount of time, you've had ice cream. Its appeal ranges from sundaes and apple pie toppings to root beer floats and the gigantic summer cone. According to a Yahoo Food survey, ice cream is America's favorite dessert. (It won with 41 percent of the vote, easily defeating the second favorite, cake, by more than 20 percent.)

Gelato, ice cream's forerunner, is no less delectable but less prevalent in the United States. You'd be excused for thinking gelato, which originated in Italy and translates to "ice cream," was the same as ice cream, but with a finer, more sophisticated name—and a higher price tag. However, there are major distinctions between the two.

What is the distinction between ice cream and gelato?

Gelato is ice cream's smoother, denser, silkier, and strangely creamier relative. There are more variations between these frozen delicacies than you may think, from the ingredients to the cooking and storage.

Milk vs. cream content: Both are produced from a custard foundation of milk, cream, and sugar, but the quantities differ. Unsurprisingly, ice cream includes more cream than milk, and gelato contains more milk than cream.

Eggs: When it comes to eggs, ice cream contains yolks, although most current gelato recipes do not.

Butterfat: According to The Spruce Eats, "legally, ice cream must include at least 10% fat" (though it often has between 14 and 25 percent ). Authentic gelato includes substantially less fat, ranging from 4 to 9 percent.

Air: I'm sure you never considered how much air is in that scoop of rocky road, but it's a lot. Gelato is churned at a slower rate than ice cream, which infuses it with less air and gives it a thicker consistency. Ice cream, on the other hand, is whipped at a high speed, resulting in a fluffier end product. (Gelato has 25-30% air, whereas ice cream can include up to 50% air.)

Storage: Both are frozen, although ice cream is slightly more so. Ice cream is normally maintained at 0°F to preserve the right consistency, however gelato is stored at 15°F, which is why it's softer and simpler to consume directly from the freezer than ice cream.

The frozen component also explains, at least in part, why the flavor of gelato is more prominent; your tongue is less numb when you eat it. According to Morgan Morano, a classically trained gelato maker and author, "butterfat covers your tongue, and if you have less of it, you can taste the flavors more rapidly."

So, with a little more understanding, go ahead and enjoy either—or, better still, both—of these wonderful frozen delicacies.

#IceCreme #Gelato

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SOURCE: lifehacker

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