Gelato vs ice cream: the sweetest showdown of all.
Traditional versions of Italian gelato and ice cream both usually contain some combination of milk, cream, eggs, and sugar, but neither has to. As Meyer said, this is by no means a hard and fast rule. For example, most fruit-based gelato flavors like lemon, raspberry, and blood orange are often entirely dairy-free.
about ice cream: “Ice cream contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. Ice cream contains not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids, except that when it contains milkfat at one percent increments above the 10 percent minimum.” Confusing government jargon aside, this proves that the process for making ice cream is much more standardized than gelato.
Another thing that sets gelato and ice cream apart is that gelato is, traditionally, served much fresher. “Gelato is usually made and sold within 48 to 96 hours because it’s not hardened,” says Dr. Roberts.When you think of American ice cream, what comes to mind? For me, it’s kooky flavors like Cookie Monster , cake batter, Rocky Road, and a collection of pints created by late-night talk show hosts, cookie dough-brownie batter hybrids.
as an example of a gelateria pushing the envelope with flavors like cinnamon cake or barley and coffee.Meyer and Ford both agree that gelato has a stigma for being fancier or more luxurious because it’s Italian, but they say that it all comes down to the quality of ingredients. Ice cream is highly regulated in the States, whereas in Italy, Meyer says gelato-making comes down to a common set of widely acknowledged norms. But that soon may change.
“Gelato tends to be more expensive in the States, but it all depends on how high-quality the ingredients are. My pistachio is super expensive because I import Sicilian pistachio paste, whereas my Oreo flavor is very cheap because I use all domestic ingredients,” explains Meyer. Additionally, ice cream or gelatos made with
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