No other topic has created as much feedback as our constant talk about gelato. Now our dear friend Anja asks me “why you keep saying ‘gelato’, why don’t you say ‘ice-cream'”?
The main differences seem to be
First, there’s more “overrun” in North American style ice creams than in gelato. “Overrun” is the amount of air beaten into the ice cream during the freezing process. As a result, gelato tends to have a more intense, concentrated flavour. The fat content of North American style ice creams is higher, ranging between 16- 30%, whereas gelato only contains 3-10% fat. This is because North American style ice cream actually uses cream, whereas gelato is made with milk, water or soy milk (depending on the flavour).
Wow, that means we can actually eat more gelato!!!