Everyone loves ice cream. Period. But then you hear someone say gelato is better, and you’re left wondering what they’re talking about. Gelato is the Italian interpretation of “ice cream”, and the two desserts can be distinguished by several factors. Each one has its own unique characteristics listed below, and you can use this knowledge in coming up with fabulous dessert ideas in the future.
The ingredients used for gelato feature much more concentrated proportions of egg yolk and milk. As the name implies, ice cream is made with significant amounts of cream, and the mixture is frozen at lower temperatures. Gelato is stored in warmer containers and can be prepared with slow churning motions. On the other hand, machines are often used for mixing ice cream ingredients.
Traditional ice cream contains more fat as compared to gelato. In fact, standards in the U.S. require at least 10 per cent milk fat in production. Because of its lower fat content, gelato will not coat the roof and the walls of your mouth as much, resulting in a richer taste. In recent years, low-fat ice cream has become popular with fitness enthusiasts, and this is usually prepared by lessening the amount of sugar.
Texture and consistency
Most ice cream variants are made up of at least 50 per cent air content. This is mainly caused by the intense stirring motion when mixing. Air gets trapped inside some of the areas during the procedure, as compared to the hand mixing technique used in gelato to lessen the amount of air in the final product. Ice cream loses some of its flavour and body texture, compelling restaurants to add toppings such as nuts and syrup. Gelato is often served as is, and the dense sensation to the tongue allows for more appreciation of the flavour. Ice cream is much smoother though, and has a tendency to melt much faster.
Ideal serving method
Ice cream is ubiquitous and the way to serve it usually comes with fruits and toppings. As mentioned, gelato is more often served by itself, with chefs coming up with unique ways in piquing the diner’s interest in his mixture. It can be served at temperatures around -15°C or +5°F, as compared to ice cream which is delivered at -20°C or -4°F. While ice cream is consumed by licking or with the use of a spoon, it is more customary to be presented with a small spatula to enjoy your gelato.
In today’s society we see ice cream trucks and vendors in parks and streets, and children associate it with fun and playtime. Gelato is much more prevalent in more formal settings, sometimes being included as one of the courses in a complete restaurant meal. These two types of desserts have characteristics and intricacies which contribute to having more variety in dessert menus. The fun starts in being able to tell gelato and ice cream apart. It may be tricky because of how similar they are in taste and appearance. Good thing you have this guide to check on the next time you try out one of these desserts.
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