What is Gelato?

Rich And Creamy With Less Fat And Air

In Italian, gelato literally means “frozen.” The basis of gelato recipes is essentially more milk and less cream. Generally, the cheapest and lowest quailty ice cream is half air, or 100% overrun.

Since gelato has more milk and less cream, naturally it makes for a rich and creamy treat. The overrun in gelato is much lower, around 20-25%. Which is why gelato is denser. Gelato is kept and served from a forced-air freezer to maintain its semi-frozen consistency. Ice cream, on the other hand, is kept and served from a regular freezer. Because of this, most artificial flavourings are done away with. Instead real natural ingredients like nuts, chocolate, fruits, liqueurs are used – all of which will not be overwhelmed by cream. That’s why it’s customary for a good-quality gelato to have a heightened, purer flavour.

With its density, gelato is served between 10 to 15 degrees higher than ice cream, which gives it a smoother, creamier taste – that perfect point between firm but not hard, soft but not meltingly so. This consistency also makes scooping that much easier!

Gelato usually contains between 4 to 8 percent butter fat, while ice cream is usually made with cream and has a much higher fat content ranging from 10 percent to 26 percent. With gelato’s lower butter fat, it is less frozen than ice cream.