What's the Difference?

     Ice cream is getting a lot of attention in July.  After all, by Presidential decree the entire month is dedicated to this creamy summertime treat.  But what about its Italian cousin, Gelato?  Shouldn't there be equal billing on the calendar?  And what's the difference anyway?

     Both ice cream and gelato begin with the same ingredients that create a custard base.  Milk, cream, sugar and egg yolks are all used in the  creation of both frozen desserts.  But the proportions vary, creating a difference.  Ice cream contains more cream, at least 10% by US government standards.  And more cream means more fat content.  Gelato has more whole milk than cream in the mixture making gelato more dense and less creamy.  Gelato tastes more intense due to the increased fat in ice cream inhibiting the ability of the taste buds to detect flavor.  Gelato also has fewer, if any egg yolks.

     And then there's a difference in air content.  Ice cream is churned at a faster speed to incorporate more air into the custard.  That's called overrun. (Remember the Ice Cream IQ Quiz last Friday?) Gelato, on the other hand, is churned more slowly thus incorporating less air, again increasing the intensity of the flavors.

     Finally, the difference in serving temperature.  Ice cream is best served at a temperature of 10F while Gelato is best served 15 degrees warmer.  If gelato were served at the same temperature as ice cream it would  be as hard as a brick!

     So whether you are enjoying Moose Tracks in a cone or spooning out a cup of stracciatella this Summer, remember that Gelato is Italian for "frozen!"