Hey! It's Italian!

     Italian cuisine is among the best in the world.  I can say that having sampled more than my share of wonderful meals on my sojourn there in September.  But the one thing that I enjoyed almost every day was a generous helping of gelato, and in a variety of flavors.

 



     And while it might look like our American ice cream, it is distinctly different.  To add to the confusion between the two the word gelato is Italian for ice cream.

     Real Italian gelato is churned at a slower rate incorporating less air into the mixture.  Typical American ice cream consists of at least 25% air  (called overrun in the business). But gelato is more dense with less air in it, creating a more intense flavor.

 

     Both ice cream and gelato contain cream, milk and sugar, but in different proportions.  Gelato has more milk and less cream.  Our ice cream contains from 14 to 25% butterfat, gelato's number is only 4 to 9%. That translates into less coating of the taste receptors on the tongue so that the true flavor can shine through.  And gelato contains no egg yolks that are common in ice cream recipes.

     Another significant difference is in the serving temperature.  Gelato is served 10-15 degrees warmer, giving it a silkier and softer texture.  And being warmer is tends not to numb the mouth the way ice cream does, again enhancing the flavor profile.

 

     So consider gelato to be a healthy alternative to ice cream and treat yourself to a generous serving of Italy's most famous dessert!