Tuesday, July 3, 2012

GELATO VS. ICE CREAM

Gelato is the Italian name for Ice Cream but it has some differences which makes one distinct from the other.
GELATO: NIKON D90 AF-S DX VR Zoom-Nikkor 18-200mm
ISO 800   40 mm    0EV   f/6.3   1/160
CONE: NIKON D90 AF-S DX VR Zoom-Nikkor 18-200mm
ISO 800   35 mm    0EV   f/6.3   1/160
GELATO IN CONE: NIKON D90 AF-S DX VR 
Zoom-Nikkor 18-200mm   ISO 800   70 mm    0EV   f/8   1/640
I had the joy of experiencing the Gelato in Rome. As they say, "When in Rome, do as the Romans do!"

You can get a gelato from a mobile ice cream van or from a little ice cream store down the street.


So what is the difference between the Gelato and the Ice Cream?

I guess, the best answer is to lift this from the Wikipedia and here goes:
http://en.wikipedia.org/wiki/Gelato
Gelato (Italian pronunciation: [dʒeˈlaːto]; plural: gelati) is the Italian word for ice cream. Italians use the word gelato to mean a sweet treat that is served frozen. 

It is correct to say that most gelato is different from the traditional recipe of ice cream because it is lighter having a lower butterfat content than traditional, factory made ice cream. Homemade gelato typically contains 4–8% butterfat, versus 14% for ice cream in the United States. Depending on recipes and the person making it, dairy based gelato contains 16–24% sugar. Most ice cream in the United States contains 12 to 16% sugar. The sugar content in homemade gelato, as in traditional ice cream, is balanced with the water content to act as an anti-freeze to prevent it from freezing solid. Types of sugar used include sucrose, dextrose, and invert sugar to control apparent sweetness. Typically, gelato -- like any other ice cream -- needs a stabilizing base. Egg yolks are used in yellowcustard-based gelato flavors, including zabaione and creme caramel. Non-fat milk solids are also added to gelato to stabilize the base.

Unlike most commercial ice creams in the world, from a process point of view, gelato is typically frozen very quickly in individual small batches while the conventional ice cream is frozen with a continuous assembly line freezer. Churning during the freezing process incorporates air into the mix making it lighter. The added air is called overrun. The overrun in gelato is generally 20–35%. The gelato lower overrun (compared to ice cream) results in a more expensive, denser product and with more intense flavors.

Gelato = = Yum, yum, yum, Oh I mean, Delizioso (in Italian) !!!

8 comments:

  1. It's awesome that you got to try the Gelato from Italy :D I would like to do that too someday. :) I've tried gelato too and I like it just as much as I like ice cream. I like Ice cream in general :D

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    Replies
    1. Very soon, Mich....I love ice cream, too!

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  2. Wow you're so lucky!!
    I'm definitely adding "Eat Gelato in Rome" to my bucketlist :D

    I've only eaten gelato in Cebu and Manila (and in my dreams) hahaha

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  3. OMG! This makes my mouth water. :))

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  4. I just love Gelato Ice Cream!!! I first tried it when I was in Cebu! Though it cost so expensive, but its really yummy and taste really great

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    Replies
    1. Actually, I still have to try Gelato in Cebu!!!

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