Gelato is the Italian name for Ice Cream but it has some differences which makes one distinct from the other.
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GELATO: NIKON D90 AF-S DX VR
Zoom-Nikkor 18-200mm
ISO 800 40 mm
0EV f/6.3 1/160
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CONE: NIKON D90 AF-S DX VR
Zoom-Nikkor 18-200mm
ISO 800 35 mm
0EV f/6.3 1/160
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GELATO IN CONE: NIKON D90 AF-S DX VR
Zoom-Nikkor 18-200mm ISO 800 70 mm
0EV f/8 1/640
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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) !!!
