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GELATO VS ICE CREAM
We are often asked "what is the difference between gelato and ice cream?"

Gelato is the Italian word for ice cream, so you could argue that gelato and ice cream are the same. However we all know that there’s a big difference between the soft, smooth texture and clean taste of gelato compared to American-style ice cream's heavier, richer texture? So why the difference? It comes down to these factors: fat, sugar, air and serving temperature.

The difference between ice cream and gelato Compared to today's American-style ice cream gelato has less fat in the base and less air churned into it during the freezing process. American-style ice creams are generally heavy on cream, and have a fat content of at least 10% (which can be considerably higher in most homemade and many premium versions).

Gelato uses more milk than cream, so it doesn't have nearly as much fat. American-style ice creams are churned quickly to whip in plenty of air (called overrun) which is helped by the high proportion of cream in the base. Most luxury ice creams have an overrun of around 25% which means they've increased the mix in volume by 25%. Cheaper commercial versions can run from 50% to over 90%, which gives them a light, thin, fast-melting texture with less flavour as in reality you are eating mostly air! Gelato is churned at a much slower speed, which introduces less air into the base. So, you get more pleasure per mouthful with gelato!

All these differences give gelato a dense, milky texture that's less creamy than the fat heavy American-style ice creams. Gelato has a more intense flavour than ice cream, since it has less cold fat that coats the tongue and gets in the way of tasting things. Gelato's flavours come through directly and quickly then melt away, leaving a clean mouth. Serving Temperature So if gelato has less fat and air than ice cream, you may wonder why is isn’t hard? It's because of the last big factor: temperature. Ice cream is best served at a slightly higher temperature than ice cream. If you freeze gelato really cold, it will become very hard. However, when it is ‘warmer’ it has a perfect soft consistency. If you stored ice cream at the same warmer temperature, it would melt and become watery as the high fat in water emulsion would melt too fast. That’s why we recommend that our gelato is best eaten in store, as it is freshly made and held and served at the correct temperature. If you do wish to take away a litre of our ice cream to enjoy at home, we suggest you let the gelato stand for 30 minutes after removing from the freezer in order for it to ‘warm up’ to the correct serving temperature.