“I scream, you scream, we all scream for ice cream!” Or do we?
Here’s the Scoop:
Gelato, ice cream’s Italian cousin, is continuously gaining popularity in the U.S. & keeping more customers coming back. Sales rose from $11 million in 2009 to $214 million in 2014, which has kept the frozen dessert market above water, according to the market research firm Mintel.
What’s the Difference?
The Italian dessert staple is, in fact, quite distinct from ice cream. Gelato expert, Morgan Morano, points out a few important differences:
- Creaminess – Gelato contains less air than ice cream, and is therefore creamier, smoother, silkier, and denser than its American counterpart.
- Ingredients – Both recipes call for cream, milk, and sugar. Ice cream, however, is heavier on the cream and typically includes egg yolks to pack the mixture together.
- Fat & Flavor – More cream means more butterfat. Ice cream typically contains between 14 to 25 percent butterfat. Comparatively, gelato only has about 4 to 9 percent fat. Less fat enhances the flavors in gelato by allowing them to be tasted quicker. Because gelato is served warmer, you also get more of the flavor’s intensity.
- Serving Style: Traditional gelato isn’t scooped, it’s served with a spade. Dig it?
You Be the Judge
Want to taste the difference for yourself? Stop in to sample one (or all) of our 12 gelato flavors. If you’ve already had the pleasure of taste testing both, tell us which frozen treat you prefer in the comments!