If you've ever visited Italy, you probably experienced creamy, delicious gelato. And maybe you assumed that the only reason it seemed richer and more intensely flavored than American ice cream back home was because you were enjoying it on the foot of the Spanish Steps in Rome, rather than on your couch back home.
But there are actually a few main differences between gelato and ice cream. To find out, I asked Alon Balshan, owner of Alon's Bakery and Market in Atlanta, whose own gelato is quickly becoming a favorite among frozen-treat connoisseurs there.
Alon explained to me that while ice cream legally has a minimum of 10 percent fat, gelato is made with a greater proportion of whole milk to cream, so it contains more like five to seven percent fat.
But don't expect to be able to get Italian gelateria-style results by making a gelato recipe in your home ice cream machine: Alon also said that gelato is churned at a slower speed than ice cream, so it's denser because not as much air is whipped into the mixture. (Gelato contains about 25 to 30 percent air, while ice cream can contain as much as 50 percent air) Finally, while ice cream is typically served frozen, gelato is typically stored and served at a slightly warmer temperature, so it's not quite completely frozen.
As for that amazing, rich flavor, Alon says, "Since there's not as much fat in gelato, it doesn't coat the mouth in the same way. So the flavors are more intense."
But one thing ice cream and gelato do have in common: you won't be able to resist just one more scoop!
Want to make gelato at home? De'Longhi has a home gelato maker with a built-in compressor to chill the mixture without the need for a bowl that must be pre-frozen beforehand. Read the review of the De'Longhi Gelato Maker.