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What makes gelato different from Ice cream ?
Air Content
The air content of ice cream (referred to as overrun) is usually much higher than that of good gelato. Whilst some air in the product is needed for structure and malleability, too much air will leave it flavorless and without body.
Translation: less air more flavor and value for money!
Fat Content
The fat content of ice cream is always much higher than gelato. Gelato includes dairy based gelato (2-8% fat content) as well as sorbet gelato ( zero fat content).
Texture
The texture of good gelato should be much softer and smother than traditional ice cream.
Serving Temperature
The serving temperature of gelato is around -15 c where as the serving temperature of traditional ice cream is around -18 c.
Serving Method
Gelato is traditionally served with a spade (one for each flavor) as opposed to the scoop which is the traditional ice cream serving implement. This is to prevent cross-contamination of Flavors as well as to prevent water from entering the gelato from the scoop.
All Natural
Good Gelato should contain no artificial flavors, colors or additives whatsoever.