One of the primary differences lies in their composition. Gelato contains a lower percentage of fat compared to ice cream. This is because gelato uses more milk than cream, while ice cream typically has a higher cream content, contributing to its richer fat content. Additionally, gelato incorporates less air during the churning process, resulting in a denser and creamier texture. Ice cream, on the other hand, is churned at a faster speed, which introduces more air into the mixture and gives it a lighter, fluffier consistency.
|
Group |
Milk Fat |
MSNF |
Sweeteners |
S/E |
TS |
|
Ice cream (economy) |
8-10 |
10-12 |
15-17 |
0.4 |
32-36 |
|
Gelato style |
4-8 |
9-12 |
15-24 |
0.5 |
32-42 |
MSNF: Milk Solids Not fat
S/E: Stabilizers and Emulsifiers
TS: Total solids
Gelato is crafted by blending liquid and solid ingredients, which are then processed in "batch freezers" to produce the cool, creamy delight showcased in gelato shops. To create high-quality craft gelato, a wide variety of ingredients can be selected based on the needs and preferences of customers. Common ingredients include milk, sugar, fruit, water, cream, eggs, powdered milk, and fructose.
