Gelato is an Italian frozen treat that is highly similar to ice cream. A lot of people believe that the differences are minimal but in reality they are not. This is especially true for those which are made in Italy or based on the original Italian recipe. Some of the frozen treats which are made in the United State of America may not have followed the original Italian recipe and might be closer to ice cream when it comes to the ingredients as well as how it is made.
Points of Difference
There are several differences between gelato and ice cream which buyers and consumers should know. The different aspects can be found in the ratio of the ingredients and the process that these frozen treats are made.
The ingredients of both treats are relatively similar with each other but the amount that is put into each differs. Ice cream has around ten percent fat while the other has a lesser amount, around five to seven percent only. This difference is seen in the ratio of whole milk and cream which is added to the mixture. For lesser fat, there is more whole explanation of gelato pod milk compared to the cream. In some custard based treats, the makers add egg yolks which can also tip the balance of fat even more. This is prevalent in most makers of the frozen dessert in the United States whereas the makers of the Italian based treat seldom use egg yolks in their recipe.
Air is also incorporated into the mixture of both treats but the amount differs greatly. Commercial ice cream makers churn their makers faster and harder. This process incorporates more air into the mixture and adds to the volume.
Some people think that the added volume means more ice cream but the reality is that it is just more air added to the mixture. The gelato is churned at a much slower pace than the commercial treat and this means that it is denser and more flavorful compared to the commercial treat. This also means that it is expected to be more expensive than its commercial competition because of the difference of the processing. Homemade frozen treats which are made in smaller machines operated by the home owner may actually be closer to the Italian treat because the standard machine does not come close to the commercial machines which can churn faster and harder.
The serving temperature of the treats is also another factor that differentiates the two of them. Gelato is served in warmer temperatures than ice cream which is why it is more malleable than the frozen treat. Ice cream is always served frozen which makes is more difficult to be flavorful since the cold can numb the taste buds. The freezing temperature can also cause the fat to coat the tongue which can affect how ice cream tastes to the individual. Since the Italian gelato has less fat, there is not much to coat the tongue and affect the taste that the individual experiences.
Tips for Serving Gelato to Guests
There is nothing quite like enjoying a dish of gelato on a hot summer day after you’ve enjoyed a meal. You know what you like and you know what to put in that dish to make it the perfect treat for you. What happens when you have guests over, though? Do you know how to serve up this cold treat for them? Many do not know what it is and they may be unsure what to expect from it. With a bit of help from you, though, they can fall in love with this tempting treat. They may have to pick it up the next time they are out too.
The Right Temperature Is Important
One of the first things to know about gelato is that it is not ice cream. It is not meant to be eaten in the same solid, often hard form that ice cream is. If you get this right, the product will speak for itself. In short, you want it to be just slightly melty in texture. That means that it should be left out of the freezer for a few minutes before you serve it. If it starts to melt, that is okay. Of course, you do not want it to be liquid, but it should be soft rather than hard.
Oh the Flavors
If you are having an elegant dinner, or you just want to make your friends think you are sophisticated, you can get out those fancy dishes and serve up this treat on them. However, you have to get the flavors right. Depending on what type of food you plan to serve to your guests, ensure that the flavors of gelatos you offer (and you can offer more than one) meld well. For the most part, you want to offer more than just chocolate and vanilla. After all, this is not a kid’s birthday party. Choose flavors that compliment the dishes you’ve served.
Get the Toppings Ready – Or Not
Unlike American ice cream, gelato does not have mix ins. It does not need syrup poured over the top of it. You can leave out the gelato print on demand company sprinkles and the whipped cream, too. None of these things are common when this product is served in a small stand on the corner of a marketplace in an outdoor venue in Italy. In other words, keep it simple. A scoop or two of the gelatos themselves is all that your guests need.
Gelato is not your average ice cream and you should not treat it as such. You will want to give your guests a treat that is simply divine and a higher quality. Yet, you do not have to oversell it. The taste will do that for you.
