So maybe this sounds like a silly post idea, I think that we all kind of know the difference between Gelato and Ice Cream, but then again, maybe we really don’t. Think about it, I can tell you that Ice Cream always seems to be a bit fluffier and milky, but when frozen feels really hard and even icy (ice cream) and that Gelato always seems to be richer with more flavors, less American, reminds me of vacations in Europe. Seems to be more gooey. But ultimately I have really never known or thought too much about the difference between the two, until coming across this wonderful article from Serious Eats – I’m not sure I love the idea so much of sending you to someone else’s site, I would much prefer that you stay on mine, but this a great explanation and I couldn’t do it justice by summarizing it.
Serious Eats – After “what’s your favorite ice cream?”, the question I get asked the most as an ice cream maker is “what makes gelato different from ice cream?” How does gelato get that soft, elastic texture and slow-to-melt milkiness compared to ice cream’s richer, creamier body?
It comes down to three factors: fat, air, and serving temperature. The more complicated answer? Things aren’t always clear cut: this is food, not phylogeny, so individual recipes can blur the lines between the two. But there are some basic differences to keep in mind.