Gelato vs Ice Cream

I'm confused about the difference between gelato and ice cream.

I had always thought that "true Italian gelato" contained no eggs. Yet when looking at different recipes (online and in cookbooks), I see gelato recipes with eggs. Every author seems to claim that their recipe is a "true" Italian gelato recipes.

What is correct? What is true Italian Gelato?

Linda Stradley
What's Cooking America
http://whatscookingamerica.net

[Robin Garr]

Linda, it gets complicated. I'd say the majority of gelatos are made from cream, sugar and flavorings, but some flavors have a custard base. My recollection is that the difference between gelato and ice cream isn't the eggs - bear in mind that American ice cream may or may not be custard-based, too - but the amount of "overage" or air beaten in during the process. Gelato has a much lower overage, so it's dense, which translates to intensity of flavor.

So, in short, it's not the eggs (in either IC or gelato), it's the air that makes the difference. But eggs are relatively uncommon in gelato.

The Wikipedia entry for gelato seems quite technical: http://en.wikipedia.org/wiki/Gelato

My understanding is that the two major differences between gelato and ice cream are the lower butterfat content and the lower overage (or volume of air) that ends up in the mix. I've read that to make true gelato, you need special equipment for the freezing process.

I've tried to make ice creams that are similar to gelato but I've only been successful once or twice and I'm not sure what it was that made for that success.

The difference is really quite simple. Ice cream is what you purchase from the pushcarts that stand outside the Metropolitan Museum of Art in New York City. Gelato is what you get from the pushcarts not far from the entrance to the Uffizi Museum in Florence, Italy.

Best
Rogov

My daughter, Nancy Hartman, wrote an article on Gelato after a recent trip to Italy.

She said, "Today gelato is readily available for everyone but buyers beware. While in Italy, I also learned that mass production has invaded the empire of artesian gelato makers. Found mainly near tourist attractions are bright vivid colored gelato flavors. These are not handmade artesian gelatos. Don’t be blinded by the bright colors for these are the chemicals and artificial flavors similar to what we find in American gelatos.

When searching for an authentic gelato experience, look for the subdued earthy colored gelatos. These are the true flavors of Italy that you want to experience. The dulled boring looking gelatos are handmade, fresh, and contain all natural ingredients and flavors, real fruits and nuts. There are no chemicals preserving them. So walk away from the bling in the corner store and find the hidden gems of Italian gelatos."
To read her entire article: http://whatscookingamerica.net/Desserts/ItalianGelato.htm

Linda Stradley

[Robin Garr]

artesian

Artisan.

I have a rule about normally not highlighting spelling and grammar misfires, but since it's published on your Website, Linda, i thought you'd want to know ...

artesian

Artisan.

Well pointed out Robin

I must admit, my initial thought was the same as Rogov - it's nominally just a direct translation, though there are clearly differences in the ice-cream making traditions of the different nations, juts as there are massive differences within each country.

regards

Ian

[Robin Garr]

[I must admit, my initial thought was the same as Rogov - it's nominally just a direct translation, though there are clearly differences in the ice-cream making traditions of the different nations, juts as there are massive differences within each country.

Yeah, I like to think I said something similar in my post, but obviously not as clearly as you and Rogov.

[Jenise]

My understanding is that the two major differences between gelato and ice cream are the lower butterfat content and the lower overage

What I thought too, with emphasis on the butterfat. Maybe I've just been listening to people who wanted to rationalize that second scoop, though.