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GELATO & SORBETTO

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GELATO VS ICE CREAM – Which one is yours ?

Most of you will simply know it as the Italian version of ice-cream. The key difference is Gelato is made using milk as a base while ice-cream is made, well, using cream. This means Gelato will have a lower fat content compared to ice-cream. United States Food & Drug Administration (FDA) mandates that ice-cream needs to contain minimum 10% fat. On the other hand, Gelato typically has 5-8% fat content. ( not more than 10 percent )

American-style ice creams are churned fast and hard to whip in plenty of air (called overrun), which is aided by the high proportion of cream in the base. The most high-end ice creams have an overrun of 25% or so, which means they’ve increased in volume by 25%; cheaper commercial versions can run from 50% to over 90%, which gives them a light, thin, fast-melting texture that isn’t very flavorful (those bites are a quarter to a half air!). Gelato is churned at a much slower speed, which introduces less air into the base—think whipping cream by hand instead of with a stand mixer. That’s why it tastes more dense than ice cream—it is.