Difference Between Ice Cream and Gelato
Gelato has less fat (using more milk than cream), less air (making it denser), and is served warmer than ice cream. This creates a more intense flavor and silkier texture. American ice cream must have at least 10% fat and typically contains 25-90% air. Gelato has 4-9% fat and minimal air.
Key Takeaways
- The fat content is a key difference.
- Egg yolks are traditional in some gelato recipes but not required; ice cream often uses egg yolks in custard-style versions.
- Soft serve is ice cream with more air and served at warmer temperatures, different from gelato.
Explanation
The fat content is a key difference. Ice cream is made with more cream and has a higher fat content (10-18%), while gelato uses more milk and has lower fat (4-9%). Higher fat coats the tongue and slightly mutes flavors; lower fat allows more direct flavor impact.
Air content (overrun) dramatically affects texture. Commercial ice cream can be up to 90% air by volume, making it fluffy and light. Gelato is churned more slowly, incorporating less air (20-35%), resulting in a denser, creamier texture.
Serving temperature matters too. Ice cream is served at about 0-10°F, while gelato is served at 10-22°F. The warmer temperature makes gelato softer and allows flavors to be tasted more readily since extreme cold numbs taste buds.
Things to Know
- Egg yolks are traditional in some gelato recipes but not required; ice cream often uses egg yolks in custard-style versions.
- Soft serve is ice cream with more air and served at warmer temperatures, different from gelato.
- Sorbet and sherbet are different categories entirely, with little to no dairy.