Gelato vs. Ice Cream?!
Gelato vs. Ice Cream?
Who likes either better and why? I just had the most delicious Gelato the other day. It consisted of 3 GIANT scoops of Chocolate Mint, Cappucino, and Strawberry Cheesecake. Better than any ice cream I'd ever had.
Answers:
Fine, eat your Euro-Gelato and enjoy it muchly. As for me and mine, we shall icecream unto death! Ok, saw right through me, Gelato has these really intense flavors icecream doesn't, but icecream is so much more comfort food, I suppose. But mango-peach Gelato,...now I'm conflicted, and I willl have to spend my entire summer eating as much of both as possible, and I have you to blame. For this fate, I truly thank you!
Gelato is so delicious!!
When i was in boston i got some really nice gelato, way better than ice cream!!
i never had gelato but i hear it really sweet. ^_^
Gelato is the best. I like Chocolate Hazelnut the best.
I think gelato is better more sweeter
It really depends on what I feel like....
I've had great ice cream before (chocolate and peanut butter from Nelson's is the best)
And I've had great gelato (raspberry and chocolate hazelnut...yum)...
It's a tough decision.... :)
Gelato... oh so very good. The last Gelato I had was at WAB in Ferndale, MI and it was triple chocolate.
I've never had Gelato...I've always wanted to try it. But I don't know where to get it here in Northern California. It sounds so yummy...can you send some my way:)
I usually have ice cream as its cheaper and I can eat more of it and more versatile, but for a extra special treat Pistachio gelati or lemon is my favourite. mmmm
yum! and better foryou without the fat! I think bit is a cleaner purer flavour. go and tell your gelato folks how much you enjoyed it, next time you'll get an extra scoop!
I prefer Gelato and this is why:
Gelato is simply ice cream the way it was before the American Industrial Revolution blew it full of air and artificially flavored it.
The air is referred to in the trade as “overrun.” Technically, overrun is the amount of air whipped into the ice cream during the manufacturing process. Once upon a not-so-long-ago time, ice cream was hand-cranked in buckets filled with ice and salt. The ice cream was stirred slowly during this process, which didn’t allow for the incorporation of much air.
Most American brands of bulk ice cream range from 60% to 120% overrun (that means they consist of 30% to 60% air). Air, of course, increases the volume of a frozen dessert, and allows a manufacturer to produce (and sell) more product without using correspondingly more ingredients. Even a better-quality ice cream might have overrun of as much as 50%. By contrast traditionally-made gelato should contain under 20% overrun (10% air). The result will be a texture denser than that of ice cream. Because of this increased density, gelato’s texture is very creamy, even though it has less butterfat content than most ice creams.
Gelato contains less fat than do many ice creams. Most superpremium ice creams in the U.S. have a butterfat content of 15% to 18%; gelato’s butterfat content normally runs from 4% to 14%.
Gelato...so smooth and creamy!
Gelato is sooo much better and I think it's lower in calories:-)
You know how they call ice cram in Italy?
"Gelato"
I really didnt taste a difference... I think gelato is suppose to be creamier
well i love ice cream but my great aunt carol said that in europe gelato was originated & when she was there it was so delicious, 3 X the deliciousness than ice cream, but unfortunately 3 X the calories