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August 6, 2019
Ice cream VS Gelato: The differences and the best recipes

A simple search on the Internet, regarding the differences between ice cream and gelato, will show you thousands of results which lead to similar articles. Why are they similar? Because differences exist and they are specific. So? Why keep on reading this blog post when I am just going to tell you the same things? I will answer you right away! In this blog post, apart from their differences, you will also find the best recipes to create super delicious ice cream and gelato at home! Yes, yes! That’s right :-) Well, shall we get started with the differences (since the more you know about something, the better you can make it)?

Many people consider that gelato is simply ice cream in Italian. Gelato in Italian means “frozen”. But you know what?  Gelato may be frozen but it is not as frozen as ice cream! This is their first difference. They both come out of the freezer, but gelato is served in a much higher temperature than ice cream. For this exact reason, its texture looks -and is!- a lot creamier than ice cream’s, while this process gives the specific type of ice cream a shorter shelf life.  

And since we are talking about gelato’s creamy texture, you should know that this is not only due to the temperature, but also to the making process and specifically the…air! So, this is the second difference between the two types of ice cream. Specifically, gelato has about 50% less air compared to ice cream. You see, after mixing milk, heavy cream and sugar in the classic ice cream, there is the addition of air that almost doubles the product’s quantity, and also affects its final consistency. On the other hand, gelato contains half -maybe even less- the quantity of air. What does that mean? Rich flavors and creamy texture.

So, let’s get to the last -main- difference between ice cream and gelato. This has to do with the raw materials and the fats. For the production of gelato, we use more milk but less heavy cream and sugar compared to the quantities needed for the production of ice cream. Moreover, classic ice cream may contain 10-35% fats, while gelato contains 6-10% fats; a fact that makes this type of ice cream melt a lot faster.

And now, let’s get to my favorite part – the part of the recipes! Study each one separately and decide which one or…ones you are going to try!

Enjoy, everyone!

Akis

 

Recipes for unique, homemade gelato:

Vanilla gelato

Vanilla gelato by the Greek chef Akis Petretzikis

Pistachio gelato

Pistachio gelato by the Greek chef Akis Petretzikis

Chocolate rum gelato

Chocolate rum gelato by the Greek chef Akis Petretzikis

Recipes for delicious, homemade ice cream:

Homemade pistachio ice cream

Homemade pistachio ice cream by the Greek chef Akis Petretzikis

Homemade vanilla ice cream

Homemade vanilla ice cream by the Greek chef Akis Petretzikis

Homemade chocolate ice cream

Homemade chocolate ice cream by the Greek chef Akis Petretzikis

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