How is gelato different from regular ice cream? Aldi has Italian gelato that looks pretty good.
This is from a webpage for a gelato shop:
Gelato is Italy’s version of ice cream, with three major differences.
First, gelato has significantly less butterfat than ice cream’s typical 18 and 26 percent. Tests conducted by Delaware’s Department of Agriculture confirmed Caffé Gelato’s vanilla and chocolate gelato both have less than 10 percent butterfat.
However, less fat does not mean less taste. With the lower butterfat content, gelato is less solidly frozen than ice cream and melts in the mouth faster.Therefore, the customer will taste gelato’s full flavor immediately.
Second, gelato has a much higher density than ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. Manufacturers add air to ice cream because it nearly doubles the quantity of their product. But, it cuts their quality in half. No air is added to gelato. The result is a higher quality dessert with a richer, creamier taste.
Third, gelato is served slightly warmer than ice cream. While both gelato and ice cream are served well below the freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelato’s taste is further enhanced as it melts in the mouth.
Gelato has more cream and is a denser product
Asking questions of fact is obsolete in the internet age:
http://en.wikipedia.org/wiki/Help:IPA_for_Italian
Gelato typically has more sugar than ice cream and may have a custard base with egg yolks.