This post was first published on the Slow Travel Tours blog in August 2023.
Gelato vs ice cream…aren’t they the same thing? In translation, si (yes.) Gelato in Italian translates to “ice cream” in English, but that’s just the starting point. Read on to learn more about the differences between these two tasty treats. For me and many Adventures in Italy guests, you will learn firsthand how delicious and FUN it can be to sample gelato on the daily 😉 We often take field trips for afternoon gelato, and have even made it a few times during our cooking class.
From Southern Living, both gelato and ice cream include milk and sugar in their bases, but they differ in the amounts, in the process, and the additional ingredients. Let’s start with ice cream. It’s made with a custard base of eggs, egg yolks, milk, cream and sugar. Churned quickly, it allows for more air in the mixture leading to a colder, more fluffy treat. Lots of cream, lots of fat content.
Gelato uses more milk and less cream than ice cream, and usually no egg or egg yolks. Less cream, less fat content. Because it is churned at a slower speed, the finished product is more dense, flavorful, and served at a warmer temperature than ice cream. Look for gelato stored in metal tins, and served with a flat metal utensil instead of a scoop. The warmer temperature is also why it melts faster, and why I always order mine in a cup instead of a cone!
What about all of those bright colors of gelato you see in Italy? According to Slice of Tuscany, gelato is made with seasonal, natural fresh ingredients. So the color should be natural as well. No neons, no super vibrant colors. If it looks unnatural, it is!
Just a quick aside about sorbet, also a favorite of mine on especially hot days! Sorbet is made without eggs, milk, or cream so it has the lowest fat content of the three. It uses sugar and fruit to create a full flavor, and a dense texture.
Which do you like best? Come find your favorite flavor and your favorite shop in Orvieto with Adventures in Italy! (Special shout-out to my mom, Abby, who is my most frequent gelato partner-in-crime!)
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