We’re constantly asked “What is Gelato”? Or “What is the difference between Frozen Yogurt, Gelato, and Ice Cream???“ Well, here is the answer: “Ice cream is nothing more than a lower quality Gelato”.
The first Gelato was made in the mid 1500’s in Florence (Italy). Starting that day, Gelato developed an increasing number of recipes and qualities. It has always been made using natural ingredients; milk, eggs, and a low percentage of cream and sugar. When big companies in the 1800’s wanted to produce gelato on a large scale to make more profit, they couldn’t do it. They needed to change most of its natural and healthy characteristics, creating ice cream. Manufacturers push cold air inside ice cream and frozen yogurt, so when you eat it, more than 50% of the volume is just AIR and that’s why you can eat a huge cup of it compared to gelato!!!
Gelato is also 15 degrees warmer than ice cream, preventing the cold from masking its bold flavor. Furthermore, a large production requires a longer storage, meaning that when you eat an ice cream you’re eating something which has been stored for months, sometimes more than 1 year. Your gelato has always been made the same day of consumption.
The percent of fat in ice cream is 16-35%, while in Gelato is 0- 8%. Gelato has an average of 4% protein versus 1% in Frozen Yogurt, which is made by adding a flavor based bag to milk in the self service machine, then toppings are added. To make gelato we blend fresh fruit every day, we use non fat milk, pure cane sugar instead of High Fructose Corn Syrup, no colorants are added and toppings are mixed throughout. Lastly, we add the most important ingredient to all our flavors: our passion.
CIAO.
Clint
