Gelato is much silkier in texture and a bit denser than ice cream. This denseness allows gelato to pack much more flavor than traditional ice cream. Gelato also usually takes its flavors from natural sources (3). Ice cream's typically higher air content makes its texture soft and light.
While both gelato and ice cream contain cream, milk and sugar, there are differences, too. Authentic gelato uses more milk and less cream than ice cream and generally doesn't use egg yolks, which are a common ingredient in ice cream.
Made using less air and more milk, gelato is much silkier in texture and richer in flavor. Because of the way gelato is made, it also contains less butterfat and fewer calories overall.
Gelato typically offers fewer calories, less sugar and lower fat content per serving than ice cream. The typical 3.5 oz. serving of vanilla gelato contains 90 calories and 3 grams of fat, compared to 125 calories and 7 grams of fat in the average vanilla ice cream.
Gelato is the Italian word for ice cream derived from the Latin word “gelātus” (frozen). Gelato is lower in fat because it contains less cream and more milk, and is churned slower resulting in less air and a richer flavour.
Gelato is healthier for you.
SFGate reports that while ice cream has 14 to 17 percent milkfat, gelato contains just 3 to 8 percent. That's because ice cream uses lots of heavy cream, while gelato uses milk. Gelato also uses far fewer egg yolks than ice cream—in some cases none at all.
If you have ever had gelato, you'll know that gelato spoons are different from regular spoons. Instead of a typical tasting spoon, gelato spoons are round and flat like a shovel. The flat nose helps eaters to scrape across the bottom of the bowl more efficiently.
Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of The Art of Gelato.
Gelato contains carbohydrates in the form of simple sugars, which your body can quickly absorb and use as energy. Enzymes, such as those found in pineapple, help your digestive system work better.
The Healthiest Choice
Gelato has more calories and fats, which makes people feel satisfied in smaller portion servings. On the other hand, sorbet does not contain fats, but have lesser calories, making you want to eat more.
A good gelato must have a compact structure and it should appear smooth and silky, even if at the same time a little porous. It doesn't have to look grainy and/or rough, and not even shiny.
Italian gelato recipes contain less fat content when compared to regular ice creams. With whole milk and sugar as the key ingredients, an Italian gelato ranks a lot higher in terms of taste and texture. Most standard gelato recipes do not include egg and cream.
Cioccolato is at the top of everyone's list, from children to adults. Chocolate flavors range from Cioccolato al latte (milk chocolate) to Cioccolato Fondente (dark chocolate) through extra-noir in the most gelateria.
Cost: On average, gelato costs 30-50% more than ice cream. Ice cream may be cheaper at the register, yet you are saving a few pennies merely to eat a lot of whipped air. Gelato is more densely packed and you will get much more out of it than store-bought American ice cream.
Carob seed flour gives texture to gelatos, creams and sorbets; it also detoxifies the liver, lowers cholesterol and regulates blood sugar levels.
Experts suggest eating any foods that contain added sugar and saturated fat, like ice cream, in a moderate and mindful way. In excess, these foods might displace nutritious choices in your diet and increase the risk of chronic conditions like heart disease, high cholesterol, obesity and diabetes over time.
The freezing process kills the bacteria in frozen yogurt so you do not get the same probiotic benefit. So from a calorie standpoint, it looks as if gelato is the worst and frozen yogurt is the best. Gelato also has the most sugar, and ice cream the least.
Both contain a lot of sugar, but gelato is traditionally made with much less fat. Either can be part of a healthy diet when consumed occasionally and in moderation. However, as with any food that's high in sugar and rich in calories, it's best to limit your intake for optimal health.
Gelato, Italy
Gelato is a culinary symbol of Italy.
Gelato is the richer, denser, and smoother relative to American ice cream. In fact, the term gelato actually means ice cream in Italian.
Research shows that eating something sweet triggers your liver to release a hormone (called FGF21),” says Brierley Horton, MS, RD. “Once that hormone hits your bloodstream, it travels to your hypothalamus and essentially tells your brain you're thirsty.
Egg yolks, beside adding the flavor and color to your recipe, are also a natural emulsifier (they help binding water & fat molecules to obtain a smooth and creamy texture) and help incorporate more air in your gelato. These reasons make them ideal in chocolate, nuts and overall heavy solid & fatty flavors.
In foreign countries, the noun gelato (masculine, plural gelati) is associated with a special kind of Italian ice cream. In Italy however, gelato refers to a wider range of ice cream and is therefore a more generic term.
The lower overrun together with the lower fat content gives gelato its dense and sticky texture that you see often.