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–which translates to “frozen” from Italian–is a frozen treat from Italy which was originally created in the 16th century.
Many people consider that gelato is just the Italian word for ice cream but this is not so, there is a significant difference between the two, particularly compared to the world famous, creamy, American version. The word gelato in Italian is a shortened version of the word 'congelato' which literally means 'frozen'.
Similar to ice cream, gelato is made from a custard base of milk, cream, and sugar. The difference lies in the proportions of each with gelato having more milk (and less cream) compared to ice cream. Gelato also doesn't usually contain egg yolks the way that ice cream does.
While the word "gelati" is simply the plural of gelato, it's also considered its own dessert. It's a mixture of Italian ice (a sweetened dairy- and egg-free fruit-based dessert) and custard. Some are layered (a scoop of each dessert), while some are blended together.
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.
Most assume that it's just the Italian term for ice-cream, but there's much more to it than that. Gelato is made differently to traditional ice-cream: a lot less fat is used in its creation, and it's churned at a much slower speed to prevent adding in too much air.
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.
Because gelato is richer, creamier, and has less air than ice cream, you don't have to eat as much to feel satisfied.
It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream. Gelato is served at a slightly warmer temperature than ice cream, so its texture stays silkier and softer. Because it has a lower percentage of fat than ice cream, the main flavor ingredient really shines through.
As gelato is lighter than ice cream, it's recommended you use a spatula or flat paddle as they allow you to slice neatly into the gelato and get the perfect serve. When it comes to ice cream and sorbets, a traditional size 16 ice cream scoop is a classic but the best.
Bernando Buontalenti entered the scene in the second half of the 16th century. He was a famous painter, architect, and engineer in addition to being an amateur cook. He is generally credited today as being the inventor of gelato, as he seems to be the first to introduce milk and eggs to the mixture.
The person credited as the pioneer of gourmet ice-cream in Australia is Alix Mandelson. She arrived here in the early 1960s with the US diplomatic service.
The 1930's saw gelato shops spring up in Sydney and Melbourne, strategically placed at beach side locales to lure in the sun-drenched beach lovers craving a cool down. Our love affair with gelato continued to grow through the 1960's and 70's, when gelato made its way into the kitchens of Australia.
As you probably know, this popular dessert hails back in Italy tracing its beginnings during the early renaissance. This means that gelato came first than ice cream. Flavors like vanilla, pistachio, chocolate, and cream were traditionally developed first.
Gelato, Italy
Gelato is a culinary symbol of Italy.
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.
Gelato, churned at a much slower speed, has less air incorporated into the freezing mix, making gelato denser than ice cream. The air interspersed throughout the network of ice crystals and fat in ice cream keeps ice cream colder for longer, meaning that gelato is prone to melt faster.
Meanwhile, Italian gelato includes only about 4 to 9 percent fat. Because there's less butterfat coating your palate, gelato's flavors tend to taste more intense. Gelato also contains less air than American ice cream — that helps keep it dense, fluid and creamy.
If you are looking forward to losing weight, but can't stop digging your face into the pints full of frozen desserts, go for gelato any day. With lesser calories and fats than the ice cream, gelato is a win-win dessert for you.
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.
Ice cream typically contains more air than gelato and therefore tends to be lighter in texture. On the other hand, gelato usually contains less air than ice cream, resulting in a denser texture, but still soft and scoopable.
Florence: Vivoli
Considered the birthplace of gelato, Florence has some of the best gelaterias on the planet, and Vivoli always makes the cut when the best gelaterias of Florence are listed.
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.