Gelato (2024)

FAQs

What is the secret to gelato? ›

Unlike ice cream, gelato is churned at a slower speed. This slow churning incorporates less air into the mixture, resulting in a denser, creamier product. This is also why gelato seems to pack more flavor than traditional ice cream.

The main difference between ice cream and gelato is their fat content. With only 4-9% fat to the usual 10-25% of ice cream, gelato usually is lighter and healthier. Per portion, however, the answer is clear, gelato is typically healthier than ice cream.

How Can You Tell if Gelato Is the Real Thing? A real gelato is dense, not fluffy. It should get packed into a cup or a cone with a paddle-like tool, not scooped. The gelato should lie flat in the serving dish or in a stainless steel canister set into the countertop, sometimes with a lid on top so you can't even see it.

Pay attention to color

A quality gelato will never have very vibrant colours, but natural ones. For example, pistacchio should never be green like you might think, but brownish. For berry colours, look for deep, muted reds rather than shocking pink, and lemon should be white rather than yellowy.

Gelato is the Italian word for ice cream. It starts out with a similar custard base as ice cream, but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream.

It's the last big factor: temperature. Ice cream is best served at around 10°F; gelato cases are set to a warmer temperature. If you freeze gelato really cold, it'll turn right into the dense, relatively-low-fat brick it has the potential to be. But when warm, it's that perfect soft-but-not-soupy consistency.

All Talenti® gelatos and sorbettos are crafted with the same uncompromising commitment to artisanal quality that has distinguished authentic Italian gelato for centuries.

Talenti is lower-fat, lower-calorie, and just as satisfying and indulgent as any full-fat dairy ice cream out there. A 2/3-cup serving of Talenti Madagascan vanilla bean gelato contains 260 calories, 30 total grams of sugar, 13 total grams of fat and 5 grams of protein. Each container includes 3 servings.

Gelato has about 160 calories and 17 grams of sugar in an equal serving of 88 grams. These sweet treats are both high in sugar and calories, so they are best consumed only once in a while in moderation.

To tell the truth, in Italy we eat gelato all year round (too good!), but it is certainly in the summer that we enjoy this pleasure the most. After lunch (or as lunch), in the afternoon, late at night… any time is good to enjoy a gelato! It is nice to eat it in company.

Why do people like gelato so much? ›

Another reason people love gelato is that it has a much lower fat content than traditional ice cream. This is because of the difference in their primary ingredient. Ice cream typically uses cream as its base, while gelato uses mainly milk for its final product.

The secret of Italian gelato lies in its artisanal preparation and the careful selection of fresh and natural ingredients. Unlike industrial ice creams, gelato contains less air, making it a creamer and denser option.

Denser, Smoother Texture: Gelato is churned at a slower speed than ice cream, incorporating less air into the mixture. This results in a denser, smoother texture that coats your palate with creamy perfection with every spoonful.

Gelato contains all three fundamental states of matter: solids (ice and fat), liquids (milk and sugar solution), and gas (air). These elements—specifically, ice crystals, fat droplets and air bubbles—are a lot to keep track of, and to make great gelato you have to know how to manage them.

Gelato is churned at a slower speed, incorporating less air into the mixture. This results in a denser, creamier texture. While ice cream can contain up to 50% air (overrun), gelato typically has around 20-30% air.

Gelato has a lower milk fat content than ice cream, usually 4 to 9%, yielding a softer, denser texture and smaller ice crystals. That's a result of the base, which typically includes less cream and more milk, as well as a slower churning process that introduces less air into the final product.