04/09/2019
Why gelato is infinitely better than ice-cream?
The first gelato was supposed to be invented in Italy, exactly in Florence by the famous architect Bernardo Buontalenti, to which was given the responsibility from the Medici family to make the greatest party ever. So thanks to his powerful creativity, he has invented a new recipe made by milk, honey, egg yolk and a little bit of wine and…. that’s it GELATO. Nowadays gelato is known and eaten all over the world, but a lot of people confuse it with ice-cream, both have similar base ingredients: water, fat (in the form of milk or cream) and sugar, which are mixed together and churned (moved around vigorously). Gelato has more milk than cream compared to ice cream and, in turn, has less fat. Making gelato involves churning the mix at a much slower speed than making ice cream. Churning the mix rapidly introduces air into the mix, making the mix fluffier. As result, gelato is much milkier and denser with less air while ice cream is creamier and can consist of between 25% and 90% air. The higher density gives gelato a more intense flavor. Otherwise, gelato has a short shelf life and generally must be sold the same day that it is made. You might be skeptical. After all, how could something be healthier and taste better? But you're just going to have to trust us on this one.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.
