If you’ve ever traveled to Italy and eaten ice cream at a local gelateria you’ve probably experienced the difference between ice cream and authentic gelato. Gelato the Italian word for ice cream is thicker and smoother than American ice cream. It has a lower fat content due to the higher ratio of milk to cream and is churned more slowly than ice cream which contains less air. This gives gelato a richer flavor than ice cream and makes it so creamy (despite having less cream) that it melts in your mouth.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Insider Food | 2021-02-20 17:00:34 |  3,886,464 Views |
How Traditional Italian Ice Cream Is Made | Regional Dishes
The fir eats / Julia Hartbeck
Consuming raw and undercooked eggs carries a risk of foodborne illness. Make sure the custard is cooked to at least 160 F.
The base of gelato is a creamy custard made with whole milk and sometimes egg yolks (depending on where in Italy it’s made) which give gelato its vibrant yellowish color. Gelato is served at a warmer temperature than ice cream and therefore requires an ingredient to keep it from melting too quickly; this recipe is enriched with powdered milk for stability while many ice creams use additives to keep the treat frozen.
