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Gelato Machine

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The difference between ice cream and gelato Compared to today's American-style ice cream gelato has less fat in the base and less air churned into it during the freezing process.

Gelato uses more milk than cream, so it doesn't have nearly as much fat.

Gelato is churned at a much slower speed, which introduces less air into the base. So, you get more pleasure per mouthful with gelato!

Gelato has a more intense flavour than ice cream, since it has less cold fat that coats the tongue and gets in the way of tasting things. Gelato's flavours come through directly and quickly then melt away, leaving a clean mouth.

Serving Temperature So if gelato has less fat and air than ice cream, you may wonder why it isn’t hard? It's because of the last big factor; temperature.

Gelato is best served at a slightly higher temperature than ice cream. If you freeze gelato really cold, it will become very hard. However, when it is ‘warmer’ it has a perfect soft consistency. If you stored ice cream at the same warmer temperature, it would melt and become watery as the high fat in water emulsion would melt too fast.

That’s why we recommend that our gelato is best eaten in store, as it is freshly made and held and served at the correct temperature. If you do wish to take away a litre of our ice cream to enjoy at home, we suggest you let the gelato stand for 30 minutes after removing from the freezer in order for it to ‘warm up’ to the correct serving temperature.

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