What is the Difference Between Ice Cream and Gelato?
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The distinction between ice cream and gelato lies in texture and flavor.
Gelato has a thicker texture and a more intense flavor than ice cream, which is due to the use of different ingredients in its preparation.
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Likewise, the production method is different, which mainly affects the consistency of the product. Although both are made in hard ice cream machines, these are adjusted to add more air into the mixture when making ice cream than when making gelato.
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Other differences include the amount of ingredients used in their preparation, as well as the way they are cooled and presented, so it is important to consider these aspects to obtain the desired product:
1. Proportions of ingredients.
Gelato and ice cream recipes differ in the proportions of ingredients they use: water, milk, cream, and sugar. Despite having a similar base, "gelato is made with more milk than cream and less sugar."
Therefore, gelato is lower in calories. To give a concrete example: while a half cup of ice cream contains 210 calories, the same amount of gelato only has 160 calories.
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2. Method of preparation. The production of both products can be carried out using the same machine, which allows the overrun of the mixture to be controlled (Hardness and Shake Shape Control, together with the efficient cooling system according to the type).
For gelato, it is possible to use mixing paddles instead of blades, which help reduce the air incorporated in the mixture, break up the crystals formed and achieve a homogeneous temperature. However, in Emerimark equipment it is not necessary to change mixing paddles and blades, in our equipment it is controlled by a touch screen.
For ice cream, on the other hand, the aim is to increase its volume through the aeration process.
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3. Texture.
Ice cream has a lighter and smoother texture compared to gelato, due to a higher level of overrun during its production process. Even though the same machine is used, ice cream is always churned at a higher speed.
Gelato is characterized by a denser texture and a smooth, elastic finish. This is because the machines used to prepare it replicate manual churning movements, which are slower and allow for the incorporation of less air.
4. Flavor. The difference in taste is another distinction between ice cream and gelato. Gelato offers a more authentic flavor; for example, if it is almond or tiramisu, its flavor will be more similar to these products.
Instead, the taste of ice cream tends to be less authentic due to the use of artificial flavors and preservatives.
Pasteurization also affects the taste. Gelato ingredients, when pasteurized at lower temperatures, retain their natural flavor better. However, this also means that the product has a shorter shelf life.
5. Refrigeration. Gelato freezes more quickly and requires less refrigeration than ice cream to maintain its smooth texture. This temperature difference is usually between 6-8 °C.
Therefore, an ice cream display case should be kept around -18 to -20°C, while a gelato display case should be between -12 and -14°C.
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6. Product display.
Gelato is traditionally presented in trays without excess in quantity, since a quality gelato should never look "piled up." If it looks otherwise, it indicates the presence of additional ingredients to prevent it from melting, which compromises its quality. However, in Mexico some ice cream shops store gelato in round containers, similar to those for ice cream.
Ice cream can be displayed in trays or tubs, but in Mexico it is more common to use tubs, which keep the product at colder temperatures.
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7. Service.
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To serve ice cream, it is recommended to use a round spoon, which, thanks to the high fat content of ice cream, allows you to form consistent balls and better control the portion.
For gelato, it is preferable to use a spatula to make it easier to smooth and shape the product. Also, make sure to serve it at the right temperature.
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