INGREDIENTS

FLAVORS

BEVERAGES

What’s a gelato?
Gelato means "frozen" in Italian. It is an all-inclusive term that loosely translates to ice cream but also includes anything from sorbet and yogurt to custards. Gelato cannot be called ice cream because, by legal definition in the U.S., ice cream must contain a minimum of ten percent milkfat; premium brands contain up to eighteen percent fat. In contrast, gelato is made with only five to eight percent milkfat. But aside from containing significantly less fat than ice cream, what truly distinguishes gelato is the taste.
Gelato is also churned in a different way than Ice cream. It contains much less air than regular ice cream and, despite its lower fat content, boasts a creamy consistency. When done right, gelato is thick, dense and elastic and has different melting characteristics than ice cream.

Does more cream mean creamier ice cream?
Not really. A touch of cream can help any recipe but above a minimal level more cream only means a greasier product. Manufacturers like the higher fat content because it helps trap more air in their churned products and gives them a longer shelf life. Since ice cream is sold by volume and not by weight, these are strong incentives for manufacturers to load their "super premium" ice creams with twenty percent milkfat.

The real thing or not?
Anyone can call their product "gelato" with impunity. Many makers skimp on quality ingredients and resources to produce and market "gelato" products using artificial flavoring, colors, mixes, stabilizers and high fructose corn syrup. Suffice it to say that savvy consumers will notice the difference between impostors and the real thing right away.