bnr-faq-gelato-icecream_REV

FAQs

Gelato v Ice Cream

Gelato Air Content

The air content of ice-cream (referred to as overrun) is usually much higher than that of good gelato, which is around 20%. Whilst some air in the product is needed for structure and malleability, too much air will leave it flavourless and without body. Translation: less air = more flavour and value for money!

Gelato Fat Content

The fat content of ice-cream is always much higher than gelato. This is usually due to a much higher cream content. Gelato includes dairy-based gelato (around 7-8% fat content) as well as sorbet gelato (zero fat content).

Gelato Texture

The texture of good gelato should be softer and smoother than traditional ice cream.

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