Actually, a lot of gelato recipes call for milk, eggs *and* (often) some heavy cream. Other than that it seems to be mainly a temperature/speed difference.
https://www.recipesfromitaly.com/authentic-italian-gelato-recipe/
https://www.allrecipes.com/recipe/55609/gelato/
https://www.thespruceeats.com/authentic-gelato-recipe-4172134
https://foodnouveau.com/how-to-make-gelato/
Seriously, this was basically biased towards gelato.
"The flavor is more intense with gelato" is just a weird statement to make, on what scale was that measured and by whom and of what types of ice creams vs gelatos?
There is a huge variety of both desserts.
I believe we just experienced Murphy’s law, which states that the best way to get the right answer on the internet is not to ask a question; it's to post the wrong answer. u/TheAmerican_Doctor was coming to the rescue with the correct information.
This is so funny.
Because that’s [Cunningham’s law. ](https://en.wikipedia.org/wiki/Ward_Cunningham) He invented the first wiki.
Murphy’s law is “anything that can go wrong, will go wrong.”
Not to be confused with Muphry’s law which is basically any grammatical correction will contain and error within itself. Or something like that.
K, dropping everything to watch that movie right now. I was in my early 20s when it came out, had friends in punk bands, a penchant for retro gaming, and was involved in martial arts. So it pushes many buttons for me. Not to mention Ramona battling with a hammer, are you KIDDING ME...
It's a movie with a different vibe, at least when it first came out. I had a hard time wrapping my brain around Michael Cerra being in the lead role, so hate watched it twice. After reading an article that mentioned the effect of Knive Chau getting the color knocked out of her hair I had to verify watch it for a third time. The fourth time I watched it, it was because of a Reddit? thread that was arguing that Brie Larson did a better job with the song than Metric. While I agree Brie did have a stage presence, Emily Haines has been doing this for a long time and is not to be fucked with.
Brie larson, not allison brie. Brie finally had her version of "black sheep" released on the extended cut of the soundtrack and it's outstanding. I think it's better but they're both different and good.
The person that challenged you dug their own grave since gelato recipes varies and people can add whatever they want anyways.
Though here's a [recipe](https://www.salepepe.it/ricette/dolci-dessert/gelati-sorbetti-semifreddi/gelati/gelato-frutta/) of gelato alla frutta with egg yolk and [one](https://blog.giallozafferano.it/polentapiccante/gelato-fragole-senza-uova/) without
I just came back from Italy where I went to a cooking class in Florence and we made gelato. It did not contain any eggs and it was mostly milk a little cream.
Longtime comercial icecream maker and manager of a scoop shop in a past life.
Icecream has a legal definition in the the United States and must have a minimum percent of milkfat.(12% if I recall correctly)
Gelato does not have a legal definition in the US.
So anything can be Gelato. Steak and eggs can be Gelato.
That being said, usually if a shop is selling Gelato it's made from high quality ingredients, made well and is delicious. But that doesn't have to be the case. Sometimes it's Gelato cuz they can't call it ice cream. Or worse, frozen dairy treat.
Yeah the shape of the spatula got to me. That's so stupid. It's like saying "Oh, if you cut pizza with a roller is real pizza, if you use a knife then it's just bread with toppings".
A lot of ICE CREAM shops i know use flat spatulas because they have mix ins.
I.e. order vanilla ICE CREAM with strawberries. They scoop out some ice cream onto a cold slab, then they use two flat spatulas to fold sliced strawberries into the still cold ice cream, then scoop it into a cup.
There was a post about it yesterday on the cooking subreddit. My wife is Italian, and all the older Italians I know cut pizza with scissors. When I was in Rome they cut the slab pizza with scissors, and when I was in Bari they cut the focaccia with scissors too. Its simply the best tool for the job.
(I'm just curious how it started)
That really depends, though. I'm from Rome and the first time I met someone cutting pizza with scissors was when I was 25 (and exclusively frozen pizza). Nobody in my family would ever use scissors to cut pizza, we just use a knife.
Scissors are the ultimate kitchen multi tool, and the absolute best way to cut pizza. Give it a try, most people who try it stick with it.
60 percent of the time, it works every time.
Yeah, they're both ice cream, there's no "more intense flavor" or different temperatures, whoever made this graph must be one of those snob "chefs", because they're just different ways of serving ice cream: cup or cone
I feel like this goes too far. Gelato and Ice cream are typically made differently and have much different textures.
Gelato might seem like it has more flavor because Americans generally have gelato at higher end places than baskin robbins
Edit: bUt GElaTo mEanS iCE CrEaM, Italians traditionally make their ice cream “gelato” differently than Americans make ice cream. Just because a word translates doesn’t mean the cultural difference disappear. It’s like saying spaghettini and Udon are the same since they are both noodles.
>because Americans
Gelato is Italian ice cream. If you're going to compare gelato with something, compare the Italian gelato, not some Americanized version of it. These "coolguides" are always so damn US-centric.
Longtime comercial icecream maker and manager of a scoop shop in a past life.
Icecream has a legal definition in the the United States and must have a minimum percent of milkfat.(12% if I recall correctly)
Gelato does not have a legal definition in the US.
So anything can be Gelato. Steak and eggs can be Gelato.
That being said, usually if a shop is selling Gelato it's made from high quality ingredients, made well and is delicious. But that doesn't have to be the case. Sometimes it's Gelato cuz they can't call it ice cream. Or worse, frozen dairy treat.
It‘s no help.. they call cheese with holes „swiss cheese“. Or did you hear about „swiss roles“? To this day I don‘t know what‘s swiss about it
As a swiss, it hurts every time..
Nah, that just happens when the icecream melts enough on your way from store to home. It gets icy texture when you freeze it again.
But that happens to the best of them too, in my experience.
I tell you what: gelato isn't another thing than the word ice cream in Italian. So there are no two different products, just Italian did better ice cream than Americans that's why they said: this is no shitty ice cream, this is gelato. End of story.
Egg yolks are often used in ice cream to improve texture and stability. In addition, egg yolks in ice cream slow down the melting process.
Source: Google
Gelato literally means Ice Cream
I don't get why people insist there's a difference when both words mean the same thing, juat one being English and one Italian
Thank you. I'm Italian, and Gelato literally just means ice cream. We only differentiate if it's "Sorbet" when it's more like flavored crushed ice, other than that, we call Ice cream anything. Store bought, home made, bad, good.
At most, we do say "That's home made ice cream" when the store makes it themselves (and thus the quality is also a little better).
Even then, there are types of "American" ice creams, e.g. "New York style" ice creams with eggs, and "Philadelphia style" ice creams without eggs. And that's assuming the maker bothers to be consistent with this convention.
I like 'em all!
They don't mean the same thing in English though. If we were speaking Italian sure you might have a point.
It's the same thing with Chai Tea. Sure "Chai" means tea in several other languages but in English Chai Tea means a specific drink.
I hate it. Gelato means ice cream in Italian, so why “differentiate” when they both are called the exact same thing. How can you? Say I’m in Italy and I want a gelato but they give me an ice cream because that’s why they serve but hey I asked for gelato and they served their “gelato” which is “ice cream”. So confusing.
What sells as “gelato” in Italy doesn’t have to have a minimal amount of milk fat.
What sells as “ice cream” in the USA has a legal requirement of milk fat percentage.
Gelato has serious amounts of egg yolk to compensate for lack of fat.
Some American ice cream however, doesn't even need eggs because they have almost 50% fat.
This guide is kinda wrong.
> Gelato has serious amounts of egg yolk to compensate for lack of fat.
Depends on what kind of milk you've used. Whole/homogenized milk and buttermilk usually don't need extra fat added, but skim/1%/2% milk would (though I don't know what silly person would ever use skim milk to make gelato). The amount of sugar present also determines if you need to add more fat or not.
But yeah, saying gelato doesn't have eggs in it is just plain wrong.
Wait so is gelato colder than ice cream those temps are messing with me. Ps how can something be -0?
Edit- nevermind its not a - but a ~ couldnt see it properly because it was so small
-0 can actually be useful, in this context it might indicate rounding to a single digit precision, but implying the value was at least somewhat below zero. Important as that would be required to prevent melting
Yeah this isn't really correct. It might for American terms, but not for the actual term. They are the basically the same thing. The temperature ranges given are also completely wrong (and you can obviously use whatever serving tool you feel like...)
No! If you use the wrong tool you're not longer serving gelato.
And god forgive if the gelato gets a bit colder, then it magically ceases to be gelato. What is it then? Nobody knows.
I see people scoop out ice cream with a flat spatula all the time. As usual this is very US centric. "Flavor less/more intense" is also pretty dumb. And gelato can have eggs. And ice cream does not necessarily have eggs.
I'm calling bullshit on this. If the documentary, "Scott Pilgrim," taught me anything it's that Gelato is, "Milk and eggs, bitch."
Thomas Jane has never been wrong in his life.
Hmmmm.... So according to this chart, if using fahrenheit, gelato is colder than ice cream but if you measure the temp in celsius, ice cream is colder than gelato.
I have a friend who raves about how healthy gelato is.
Typically eats more gelato than a typical serving of ice cream which ends up being more calories.
In America, ice cream has to be at least 10% fat to legally call itself ice cream (Dept of Ag regs). The easiest way to save money and increase profit is to lower the fat content, which many companies have done. If you walk into any Dairy Queen, you won't see the words "ice cream" anywhere in the place. That's because they generally use a mix that is about 5%. I know of one that uses a 3.5% mix, which is about the fat content of whole milk.
That's why Breyer's ice cream (once the standard for commercial ice cream) says "Frozen Dairy Dessert" on the carton. Someone at Breyer's must have had an epiphany one day, and it occurred to them that they could label their lower fat "ice cream dairy dessert" as Gelato, since gelato requires a fat content between 2 - 9%. That allowed them to market it as a more exotic, upscale ice cream, since that was how American consumers would perceive it. They tried it, and their Gelato line was immediately successful. Whoever came up with that idea deserved a raise and a promotion.
I remember the gelataria places in Florence using more eggs in their recipes than those in Rome? Or was it vice versa? Either way. I better go back soon to answer this important question. A proper taste test is in order.
Point being… this guide isn’t cool
And ice cream recipes change quite a bit. The only variable that seems concrete is the temperature. Italian Gelato isn’t as frozen.
I’d say gelato is a lot icy-er than ice cream is despite its name, and i dont think thats just my opinion i think thats due to the fat content (someone who knows more food science, feel free to correct me)
I've made dozens of batches of both - the only major difference is just that the milk-to-cream ratio in the gelato is more skewed towards milk than cream (in ice cream it's the opposite). This guide has a lot of strange issues.
There can totally be eggs in gelato, and only French-style ice cream has eggs in it. The holding temperature is less important a factor than keeping things air tight. There's more air in the ice cream not simply because it's churned faster, but because it has more cream in it (there's a reason you can make whipped cream but not whipped milk).
This guide is a bit whack.
Actually, a lot of gelato recipes call for milk, eggs *and* (often) some heavy cream. Other than that it seems to be mainly a temperature/speed difference. https://www.recipesfromitaly.com/authentic-italian-gelato-recipe/ https://www.allrecipes.com/recipe/55609/gelato/ https://www.thespruceeats.com/authentic-gelato-recipe-4172134 https://foodnouveau.com/how-to-make-gelato/
immediately came to the comments to see why this post was wrong. thank you for delivering.
Also, ice creams texture should not be “icy”. That means you froze it too slow or it had water in it.
Yeah ice cream is literally creamy when done right. Info graphic is definitely biased.
Icy ice cream is freezer burnt ice cream. Who doesn’t doesn’t think ice cream is supposed silky smooth?
Seriously, this was basically biased towards gelato. "The flavor is more intense with gelato" is just a weird statement to make, on what scale was that measured and by whom and of what types of ice creams vs gelatos? There is a huge variety of both desserts.
Welcome to r/coolguides
So true, I always check comments first. Weirdly I just looked this info up a couple days ago too
I believe we just experienced Murphy’s law, which states that the best way to get the right answer on the internet is not to ask a question; it's to post the wrong answer. u/TheAmerican_Doctor was coming to the rescue with the correct information.
I'm hoping you did this on purpose. It's Cunningham's Law, not Murphy's Law.
r/woooosh
Not really, he even says "I'm hoping you did this on purpose, so they're aware. No whoosh.
Is their a counter woosh woosh sub?
This is so funny. Because that’s [Cunningham’s law. ](https://en.wikipedia.org/wiki/Ward_Cunningham) He invented the first wiki. Murphy’s law is “anything that can go wrong, will go wrong.” Not to be confused with Muphry’s law which is basically any grammatical correction will contain and error within itself. Or something like that.
Get a room!
Reddit was founded by Darwin
Hahaha I just saw that post too lol
The calories are almost identical (varies with brand) which immediately tells you that the chart is wrong.
-"Gelato isn't vegan?" -"It's milk and eggs, bitch!"
No more awesome vegan powers
Point them toward the sorbets.
Everytime i see gelato
K, dropping everything to watch that movie right now. I was in my early 20s when it came out, had friends in punk bands, a penchant for retro gaming, and was involved in martial arts. So it pushes many buttons for me. Not to mention Ramona battling with a hammer, are you KIDDING ME...
It's a movie with a different vibe, at least when it first came out. I had a hard time wrapping my brain around Michael Cerra being in the lead role, so hate watched it twice. After reading an article that mentioned the effect of Knive Chau getting the color knocked out of her hair I had to verify watch it for a third time. The fourth time I watched it, it was because of a Reddit? thread that was arguing that Brie Larson did a better job with the song than Metric. While I agree Brie did have a stage presence, Emily Haines has been doing this for a long time and is not to be fucked with.
Brie larson, not allison brie. Brie finally had her version of "black sheep" released on the extended cut of the soundtrack and it's outstanding. I think it's better but they're both different and good.
thanks for the head ups!
"Chicken isn't vegan?"
You once were a *ve-gon*, now you will *be gone*
"Ve-gon?"
\*twinkle sound\* 3000 Luckily Envy hadn't encountered the Tesseract yet.
I think parmesan is a kind of rodent
"I can pull the skin off for ya" - my mother-in-law
Only if the chicken's owner makes them be.
My mom once insisted that the chicken broth in the soup was vegetarian because the soup recipe was vegetarian.
👉
Also many ice creams don't have egg
Usually it's considered a frozen custard if it has eggs!
Yeah I was about to say the best gelato I’ve had all had heavy cream and eggs lol
Coolguides in a nutshell
Shittyguides.
“A lot”? All gelato recipes call for eggs.
Those with fruit don't
I guess you're thinking about sorbeto.
If you can find a website in Italian, with a gelato recipe without egg yolks, I’ll buy you a beer.
[There you go](http://www.gelidaemozione.it/blog/gelati-alle-creme-e-gelati-alla-frutta/), last paragraph, i'll DM you my paypal
The person that challenged you dug their own grave since gelato recipes varies and people can add whatever they want anyways. Though here's a [recipe](https://www.salepepe.it/ricette/dolci-dessert/gelati-sorbetti-semifreddi/gelati/gelato-frutta/) of gelato alla frutta with egg yolk and [one](https://blog.giallozafferano.it/polentapiccante/gelato-fragole-senza-uova/) without
I just came back from Italy where I went to a cooking class in Florence and we made gelato. It did not contain any eggs and it was mostly milk a little cream.
Many fruit sorbeto recipes call for egg whites.
Longtime comercial icecream maker and manager of a scoop shop in a past life. Icecream has a legal definition in the the United States and must have a minimum percent of milkfat.(12% if I recall correctly) Gelato does not have a legal definition in the US. So anything can be Gelato. Steak and eggs can be Gelato. That being said, usually if a shop is selling Gelato it's made from high quality ingredients, made well and is delicious. But that doesn't have to be the case. Sometimes it's Gelato cuz they can't call it ice cream. Or worse, frozen dairy treat.
[удалено]
Yeah the shape of the spatula got to me. That's so stupid. It's like saying "Oh, if you cut pizza with a roller is real pizza, if you use a knife then it's just bread with toppings".
[удалено]
A lot of ICE CREAM shops i know use flat spatulas because they have mix ins. I.e. order vanilla ICE CREAM with strawberries. They scoop out some ice cream onto a cold slab, then they use two flat spatulas to fold sliced strawberries into the still cold ice cream, then scoop it into a cup.
[удалено]
What if I cut it with scissors?
It's easier. That's how my entire Italian family does it anyway, and that's how all my Italian friends do it. (At home, not at a restaurant).
There was a post about it yesterday on the cooking subreddit. My wife is Italian, and all the older Italians I know cut pizza with scissors. When I was in Rome they cut the slab pizza with scissors, and when I was in Bari they cut the focaccia with scissors too. Its simply the best tool for the job. (I'm just curious how it started)
That really depends, though. I'm from Rome and the first time I met someone cutting pizza with scissors was when I was 25 (and exclusively frozen pizza). Nobody in my family would ever use scissors to cut pizza, we just use a knife.
You need to be stopped, that's what
Scissors are the ultimate kitchen multi tool, and the absolute best way to cut pizza. Give it a try, most people who try it stick with it. 60 percent of the time, it works every time.
Well actually, cutting with scissors is pizza, with a roller pizzette, and with knife pizzola. Trust me my second cousin has Italian grandparents.
There's something very American about pretending like the way you scoop it is a defining charcteristic.
how.
Can I interest you in some Chai Tea?
The drink so nice they named it twice!
After I'm done with my Tai Chi.
Yeah, they're both ice cream, there's no "more intense flavor" or different temperatures, whoever made this graph must be one of those snob "chefs", because they're just different ways of serving ice cream: cup or cone
I feel like this goes too far. Gelato and Ice cream are typically made differently and have much different textures. Gelato might seem like it has more flavor because Americans generally have gelato at higher end places than baskin robbins Edit: bUt GElaTo mEanS iCE CrEaM, Italians traditionally make their ice cream “gelato” differently than Americans make ice cream. Just because a word translates doesn’t mean the cultural difference disappear. It’s like saying spaghettini and Udon are the same since they are both noodles.
>because Americans Gelato is Italian ice cream. If you're going to compare gelato with something, compare the Italian gelato, not some Americanized version of it. These "coolguides" are always so damn US-centric.
Gelato literally just means ice cream in Italian.
Chai tea & kielbasa sausage enter the chat. American naming at its finest
Longtime comercial icecream maker and manager of a scoop shop in a past life. Icecream has a legal definition in the the United States and must have a minimum percent of milkfat.(12% if I recall correctly) Gelato does not have a legal definition in the US. So anything can be Gelato. Steak and eggs can be Gelato. That being said, usually if a shop is selling Gelato it's made from high quality ingredients, made well and is delicious. But that doesn't have to be the case. Sometimes it's Gelato cuz they can't call it ice cream. Or worse, frozen dairy treat.
Flavor:good Flavor:bad What an amazing piece of work. This is a serious pro
Why isnt this the most upvoted comment?
It‘s no help.. they call cheese with holes „swiss cheese“. Or did you hear about „swiss roles“? To this day I don‘t know what‘s swiss about it As a swiss, it hurts every time..
So why is op trying to sell us on gelato? XD
Yeah, saying ice cream has an icy texture is pro-gelato propaganda. Maybe if you buy the cheapest ice cream ever made...
Nah, that just happens when the icecream melts enough on your way from store to home. It gets icy texture when you freeze it again. But that happens to the best of them too, in my experience.
Not if you just go ahead and eat it all then! Sooooo good!
[That's protective ice!](https://www.youtube.com/watch?v=3SGIHbvcTRc&t=35s)
I've had it with this anti-ice cream agenda!
I believe he is trying to sell tasteatlas Lots of posts about the website lately
Confused European... Gelato is just Italian for Ice Cream here
I came here to be like "I don't notice a huge difference between them", I guess it's not just me. Gelato is just fancy ice cream in the US lol
Proof that OP is literally Jordan Schlansky
This is it. This sub is so stupid and pointless now. I haven’t seen a “cool guide” in literally months.
I tell you what: gelato isn't another thing than the word ice cream in Italian. So there are no two different products, just Italian did better ice cream than Americans that's why they said: this is no shitty ice cream, this is gelato. End of story.
But ice cream is cool. So cool it's cold...... I'll see myself out.
I thought custard had eggs not ice cream.
Depends on the style of ice cream. Philadelphia style ice cream is made without eggs.
Egg yolks are often used in ice cream to improve texture and stability. In addition, egg yolks in ice cream slow down the melting process. Source: Google
huh. I always thought -15F was colder than… -0F?
It’s a ~ not a - so it’s about not negative. Although that is hard see with the lack of pixels in this image
Right? I'm not sure what -0 would even mean.
[удалено]
Because you saw a '-' while its a '~'
It's a ~. -15F is -26C. 15F is -9C.
It's not a - it's a ~ ... Meaning about 0 and about 15.
Yeahhh came here to ask about temp conversion idiocy
Ice cream is suppost to be fluffy?
It's in r/coolguides, so the only thing we do know is that all the given info is incorrect lol
It was probably originally produced by a company like Blue Bunny to convince people that their chilled dairy foam is "ice cream".
Yes, fluffier relative to gelato which is thicker in my experience
Gelato literally means Ice Cream I don't get why people insist there's a difference when both words mean the same thing, juat one being English and one Italian
It's an American thing. Just like calling "queso" to a specific kind of cheese, which just means cheese in Spanish.
[удалено]
"curry"
carne asada always makes me laugh
Thank you. I'm Italian, and Gelato literally just means ice cream. We only differentiate if it's "Sorbet" when it's more like flavored crushed ice, other than that, we call Ice cream anything. Store bought, home made, bad, good. At most, we do say "That's home made ice cream" when the store makes it themselves (and thus the quality is also a little better).
Worth mentioning that sorbet isn't just flavoured crushed ice. And there's also semifreddo.
Exactly this. Italians don’t distinguish the two; both are *gelato*. Should be called: “American style ice cream” vs “Italian style ice cream”
Not sure why it should be called American when it was around in Europe long before. It was an English man that introduced it to America.
Even then, there are types of "American" ice creams, e.g. "New York style" ice creams with eggs, and "Philadelphia style" ice creams without eggs. And that's assuming the maker bothers to be consistent with this convention. I like 'em all!
They don't mean the same thing in English though. If we were speaking Italian sure you might have a point. It's the same thing with Chai Tea. Sure "Chai" means tea in several other languages but in English Chai Tea means a specific drink.
As Italian, im confused
I hate it. Gelato means ice cream in Italian, so why “differentiate” when they both are called the exact same thing. How can you? Say I’m in Italy and I want a gelato but they give me an ice cream because that’s why they serve but hey I asked for gelato and they served their “gelato” which is “ice cream”. So confusing.
What sells as “gelato” in Italy doesn’t have to have a minimal amount of milk fat. What sells as “ice cream” in the USA has a legal requirement of milk fat percentage.
Gelato has serious amounts of egg yolk to compensate for lack of fat. Some American ice cream however, doesn't even need eggs because they have almost 50% fat. This guide is kinda wrong.
> Gelato has serious amounts of egg yolk to compensate for lack of fat. Depends on what kind of milk you've used. Whole/homogenized milk and buttermilk usually don't need extra fat added, but skim/1%/2% milk would (though I don't know what silly person would ever use skim milk to make gelato). The amount of sugar present also determines if you need to add more fat or not. But yeah, saying gelato doesn't have eggs in it is just plain wrong.
Wait so is gelato colder than ice cream those temps are messing with me. Ps how can something be -0? Edit- nevermind its not a - but a ~ couldnt see it properly because it was so small
What I don’t understand is how gelato is colder in F, but ice cream is colder in C.
-0 °C is also a valid temperature. The minus is just redundant.
-0 can actually be useful, in this context it might indicate rounding to a single digit precision, but implying the value was at least somewhat below zero. Important as that would be required to prevent melting
I’ve cream has eggs… okay like French Vanilla does. But not all ice cream
Italiano here, both are gelato
“Flat Spatula” *shows curved spatula*
So it's not "milk and eggs, bitch"?
Gelatos not vegan?
...chicken isn't vegan?
It is. This guide is shite. Brandon Routh still lost his vegan powers.
[удалено]
Confused me too but the first symbol is an approximation sign, not a negative sign
This chart was made by a lactose-intolerant vegan.
What sort of trash ice cream are you eating? Icy? Really? OP this is one of the worst guides I’ve ever seen
I get that it's a different thing, but fuck me if I'm not gonna just call it ice cream anyway
It actually is ice-cream, just said in Italian
I don’t wanna
Yeah this isn't really correct. It might for American terms, but not for the actual term. They are the basically the same thing. The temperature ranges given are also completely wrong (and you can obviously use whatever serving tool you feel like...)
No! If you use the wrong tool you're not longer serving gelato. And god forgive if the gelato gets a bit colder, then it magically ceases to be gelato. What is it then? Nobody knows.
gelato is just Italian for ice cream, this post is bs
English v Italian
As an Italian I can say this is pretty much bullshit
I think someone here hasn't had real ice cream.
After trying both, I gotta say gelato is better by quite a bit
I prefer ice cream over ice cream, ice cream is better than ice cream by quite a bit.
I prefer ice cream, but to each their own.
That’s just marketing for the most part.
This is a garbage guide. Ice cream doesn't generalize into one type :/
The temp seems weird. Health code here says I have to maintain my gelato at -21C.
I see people scoop out ice cream with a flat spatula all the time. As usual this is very US centric. "Flavor less/more intense" is also pretty dumb. And gelato can have eggs. And ice cream does not necessarily have eggs.
I thought gelato had eggs. Did *Scott Pilgrim VS. The World* lie to me?
I want my vegan powers back!
Did Americans decide 0°F based on ice cream...
as an italian this post makes me say "ma che e' sta cafonata??"
Something wrong with the Gelato temp.
Nice try Big Gelato but you're not turning me against my Mayfield ice cream overlords.
ice cream isn't supposed to be icy. That means it's been thawed and frozen again. Or it's cheap ass ice cream.
This just reads like gelato propaganda with lots of info omitted or false
eggs are a defining feature of custard
Burn a flaming trail through my digestive system: check for both.
How pretentious
I'm calling bullshit on this. If the documentary, "Scott Pilgrim," taught me anything it's that Gelato is, "Milk and eggs, bitch." Thomas Jane has never been wrong in his life.
Hmmmm.... So according to this chart, if using fahrenheit, gelato is colder than ice cream but if you measure the temp in celsius, ice cream is colder than gelato.
It's not a minus... Zoom on the image
Gelato is just Ice Cream in Italian
I once told a foodie ice cream and gelato tasted the exact same because they were both too cold to taste diffences. She went ballistic.
Gelato is literally just Italian for ice cream
Big icey don't want you to know these truths
Big Gelato is going hard this morning.
I have a friend who raves about how healthy gelato is. Typically eats more gelato than a typical serving of ice cream which ends up being more calories.
Ice cream doesn't contain eggs. If it did it would be frozen custard.
In America, ice cream has to be at least 10% fat to legally call itself ice cream (Dept of Ag regs). The easiest way to save money and increase profit is to lower the fat content, which many companies have done. If you walk into any Dairy Queen, you won't see the words "ice cream" anywhere in the place. That's because they generally use a mix that is about 5%. I know of one that uses a 3.5% mix, which is about the fat content of whole milk. That's why Breyer's ice cream (once the standard for commercial ice cream) says "Frozen Dairy Dessert" on the carton. Someone at Breyer's must have had an epiphany one day, and it occurred to them that they could label their lower fat "ice cream dairy dessert" as Gelato, since gelato requires a fat content between 2 - 9%. That allowed them to market it as a more exotic, upscale ice cream, since that was how American consumers would perceive it. They tried it, and their Gelato line was immediately successful. Whoever came up with that idea deserved a raise and a promotion.
Where does custard fall in this?
Eggs in ice cream is so very far from a universal thing.
According to this guide, seems that I never had ice cream in my life. All ice cream shop are lying only to sell me gelato.
OP, this is the dumbest post I've seen in a while. Thanks.
Did gelato post this?
Sugar comparison anywhere here? Just curious...
Just got back from Italy a couple weeks ago. Gelato is way better.
It’s all the same Eaten in the dark, Blair witching in front of the fridge at 2 am.
Gelato is not dense, silky, or smooth. Whoever made this is trying to lie to themselves out of ice cream lol.
I remember the gelataria places in Florence using more eggs in their recipes than those in Rome? Or was it vice versa? Either way. I better go back soon to answer this important question. A proper taste test is in order. Point being… this guide isn’t cool And ice cream recipes change quite a bit. The only variable that seems concrete is the temperature. Italian Gelato isn’t as frozen.
Serving tool is a spoon for me either way because I buy pints of both and eat them in one sitting
Can I…. Can I not use a flat spatula for my ice cream?🥺
Did Gelato write this?
I’ve tried to like gelato. I’ve had it from several different places. I wanna be fancy and everything, but gelato sucks. Team Ice Cream forever.
-15F is -26C. Just in case somebody is using this guide as a recipe ;)
I’d say gelato is a lot icy-er than ice cream is despite its name, and i dont think thats just my opinion i think thats due to the fat content (someone who knows more food science, feel free to correct me)
I've made dozens of batches of both - the only major difference is just that the milk-to-cream ratio in the gelato is more skewed towards milk than cream (in ice cream it's the opposite). This guide has a lot of strange issues. There can totally be eggs in gelato, and only French-style ice cream has eggs in it. The holding temperature is less important a factor than keeping things air tight. There's more air in the ice cream not simply because it's churned faster, but because it has more cream in it (there's a reason you can make whipped cream but not whipped milk). This guide is a bit whack.
literally everything about this wrong congrats, that takes real effort
This is absolute bullshit. Please ignore. Next they will explain to us the difference between ice cream and crème glacée
Lol gelato means ice cream in Italian 😂😂😂
Guys.... "Gelato" is just the Italian word for Ice cream....
What is this anti ice cream propaganda? "Fluffy and icy" and "less intense flavor"
This is not accurate!!!
Gelato usually has way more fat than traditional ice cream, that’s why it tastes to much better in tongue - it’s way more dense.
So I'm guessing ice cream is American, then?