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Gelato

For other uses, see Gelato (disambiguation).

Gelato
TypeIce cream
CourseDessert
Place of originItaly
Serving temperature−14 to −11 °C
7 to 12 °F[1][2][3][4][5]
Main ingredients
Ingredients generally usedFlavorings (fruit, nut, chocolate, etc.)[8][9]
VariationsFrozen custard
Other information
Usually served with a spade instead of ice cream scooper[15]

Gelato (Italian: [dʒeˈlaːto]; lit. 'frozen') is the common word in Italian for all types of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert.[16][17] Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it an intense flavor with creamy, smooth texture, density and richness that distinguishes it from other ice creams.[18][19][20]

  1. ^ "Story". Herne Hill railway station: Minus 12˚ Craft Ice Cream. Retrieved July 6, 2022.
  2. ^ "Ice Cream vs. Gelato vs. Sherbet vs. Sorbet: What's the Difference?". MasterClass. September 28, 2021. Retrieved July 6, 2022.
  3. ^ "Gelato FAQs". ecco un poco. Retrieved July 6, 2022.
  4. ^ "Gelato vs. Ice Cream". sweetcycle. July 19, 2017. Retrieved July 6, 2022.
  5. ^ Mullan, Michael. "Plotting freezing point curves for ice cream and gelato mixes". dairyscience.info. Retrieved July 6, 2022.
  6. ^ Druckman, Charlotte (May 30, 2017). "Why You Haven't Heard of America's Greatest Gelato Maker". Eater. Retrieved July 6, 2022.
  7. ^ This, Herve (May 11, 2019). "Conservation de sorbets et glaces". Hervé This vo Kientza. Retrieved July 6, 2022.
  8. ^ "Olive Oil Gelato Recipe". Serious Eats. Retrieved July 6, 2022.
  9. ^ "Il gelato artigianale" (in Italian). Pasticceria Mosaico di Aquileia. July 31, 2017. Retrieved July 6, 2022.
  10. ^ "Traditional Frozen Treats". Molecular Recipes. KQ2 Ventures LLC. June 28, 2015. Retrieved July 6, 2022.
  11. ^ "I grassi in gelateria: perché utilizzare la panna e quando è possibile sostituirla". Frascheri Professionale S.p.A (in Italian). May 20, 2021. Archived from the original on October 6, 2022. Retrieved July 6, 2022.
  12. ^ Quirk, Mary Beth (July 14, 2017). "What's The Difference Between Ice Cream, Frozen Custard, and Gelato?". Consumer Reports. Retrieved July 6, 2022.
  13. ^ D'Ulivo, Lucia (May 15, 2018). "Come fare il gelato in casa: 3 trucchi per risultati da gelateria". Edible Molecules. Retrieved July 6, 2022.
  14. ^ Davis, Bea. "May is Artisan Gelato Month". Paris Gourmet. Carlstadt, New Jersey. Retrieved July 6, 2022.
  15. ^ "Gelato v Ice Cream: Temperature & Method". Bravo Gelato. Archived from the original on July 6, 2022. Retrieved July 6, 2022.
  16. ^ "Calorie e valori nutrizionali del gelato", Paginemediche [1]
  17. ^ M. T. Wroblewski (December 6, 2018). "Nutrition Facts on Gelato Compared to Ice Cream". San Francisco Gate. Retrieved August 20, 2014.
  18. ^ Poggioli, Sylvia (June 17, 2013). "Italian University Spreads the 'Gelato Gospel'". NPR. Retrieved July 7, 2016.
  19. ^ Goff, H. Douglas (June 1997). "Colloidal aspects of ice cream—A review" (PDF). International Dairy Journal. 7 (6–7): 363–373. doi:10.1016/S0958-6946(97)00040-X. Archived from the original (PDF) on July 6, 2022.
  20. ^ Goff, H.D.; Caldwell, K.B.; Stanley, D.W.; Maurice, T.J. (May 1993). "The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream" (PDF). Journal of Dairy Science. 76 (5): 1268–1277. doi:10.3168/jds.S0022-0302(93)77456-1. Archived from the original (PDF) on August 9, 2017. Retrieved July 6, 2022.

Gelato

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