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Gelateria. Gelato Like This They Don’t Make Anymore.<\/p>\n
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Ice cream, gelato, gelato, ice cream, what is the difference between the two?\u00a0 Gelato is the Italian word for ice-cream. But there is more to it than that.\u00a0 There are three differences between the two.\u00a0 The first is the overrun.\u00a0 That is the amount of air worked into the actual ice cream.\u00a0 Gelato has 20% air added to it while it is being churned whilst ice cream would have anything above 60%.\u00a0 Some commercial ice creams have 150% air in them.\u00a0 You are buying more air than ice cream.<\/p>\n
Secondly, it is the fat content. Gelato tends to have less fat in it. 4-8% fat is the norm. Ice cream can be up to 20% fat and more.\u00a0 The worst part of this is the fact that some of that fat added is engineered fat, hydrogenated fat which is not so clever.<\/p>\n
Thirdly, gelato is served at a lower temperature than ice cream, for obvious reasons.\u00a0 Ice cream is served at -20C whilst gelato is served at -13C.\u00a0 it is easy to serve ice cream at that lower temperature because of the air and fat content in it.\u00a0 Gelato, on the other hand, has less air and it would be rock hard at such a low temperature.<\/p>\n
When we make fruit sorbet we only use fruit and sugar if sugar is necessary.\u00a0 We do not add water.\u00a0 We do not add anything else.\u00a0 When we make ice creams we use milk, eggs, sugar and the flavouring, be it nuts, vanilla, spices.\u00a0 Our pistacchi ice cream, for example, is nothing more than milk, pistacchi and sugar. Nothing more. Honest, simple and amazing.\u00a0 Our hazelnut ice cream is made in the same way as our vanilla ice cream: egg yolks, sugar, milk and either vanilla or roasted, crushed hazelnuts.<\/p>\n
These days you can get powdered bases and flavourings and pass it as home made ice cream. Not us. Our fruit sorbets are one of your five a day. Our ice creams are pure, honest, simple with no chemicals, additives, colourings, artificial flavourings or preservatives.<\/p>\n
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Gelateria. Gelato Like This They Don’t Make Anymore.Ice cream, gelato, gelato, ice cream, what is the difference between the two?\u00a0 Gelato is the Italian word for ice-cream. But there is more to it than that.\u00a0 There are three differences between the two.\u00a0 The first is the overrun.\u00a0 That is the amount of air worked into […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-123","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/pages\/123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/margosoldmill.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=123"}],"version-history":[{"count":2,"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/pages\/123\/revisions"}],"predecessor-version":[{"id":125,"href":"https:\/\/margosoldmill.com\/index.php?rest_route=\/wp\/v2\/pages\/123\/revisions\/125"}],"wp:attachment":[{"href":"https:\/\/margosoldmill.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}