ANSWER
Differences and features of Gelato and Ice Cream (regular type):-
| Gelato | Ice Cream (Regular Type) | |
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| Fat Content | Lower fat content (6 to 8%). | Higher fat content (10-16%). |
| Air | Slow churning which introduces less air and gives gelato a denser texture. | Churning process at fast speeds gives it a light and fluffy texture. |
| Texture | Silkier and Denser. | Smooth and Fluffy. |
| Serving Tempreature | Normally stored and served at a slightly warmer temperature (0 – 5°F). | Typically served frozen. |
| Overrun | 25 – 60%. | 50 – 80%. |
References
Brown, A. (2014). Understanding Food: Principles and Preparation(pp. 534-545). Stamford, CT: Cengage Learning.
Gel Matic. Express Gelato and Frozen Yogurt. Grassobbio, Italy: Author.
Goff, H. D. & Hartel, R. W. (2013). Ice Cream. London: Springer Science and Business Media.
La Piccola Fontana. (2015). Gelato vs Ice Cream: What’s the difference?
Simply Gelato. (2015).
Tharp, B. W. & Young, L. S. (2012). Tharp & Young on Ice Cream: An encyclopedic guide to ice cream science and technology(pp. 162-163). Lancaster, Pennsylvania: DEStech Publications, Inc.
