Ice cream and gelato at a glance is indeed similar. Many also say both types of ice cream. But in fact, ice cream and gelato is different, both from material or manufacturing process.
Ice Cream
The ice cream as the name implies it has a strong taste of cream. Material effect, in addition to the cream is the head (not milk) milk, and egg yolks. Mixing these ingredients are stirred with quick and powerful. Pengadukannya using the machine. Thismakes a lot of air bubbles get into materials that are being stirred.
A portion of ice cream in the process Stirring can expand 25 to 90 percent.Simply put the more dense an increasingly good quality ice cream. Premium quality ice cream could only inflate to about 25 percent. Ice cream is cooled with a temperature of minus 20 to minus 12 degrees Celsius. This is causing the ice cream tastes sharp on the tongue.
But this also makes the ice cream is more durable. In a sense, the stronger the flavor of ice cream is cream. Their texture is more delicate and easily crushed due to thehigh content of air bubbles. Meanwhile, the fat content of ice cream ranges from 12-14 per cent.
Gelato
Gelato is really the language of Italy which means ice cream. The word gelato itselfcomes from the word ' frozen ' which means congelati. However his journey becomes a kind of gelato greetings. Gelato is made from milk, sugar, egg yolks, and water. Due to the nature of the ' home made ', in terms of raw material gelato is more dynamic.
Some cooks creating gelato with extra nuts. Some other element egg yolk or milk.GROM himself selling different kinds of gelato, anyone without milk, egg yolk, without or without the nuts. Gelato is stirred with a slow speed. This makes their textureis more solid. Then frozen at a temperature hotter, around minus 10 degrees Celsius. With these temperatures, the gelato is not durable and easily melted.
For a taste of gelato was not sharp on the tongue. Their texture is also solid. The taste of her milk more felt. Fat content on the gelato is very low. According to Guido,until now there has been no standard raw how fat the right range so a processed can be called gelato. But, so far the average fat gelato range under 10 percent. High-quality gelato contains only even 1-3 percent fat.