What gives gelato that rich taste and creamy consistency? You may be surprised to learn this, but gelato has less fat than ice cream and generally uses less egg yolk — if any! Gelato is churned at a slower, softer pace, which helps keep it dense. Ice cream often increases in volume from 25% to 90% during the churning process, as air is worked in to make it fluffier. While ice cream is served at about 25°F, gelato needs to be served 10°F warmer (at which temperature most people would be enjoying ice-cream soup). With less fat and the softer churning process, flavours hit the tongue more directly, making it a delightful summer indulgence.
Taste the difference at one of these hot spots for this cool treat: