Creamy, cold, and churned up into myriad flavours: you might be forgiven for thinking that ice-cream and gelato are the same. Surely, "gelato" is just Italian for ice-cream, and a word that infuriating foodies throw about to seem in the know. But you'd be very, very wrong. It's infinitely better.
Basically, gelato is pretty similar to ice cream—it's got mostly the same ingredients, just with different proportions.
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Gelato contains more milk than cream, making it freeze at a lower temperature and taste cooler, lighter and, arguably, more refreshing. Churned slower than ice-cream, it is more dense and has a more intense flavor.
Ice cream also generally contains egg yolks, while gelato rarely contains any.That lack of cream and egg yolks explains why gelato has slightly less saturated fat.
Another key difference: the texture. Gelato is generally creamier, denser, and richer-tasting than regular ice cream.