The term Gelato is not only to follow the traditional preparation of ice cream in Italy, but it goes beyond its origin.
Gelato contains more milk and less cream and is shaken less, so the volume is visually less and its fat content decreases. Gelato is served 6-8°C warmer than ice cream. This helps to better appreciate its flavors, since the tongue when eating it is not so numb from the cold. It is served with a flat spatula called a shovel, whose maneuver helps to smooth the dessert.
Gelato is much smoother in texture and denser than ice cream, giving it a more concentrated and intense flavor than traditional ice cream. The flavor of Gelato comes mostly from natural sources.
Gelato has less fat and less sugar! Gelato is made almost entirely with milk (90%), so it has a lower fat content. Also gelato is lower in sugar! It has between 16 and 22% sucrose and dextrose, it is balanced with the amount of water to prevent it from freezing.
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