Gelato vs. Ice Cream

Fun Fact: Gelato was first created almost 500 years ago during the Italian Renaissance by Bernardo Buontalenti.  

More Fun Fact: D'lish is not only a bakery, but the only place in Lubbock to find gelato made from scratch with recipes that have stood the test of time!

Gelato is the Italian word for ice cream.   While ice cream and gelato are both made from a custard base of milk, cream & sugar, there are a few differences that make gelato richer, smoother, and silkier.  So what’s the difference? 

One of the main differences between gelato and ice cream is butterfat content.  Gelato contains more milk and less heavy cream than its counterpart.  While ice cream contains in excess of 10% butterfat, gelato contains only 5-8%.  What does this mean for taste?   With less butterfat coating your palate, the flavors are more intense!

Another main difference is air incorporation. Slow churning gives gelato a denser texture by incorporating 20-25% air into the product. Conversely, ice cream uses more of a whipping process that incorporates 50-60% air.  Who wants to pay for air?

Gelato is served at 15˚ F, while ice cream is served near 5˚ F.  The higher temperature allows you to better taste and experience a more intense flavor.

Did we forget to mention Sorbetto? I mean not all creamy goodness requires milk and cream right? RIGHT! Sorbetto is dairy-free. But don’t think that means you have to give up that amazing creamy texture. Sorbetto tends to be fruit based and generally contains only fruit, water and sugar. Served at the same temperature as gelato, the flavor explosion is intense.