Down the street from our house is a very special place called Parisi. They have beautiful food, and slap-your-mama-good-gelato, that they make in their own kitchen. I got to thinking about the differences between gelato and ice cream, and wanted to share some of my {very serious, very scientific} research with you.
My understanding is that gelato has less air churned into it, more milk, and less cream than ice cream. The result is a very rich, very creamy dessert that is usually less fattening than it’s American cousin. Here are some resources that can give you the official scoop:
- bon appetit gives an easy answer to the difference between the two here, and some decadent gelato recipes here
- margaret cowan writes about her trip to the gelato festivals in florence and sicily in the vancouver sun
- the history of gelato from whygelato.com (yes, that is a real website)
- gelato-ology is a beautiful blog dedicated to all things gelato
- olive oil gelato from food 52. yummmm. does that count as a vegetable?
If you enjoyed this article, please consider sharing it!
Let’s Hang Out
