How to spot good gelato from fifteen feet away


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  1. codinghorror

    Aha but they are different!

    Compared to today's American-style ice cream (that's one made with egg yolks, as is basically the new standard in home recipes and commercial products), gelato has less fat in the base and less air churned into it during the freezing process. American ice creams are heavy on the cream, and have a fat content, by American labeling law, of at least 10% (considerably higher in most homemade and many premium versions). Gelato, by comparison, uses more milk than cream, so it doesn't have nearly as much fat. Additionally, it usually—but not always—uses fewer (to the point of none) egg yolks, another source of fat in custard-based ice creams.

  2. Brainspore

    I know he's popular in Italy, but I think Jesus would probably use an Aramaic term.

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