Both gelato and ice cream are made with a base of milk, cream, and sugar, but the ratios differ: Gelato typically contains a larger proportion of milk to cream, resulting in a lower overall fat content.
So why does gelato feel “creamier”?
It’s not just the ambiance of eating gelato on the streets of Venice. The perceived creaminess of gelato comes from the lower amount of incorporated air (”overrun”) and the serving temperatures.
- Gelato is churned at a slower speed than ice cream, which incorporates less air and yields a denser product.
- Additionally, gelato is generally served at a slightly higher temperature than ice cream.
This combination of density and temperature allows gelato to melt in the mouth more rapidly, releasing flavors more intensely and creating the impression of creaminess.
