We all deserve a treat from time to time, and I plan to take advantage of this when visiting the Gelato festival this weekend at Spitalfields Market, London.
Since I was little ice cream has always been my weakness. Every holiday a tub of strawberry ice cream would do the trick to keep me quiet. Since having visited Italy on numerous times, renowned for their gelato (the Italian word for ice-cream) I have been transformed into a gelato addict! And let me tell you – there is a big difference!
Before even placing a spoon into my mouth, the beautiful silken, smooth, and flawless appearance of gelato makes me salivate with anticipation. It has a beautiful elasticity that can be easily moldable to create beautiful swirls and gloopy gelato peaks that simply cascade like cold lava in the mouth.
In texture ice cream is much fluffier and lighter. When making ice cream, milk, cream and egg yolks are cooked together to form a custard base. This is then churned at a high speed to add air and volume. The fat content from the cream binds with the water molecules, eliminating large frozen crystals forming and creating a light density which allows air to be present. The lower the fat content or cream content, then icier the ice cream will taste, ergo cheaper brands.
Compared to ice cream, gelato is very dense as it is churned at a slower rate, meaning less air is whipped into the mixture. Gelato uses more milk than cream, so shouldn’t contain as much fat and therefore doesn’t bind as easily with the water, hence the denser consistency.
The serving temperature also differs from one another. Although both are ice cold, gelato is served at a warmer temperature, keeping its silky soft texture. The air content in ice cream means it can be frozen solid, yet still scoop able, especially if the cream content is higher.
Whether you have a preference for ice cream or gelato, they are brilliant as a delicious dessert or a naughty daytime treat. If this summer weather is set to continue, I’m afraid I wouldn’t say no to either!
#icecream #gelato #gelatofestival #spitalfields #icecreamorgelato? #summer #makingicecream #makinggelato
Image – https://commons.wikimedia.org/wiki/File%3AFruit_sorbetto_at_Gelato_Naia%2C_September_8%2C_2008.jpg
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.