Gelato is ice creams italian cousin. Gelato has less cream content and more milk than American ice cream. It also does not use egg yolks, wich are traditionally used in ice cream. Italian gelato contains between 4 and 9 percent butterfat, while the average ice cream contains between 15 and 25 percent. In addition, gelato contains less air, which accounts for its dense, fluid and creamy consistency. The Food Network says that gelato is creamier, silkier and smoother than ice cream. It also is more dense and more elastic. Because gelato as served warmer than American ice cream, it also will not numb the mouth as much.
Ti piace il gelato o ice cream...allora
Enjoy it.
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