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Difference between gelato and ice cream yahoo answers


2020-02-17 15:07 Jul 28, 2006  Yahoo Singapore Answers Best Answer: Gelato is Italys version of ice cream, with 3 major differences. 1. gelato has significantly less butterfat than ice cream's typical 18 and 26 percent. Like high end ice cream, gelato generally has less than 35 air resulting in a dense and extremely flavoursome product.

How can the answer be improved? difference between gelato and ice cream yahoo answers Sep 04, 2012 Gelato is Italian and genearlaly soft with fruit in it. Gelati, might be a variation on the name, which would make it the same thing. Ice Cream, on the other hand is harder than Gelato, but soft enough to be eatable.

May 20, 2014  Ice Cream vs. Gelato. The most highend ice creams have an overrun of 25 or so, which means theyve increased in volume by 25; cheaper commercial versions can run from 50 to over 90, which gives them a light, thin, fastmelting texture that isnt very flavorful (those bites are a quarter to a half air! ). difference between gelato and ice cream yahoo answers

Jul 09, 2009 Ice Cream is milk, sugar, cream, some have eggs or egg products, fruit and the same type of flavourings as Gelato, I have made both a number of time when I was a chef for 20 years, we used the same machines, but the gelato also is not cooked as there is no egg products in it. (Gelato contains about 25 to 30 percent air, while ice cream can contain as much as 50 percent air) Finally, while ice cream is typically served frozen, gelato is typically stored and served at a slightly warmer temperature, around 15F, so it's not quite completely frozen. Apr 18, 2008 Gelato is an Italian frozen treat, which while close to icecream in concept, tastes nothing alike. Most Gelati are based from frozen lemon whipped cream, and additional flavors are added to the cream to make it taste like other flavors. difference between gelato and ice cream yahoo answers Apr 27, 2007 Gelato, or the plural Gelati, is Italian ice cream made from milk and sugar, combined with other flavourings. The gelato ingredients (after an optional pasteurization) are supercooled while stirring to break up ice crystals as they form.



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