GELATO

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Gelato

Gelato is the Italian word for Ice Cream, but there are five major differences between Gelato and American Ice Cream.

1. The Fat Content: while the typical American ice-cream contains between 13 to 16% fat, the Gelato only has between 5 to 8% while being processed.

2. Overrun or Yield: ice-cream typically has between 80 to 100% of overrun, whereas Gelato has between 25 to 50% which makes it so dense.

3. The Serving Temperature: Ice Cream needs to be served at -10° F. Gelato is served at 5° F; the warmer temperature allows the tongue to experience more taste and less shock.

4. The Texture: Due to its lower serving temperature and higher fat content ice-cream has a hard texture when served, with higher serving temperature and a lower fat content gelato is served semi-soft.

5. The Freshness: Typical American Ice Cream is stored in 3 Gallon containers for several weeks or longer. Gelato is produced and stored in five liters stainless steel pans and need to be consumed in few days.

 

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Sorbetto

Sorbetto or Sorbet is the French frozen confections made with fruit, sugar and water and is fat-free.

Sorbetto is typically served in warmer temperatures and is a non-dairy frozen treat. Production time is approximately 18-20 minutes. 

 Water ices are not usually placed in a flash freezer prior to dipping but are placed directly into the dipping cabinet at a temperature of 15°F. 

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Sherbert

Sherbert is a simple Sorbetto with the addition of dairy product, usually milk. 

Called the "sorbet's creamier cousin, a little cream, milk, egg whites, gelatin, or even buttermilk is added to a sorbet mixture.

The result is a frozen dessert,  richer than sorbet but still lighter than ice cream.