Gelato differs from ice cream in that it has a lower fat content (higher ratio of milk to cream) and less overrun (volume of air) which makes it denser and creamier than ice cream and mimics the higher quality, more expensive commercial ice creams. This recipe, with its higher milk to cream ratio and the deliberate omission of vanilla, is an authentic recipe for Italian "Gelato di Crema." To omit eggs, or to reverse this lower fat, cream to milk ratio in this recipe, effectively makes this ice cream, not Italian Gelato. The only flaw here, and certainly no fault of this recipe, is that our home ice cream makers cannot duplicate the slow churning necessary to create less overrun (air) which results in the creaminess and density gelato is known for, so this was a little on the grainy or icy side. This is just delicious, and truly Italian! If you think this would be missing something without adding vanilla, just give it a try!
Was this review helpful?
497 users found this review helpful
Gelato differs from ice cream in that it has a lower fat content (higher ratio of milk to...