Type | Ice cream |
---|---|
Course | Dessert |
Place of origin | Italy |
Serving temperature | −14 to −11 °C 7 to 12 °F[1][2][3][4][5] |
Main ingredients | |
Ingredients generally used | Flavorings (fruit, nut, chocolate, etc.)[8][9] |
Variations | Frozen custard |
Other information | Usually served with a spade instead of ice cream scooper[15] |
Gelato (Italian: [dʒeˈlaːto]; lit. 'frozen') is the common word in Italian for all types of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert.[16][17] Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.[18][19][20]
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search