Back جيلاتي Arabic Джэлата Byelorussian Gelat italià Catalan Gelato Czech Gelato Danish Τζελάτο Greek Gelato Spanish Gelato Estonian جلاتو Persian Gelato Finnish
 | |
| 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 kinds 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 kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.[18][19][20]
- ^ "Story". Herne Hill railway station: Minus 12˚ Craft Ice Cream. Retrieved 6 July 2022.
- ^ "Ice Cream vs. Gelato vs. Sherbet vs. Sorbet: What's the Difference?". MasterClass. 28 September 2021. Retrieved 6 July 2022.
- ^ "Gelato FAQs". ecco un poco. Retrieved 6 July 2022.
- ^ "Gelato vs. Ice Cream". sweetcycle. 19 July 2017. Retrieved 6 July 2022.
- ^ Mullan, Michael. "Plotting freezing point curves for ice cream and gelato mixes". dairyscience.info. Retrieved 6 July 2022.
- ^ Druckman, Charlotte (30 May 2017). "Why You Haven't Heard of America's Greatest Gelato Maker". Eater. Retrieved 6 July 2022.
- ^ This, Herve (11 May 2019). "Conservation de sorbets et glaces". Hervé This vo Kientza. Retrieved 6 July 2022.
- ^ "Olive Oil Gelato Recipe". Serious Eats. Retrieved 6 July 2022.
- ^ "Il gelato artigianale" (in Italian). Pasticceria Mosaico di Aquileia. 31 July 2017. Retrieved 6 July 2022.
- ^ "Traditional Frozen Treats". Molecular Recipes. KQ2 Ventures LLC. 28 June 2015. Retrieved 6 July 2022.
- ^ "I grassi in gelateria: perché utilizzare la panna e quando è possibile sostituirla". Frascheri Professionale S.p.A (in Italian). 20 May 2021. Archived from the original on 6 October 2022. Retrieved 6 July 2022.
- ^ Quirk, Mary Beth (14 July 2017). "What's The Difference Between Ice Cream, Frozen Custard, and Gelato?". Consumer Reports. Retrieved 6 July 2022.
- ^ D'Ulivo, Lucia (15 May 2018). "Come fare il gelato in casa: 3 trucchi per risultati da gelateria". Edible Molecules. Retrieved 6 July 2022.
- ^ Davis, Bea. "May is Artisan Gelato Month". Paris Gourmet. Carlstadt, New Jersey. Retrieved 6 July 2022.
- ^ "Gelato v Ice Cream: Temperature & Method". Bravo Gelato. Archived from the original on 6 July 2022. Retrieved 6 July 2022.
- ^ "Calorie e valori nutrizionali del gelato", Paginemediche [1]
- ^ M. T. Wroblewski (6 December 2018). "Nutrition Facts on Gelato Compared to Ice Cream". San Francisco Gate. Retrieved 20 August 2014.
- ^ Poggioli, Sylvia (17 June 2013). "Italian University Spreads the 'Gelato Gospel'". NPR. Retrieved 7 July 2016.
- ^ Goff, H. Douglas (June 1997). "Colloidal aspects of ice cream—A review" (PDF). International Dairy Journal. 7 (6–7): 363–373. doi:10.1016/S0958-6946(97)00040-X. Archived from the original (PDF) on 6 July 2022.
- ^ Goff, H.D.; Caldwell, K.B.; Stanley, D.W.; Maurice, T.J. (May 1993). "The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream" (PDF). Journal of Dairy Science. 76 (5): 1268–1277. doi:10.3168/jds.S0022-0302(93)77456-1. Archived from the original (PDF) on 9 August 2017. Retrieved 6 July 2022.
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