Compared to today's American-style ice cream (that's one made with egg yolks, as is basically the new standard in home recipes and commercial products), gelato has less fat in the base and less air churned into it during the freezing process. American ice creams are heavy on the cream, and have a fat content, by American labeling law, of at least 10% (considerably higher in most homemade and many premium versions). Gelato, by comparison, uses more milk than cream, so it doesn't have nearly as much fat. Additionally, it usually—but not always—uses fewer (to the point of none) egg yolks, another source of fat in custard-based ice creams.
American-style ice creams are churned fast and hard to whip in plenty of air (called overrun), which is aided by the high proportion of cream in the base. The most high-end ice creams have an overrun of 25% or so, which means they've increased in volume by 25%; cheaper commercial versions can run from 50% to over 90%, which gives them a light, thin, fast-melting texture that isn't very flavorful (those bites are a quarter to a half air!). Gelato is churned at a much slower speed, which introduces less air into the base—think whipping cream by hand instead of with a stand mixer. That's why it tastes more dense than ice cream—it is.
And what about sugar? Well, sugar levels vary wildly in ice cream and gelato recipes, so there's less of a hard difference there.
If you make ice cream at home, you may be wondering about your ice cream machine: does it churn at ice cream speed or gelato speed? The truth is, most of the consumer models on the market churn at about the same speed, none of which are as fast as the commercial machines used to make American-style ice cream. But you can make both ice cream and gelato in your machine—remember, air is only one of the differences between them.
Compared to today's American-style ice cream (that's one made with egg yolks, as is basically the new standard in home recipes and commercial products), gelato has less fat in the base and less air churned into it during the freezing process. American ice creams are heavy on the cream, and have a fat content, by American labeling law, of at least 10% (considerably higher in most homemade and many premium versions). Gelato, by comparison, uses more milk than cream, so it doesn't have nearly as much fat. Additionally, it usually—but not always—uses fewer (to the point of none) egg yolks, another source of fat in custard-based ice creams.American-style ice creams are churned fast and hard to whip in plenty of air (called overrun), which is aided by the high proportion of cream in the base. The most high-end ice creams have an overrun of 25% or so, which means they've increased in volume by 25%; cheaper commercial versions can run from 50% to over 90%, which gives them a light, thin, fast-melting texture that isn't very flavorful (those bites are a quarter to a half air!). Gelato is churned at a much slower speed, which introduces less air into the base—think whipping cream by hand instead of with a stand mixer. That's why it tastes more dense than ice cream—it is.And what about sugar? Well, sugar levels vary wildly in ice cream and gelato recipes, so there's less of a hard difference there.If you make ice cream at home, you may be wondering about your ice cream machine: does it churn at ice cream speed or gelato speed? The truth is, most of the consumer models on the market churn at about the same speed, none of which are as fast as the commercial machines used to make American-style ice cream. But you can make both ice cream and gelato in your machine—remember, air is only one of the differences between them.
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