According to the officially recognized definition, gelato is a mix of ingredients brought from liquid to doughty state through a simultaneous freezing and shaking process.
The word gelato translated into English is ice-cream. However there are differences between gelato and ice-cream. Usually industry produces ice cream instead of gelato because of internal product characteristics that allow the manufacturing of a big amount of product. Artisans prefer to make gelato that allows them to be more creative using fresh ingredients.
We can summarize the differences between these two products by using the chart below:
GELATO | ICE CREAM |
| Made in small/medium size workshop | Made in large industrial batches |
| Made using machine for the production of artisan gelato | Made using industrial equipment |
| Made using fresh ingredients and flavours which are in concentrated form made up of natural ingredients | Made using ingredients specially designed for lengthy storage periods and often contains artificial colours |
| Produced fresh every day and stored for a limited time | Can be stored for 6 months or more before being offered for sale |
| Generally it is produced for direct sales | With transport and warehousing it can be effected by heat shock reducing the overall quality of the product |
| It is low in fat (usually around 3% – 6%) for a great flavour experience with less calories | Has a higher fat content (usually above 10% up to 25%) which coats the tongue reducing the ability to taste |
| Has less incorporated air (around 25% to 40%) | Has a high air content (usually 80% to 100% or above) |
| Is served at a higher temperature (around -14˚C -16˚C) | Requires a colder serving temperature which dulls the taste buds sensitivity |