Loved every moment of this post. So informative, transportive, and I feel like I can now speak confidently on the differences between gelato and ice cream when I’ve tried to listen to much longer explanations in the past to do just the same, only leaving more confused!
I was unsure whether to include its name or not. This gelato is more similar to ice cream, even though it's artisanal. But it's definitely a good gelato. Next time, we'll go together :)
I love my icecream maker! After reading your post though, I think why I make I more gelato than icecream. I do half and half heavy cream and yoghurt, honey, vanilla and egg yolk. It’s delicious to us, but not sweet or creamy enough for some. I also add tapioca starch and some salt and this helps it not to freeze too hard.
Oh yes Lucy, your recipe is for gelato and I have no doubt that it will be delicious (more than industrial ice cream). I'm not surprised that some people prefer it sweeter and creamier, probably they are used to the industrial one. ps: Sometimes I use a whipped white egg into my frozen desserts like gelato or semifreddo.
I loved this post! In France we have the omelette norvegienne which you can find here: https://www.cuisineaz.com/recettes/omelette-norvegienne-81004.aspx Apparently "In 1893, chef Ranhofer published a cookbook where Baked Alaska featured as a dish named Alaska, Florida. In 1895, the term omelette la norvégienne was coined by French chef Jean Giroix who created his own version of the dessert." In English, we also have sherbet: https://en.wikipedia.org/wiki/Sherbet_(frozen_dessert).
US style ice cream generally has less sugar and more fat than Italian gelato, about 15-20% of each. Italian gelato has about 18-22% sugars and 6-9% fat.
Ciao Chiara, ho usato i dati Carpigiani per parlare delle differenze tra gelato e ice cream, fermo restando che quella principale riguarda l'artigianalità di un prodotto a fronte di uno industriale. Anche le materie prime fanno, naturalmente una grande differenza. Buon gelato!
Loved every moment of this post. So informative, transportive, and I feel like I can now speak confidently on the differences between gelato and ice cream when I’ve tried to listen to much longer explanations in the past to do just the same, only leaving more confused!
Grazie Hallie! Your words make my day. For a writer, this comment is a prize! A big hug from Bologna
The last two times we were in Bologna. we went to Gianni for gelato.
I was unsure whether to include its name or not. This gelato is more similar to ice cream, even though it's artisanal. But it's definitely a good gelato. Next time, we'll go together :)
Due gusti: pistacchio e stracciatella (o cioccolato) - buonissima e la mia preferita! La sogno!
La tua gelateria è il Gelatauro. Devi assolutamente provare la loro stracciatella e il pistacchio
I love my icecream maker! After reading your post though, I think why I make I more gelato than icecream. I do half and half heavy cream and yoghurt, honey, vanilla and egg yolk. It’s delicious to us, but not sweet or creamy enough for some. I also add tapioca starch and some salt and this helps it not to freeze too hard.
Oh yes Lucy, your recipe is for gelato and I have no doubt that it will be delicious (more than industrial ice cream). I'm not surprised that some people prefer it sweeter and creamier, probably they are used to the industrial one. ps: Sometimes I use a whipped white egg into my frozen desserts like gelato or semifreddo.
YUM! I have my favorite place in Florence for vegan chocolate sorbet. That flavor is THE BEST!
ciao Chandi, I'm happy to read this and I hope I shared a useful recipe. Un abbraccio, I'm waiting for you in Bologna, Monica
🤩 bene! Non conosco Bologna!
Sarà bello fare una passeggiata insieme 😊
I loved this post! In France we have the omelette norvegienne which you can find here: https://www.cuisineaz.com/recettes/omelette-norvegienne-81004.aspx Apparently "In 1893, chef Ranhofer published a cookbook where Baked Alaska featured as a dish named Alaska, Florida. In 1895, the term omelette la norvégienne was coined by French chef Jean Giroix who created his own version of the dessert." In English, we also have sherbet: https://en.wikipedia.org/wiki/Sherbet_(frozen_dessert).
Thank you so much for these interesting details! :)
US style ice cream generally has less sugar and more fat than Italian gelato, about 15-20% of each. Italian gelato has about 18-22% sugars and 6-9% fat.
Ciao Chiara, ho usato i dati Carpigiani per parlare delle differenze tra gelato e ice cream, fermo restando che quella principale riguarda l'artigianalità di un prodotto a fronte di uno industriale. Anche le materie prime fanno, naturalmente una grande differenza. Buon gelato!