Tuesday, November 15

There are three styles of gelato, Italy’s version of American ice cream.  In Southern Italy and Sicily, the gelato is made with just milk.  In central Italy, like Florence, the milk gets egg yolks added to it. In northern Italy where dairy products are more plentiful, cream is added to the milk and yolks.  Gelato has overall less cream and butterfat than ice cream.   Gelato is denser because with less cream and butterfat, there is less to bind with air molecules so ice cream seems lighter. The classic gelato flavor is pistachio.