Why Is Gelato Not Ice Cream? (ingredients, butter, Italian, grocery store)
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Gelato is churned slower, not as much air gets folded into the gelato creating a silkier texture, it's also served at a warmer temperature. As mentioned, lower fat content as well.
Supposedly gelato has less air, so it's smoother. I bought a gallon a caramel-vanilla gelato once. I ended up throwing it away. Maybe it was the brand. I don't know. It was disgustingly sweet and it tasted artificial.
Personally, I think calling it gelato is just a way of charging more for ice cream.
If you're buying a gallon at the grocery store, you're very likely not getting real gelato.
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