What Makes Gelato Different From Ice Cream (And Why It Matters for Your Menu)
Ask most people what separates gelato from ice cream and you'll get some version of "it's Italian" or "it's denser." Both are true, but neither explains why gelato actually tastes and feels different in the mouth, or why so many cafés and restaurants are adding it to their menus instead of sticking with standard ice cream. The differences come down to a handful of specific production choices, and understanding them matters whether you're a curious customer or a business owner considering a gelato program. Butterfat: The Biggest Difference American ice cream typically runs 14 to 25 percent butterfat by regulation and tradition. Gelato usually sits between 4 and 9 percent. That's a massive gap, and it's the single biggest reason the two desserts taste so different. Lower butterfat means gelato doesn't coat the tongue in fat the way ice cream does, which actually makes the flavor come through more directly. This is why a good pistachio ge...
