If you’re looking for me, good chances are I’m near the gelato case at FRESH. And, I would suggest that you meet me there, especially since we have all our gelato flavors 25 percent off during our Global Flavors Italy, March 15–24!
This frozen culinary delight took this small-town girl by storm. How could something be so good?
First, traditional gelato has much less butterfat. About four to eight percent of gelato is butterfat, compared to 14 percent for ice cream in the United States. That means gelato freezes less solidly than ice cream (and it’s actually served about 10 to 15° F warmer than ice cream), so it melts in your mouth faster. And with less fat, I take that I can eat twice as much, and it’s totally ok!
Next, gelato has a much higher density. Gelato is churned at a slower speed than ice cream, so it’s denser because not as much air is whipped into the mixture. Less air and more room for flavor!
More flavor, people. Come on in to enjoy as soon as possible. You know where to find me!