What is your favorite dessert to have after a long, hot day of playing and doing schoolwork? If you’re like me, nothing beats a cool ice cream cone. After only having ice cream one time this past summer, I was able to rediscover my love for ice cream in Italy, after having gelato almost every week. Gelato is a frozen treat very similar to ice cream, and very popular in Italy. Even more exciting, I recently went to a workshop where I learned how professionals make gelato in a gelateria, (basically, an ice cream parlor). Through attending this workshop, not only did I learn how my favorite dessert is made, but also how much science and cool technology is involved in the process.
First, the difference between ice cream and gelato lies in the different scientific make-up of each treat. Gelato has less fat, less air, and is served at a higher temperature than ice cream. In fact, my friends and I noticed that gelato even looks warmer than ice cream, even though it tastes cold. The higher temperature allows for the gelato to feel smoother and softer. Another difference is that gelato uses fewer dairy products such as milk and eggs than ice cream.
