Behind the Scoop : What is Gelato, Anyway?

May 6, 2024

IN ITALIAN, THE WORD “GELATO” MEANS ANY ICE CREAM, BUT IN THE REST OF THE WORLD, IT HAS COME TO MEAN A SPECIFIC TYPE MADE ACCORDING TO TRADITIONAL ITALIAN METHODS. THIS SMOOTH, SILKY TREAT HAS EXPLODED IN POPULARITY OVER THE LAST FEW DECADES. ICE CREAM IS NICE, BUT GELATO OFFERS SOMETHING MORE.

SO, WHAT MAKES GELATO STAND OUT FROM THE CROWD? IT’S TIME TO VISIT YOUR FAVORITE LOCAL ICE CREAM SHOP AND FIND OUT. LET’S DIVE INTO THE MAKING AND MAGIC OF THIS LUXURIOUSLY CREAMY FROZEN DESSERT AND ANSWER ALL YOUR QUESTIONS ONCE AND FOR ALL.

TRADITION, TECHNIQUE & TASTE

Traditionally, gelato is made from just three basic ingredients: milk, sugar, and egg yolks. Sometimes, the eggs are left out (or replaced by another binding ingredient), and cream is added, but in general, this is the gelato trinity. It’s simmered, cooked, and pasteurized, then churned while cooling and freezing.

The best artisanal gelato is made using the techniques passed down through the ages. This also extends to how we get that intense flavor, with premium ingredients taking the crown wherever possible. That means your nocciola is made using real hazelnuts, and vanilla contains real vanilla beans. This is reflected even in the fruit flavors at Anita, which contain real fruit preserved and enhanced in Mama Anita’s legendary jams and marmalades.

First, everything is combined by hand and brought to a temperature to mix the ingredients. This step was extra important in the days when gelaterias got their milk straight from the dairy, as it also served to pasteurize the milk (and the eggs). The authentic traditional churning is done with a vertical motion, which incorporates less air into the mixture. These days, this is done by specialized machines, ensuring a perfectly smooth finish every time.

THE SWEET DIVIDE: GELATO VS. ICE CREAM

Learning what’s in gelato will help differentiate it from other frozen treats. The first big difference between Italian gelato and your average frozen treat is the core ingredients. As the name suggests, ice cream’s main ingredient is cream rather than milk. While gelato does use cream in its recipes, it has less cream than ice cream. This seemingly simple switch has a big impact on the final product. For example, gelato is usually considered to be healthier than ice cream because ice cream has a higher fat content.

GET YOUR FAVORITE DESSERTS AT ANITA

Now that you know all about our favorite sweet, velvety dessert, it’s time for a taste! Visit any of our locations around the world and tuck into a scoop or two – or how about a gelato pint to share at home? You can even get your hands on your favorite frozen dessert via delivery. It’s time to treat yourself to the best, straight from Mama Anita’s kitchen.

FIND

STORE

Dessert dreams calling? We have gelato shops across the globe – enjoy world-famous flavors no matter where you are!

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DENIS GOUTKIN PRODUCT DEVELOPMENT

Denis Goutkin started in Neve Tzedek and now leads global product development – crafting the flavor combos you crave and overseeing gelato production teams worldwide.

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