Food Review: Gelato (Italian)

Often compared to ice cream, the Gelato actually has less fat and this is why it doesn’t melt away as how ice cream does.

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Considered the 17th most delicious food in the world, Italy’s Gelato uses less air when churned (at a much slower speed) during the freezing process.. uses more milk than cream, and uses fewer to no egg yolks compared to ice cream – this is why there’s much lesser fat.

Yet the third factor is the key: the serving temperature. While ice cream is best served at about 10°F.. the Gelato is as good as it gets at a warmer temperature.

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If set at a lower temperature, the Gelato would turn into something as hard as a brick, but at a warmer one – it’s soft but not soupy.

Still, though the Gelato is low in fat, it’s high in sugar which makes it not really healthy – but totally addictive!

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