Okay, so some folks seem to think that gelato is just the Italian word for ice cream, and while that may indeed be technically true, Italian ice cream is NOT the same thing as American ice cream.
Here are the main differences: GELATO VS. ICE CREAM
1. First, gelato is made with less fat.
2. Second, it’s frozen at a lower temperature, meaning that you get the full flavor impact faster than you do with ice cream.
3. Third, the way we make ice cream incorporates a lot of air into the final product. With gelato, no air is added to the mixture, which results in a richer, creamier taste.
Why is this important to you?
Some frozen treat machines can only make ice cream, others can also make gelato and sorbet, while still other models only make gelato.
With all that being said, if you are a fan of true Italian gelato (and I certainly am!) then you may want to consider spending the extra money for an actual gelato machine. Like I said, the key to making gelato is keeping as much air out as possible.
This means the lid to the machine needs to be completely airtight, and also the way the paddle or beater works needs to ensure that air from the chamber isn’t mixed into the gelato as it processes.
ROCK SALT AND ICE METHOD
For nostalgic reasons, I will probably always prefer using rock salt to make my ice cream. My earliest memories all involve summertime family gatherings that included hand-churned vanilla ice cream with a hint of a salty bite.
That and Grapico ice cream floats. If you’re not from the South, you probably don’t even know what Grapico is, but trust me on this. If you ever get to enjoy an ice cream float with slightly salty homemade vanilla ice cream and Grapico, you will think you have died and gone to heaven.
But, I digress. Let’s talk about some options in this category.