Summer is here, and what better time to kick back, relax, and enjoy the delicious, smooth taste of a dish of ice cream to tickle the taste buds, or maybe a cup of gelato. Most Americans delight in the taste of frozen desserts without knowing or caring what the ingredients, as long as it tastes good.
Eating Ice Cream in front of the Pantheon, Rome
Image Source: diaryofawannabeworldtraveler.com
Eating Ice Cream in front of the Pantheon, Rome
Image Source: diaryofawannabeworldtraveler.com
CONFUCIUS SAY "CONFUSION OF DEFINITIONS"
The world’s love affair with icy delights is centuries old. The earliest evidence of frozen desserts can be traced back to ancient China, when people consumed ice flavored with various syrups and extracts. This gives humankind thousands of years to get confused about names of frozen desserts, of which there are many.
The world’s love affair with icy delights is centuries old. The earliest evidence of frozen desserts can be traced back to ancient China, when people consumed ice flavored with various syrups and extracts. This gives humankind thousands of years to get confused about names of frozen desserts, of which there are many.
The need for an explanation exists because of a confusion of definitions. I place this at the feet of the English language, which has been quick in previous years to absorb words from other languages. While these new English words may have the same spelling and pronunciation (or not), Americans usually give the new word a different meaning, often unintentionally.
A BBC publication claims that "Although English is now borrowing from other languages with a worldwide range, the number of new borrowed words finding their way into the shared international vocabulary is on a long downward trend. One big reason for this is the success of English as an international language of science, scholarship, business, and many other fields." www.bbc.com/news/magazine
BE SPECIFIC
In order to explain the difference between gelato and ice cream, I have to get excessively specific. Sorry.
First, ice cream and gelato are only two of a large variety of frozen desserts made worldwide, including cakes and drinks. This blog does not attempt to address those.
Second -- and be very clear on this -- Gelato is the Italian word for the English word ice cream. Another definition of the word in Italian is frozen. Linguistically, there is no difference between gelato and ice cream, other than the way it is prepared, i.e. the recipe, which isn't part of the simple definitions. Just as different locations and countries have different recipes for preparing the same foods, gelato is Italy's recipe and process for making ice cream. France, America, and other locations have their own unique recipes for ice cream plus many other frozen desserts which go by a variety of names.
Third, the word gelato has been subsumed into the English language, not meaning just ice cream, but the particular recipe and process the Italians use when they make ice cream.
If you look gelato up in Merriam-Webster dictionary, it means "a soft rich ice cream containing little or no air." In the Oxford and Cambridge Dictionaries it is "the Italian style of ice cream (a cold, soft, sweet food), made from milk, cream, sugar, and fruit or other flavors mixed together and frozen."
A BRIEF HISTORY OF GELATO
The website whygelato.com/history gives a brief rundown of the history of gelato, the word for ice cream in Italian.
"• 7000 BC - Asian cultures discover they can consume crushed ice and flavorings.
• 2500 BC - Egyptian pharaohs offer their guests a cup of ice sweetened with fruit juices.
• 0 - The Romans begin a custom of consuming the ice of Mt. Etna and Mt. Vesuvius with honey.
• 1500-1550 - Ruggeri participates in a competition in Florence and wins with a frozen sweet (a sorbet or sorbetto)."
"• 1550-1600 - Buontalenti prepares a banquet for the King of Spain and gelato is served for the first time..." At this point, there were two types of gelato.l "... one made by mixing water with fruits such as lemon and strawberries (also known as Sorbetto), and another made by mixing milk with cinnamon, pistachio, coffee or chocolate."
Here is where some of the confusion starts. The Italians, and I presume other Europeans, referred to both types of frozen desserts by the name gelato (and continue to do so as far as I can tell from my Italian relatives and dictionary). From the 16th century forward, references to gelato appear to mean the kind of gelato Americans call ice cream, i.e. made with dairy products, not water or ice.
"• 1686 - Francesco Procopio moves from Palermo to Paris and opens a café, making gelato famous all over Europe.
• 1770 - Giovanni Basiolo introduces gelato in New York.
• 1846 - Hand-crank freezer is perfected in America and changes the way the frozen dessert is made.
• 1967 - Luciano Rabboni starts PreGel and creates the first semi-finished gelato product."
Let's take a look at the differences.
ICE CREAM
All ice cream is made with a base of heavy cream, milk, sugar, and sometimes eggs and/or egg yolks. The base is churned at specified speeds in an ice cream maker before mix-ins are added. Recipes vary but those are the basic ingredients of all ice cream.
American Ice Cream
The U.S. Food and Drug Administration (FDA) requires that, in the US, food products to be labeled as "Ice cream" (traditional hard ice cream, not soft serve), must contain at least 10% milk fat by weight, although most American brands will have 14 to 25%BE SPECIFIC
In order to explain the difference between gelato and ice cream, I have to get excessively specific. Sorry.
First, ice cream and gelato are only two of a large variety of frozen desserts made worldwide, including cakes and drinks. This blog does not attempt to address those.
Second -- and be very clear on this -- Gelato is the Italian word for the English word ice cream. Another definition of the word in Italian is frozen. Linguistically, there is no difference between gelato and ice cream, other than the way it is prepared, i.e. the recipe, which isn't part of the simple definitions. Just as different locations and countries have different recipes for preparing the same foods, gelato is Italy's recipe and process for making ice cream. France, America, and other locations have their own unique recipes for ice cream plus many other frozen desserts which go by a variety of names.
Third, the word gelato has been subsumed into the English language, not meaning just ice cream, but the particular recipe and process the Italians use when they make ice cream.
If you look gelato up in Merriam-Webster dictionary, it means "a soft rich ice cream containing little or no air." In the Oxford and Cambridge Dictionaries it is "the Italian style of ice cream (a cold, soft, sweet food), made from milk, cream, sugar, and fruit or other flavors mixed together and frozen."
A BRIEF HISTORY OF GELATO
The website whygelato.com/history gives a brief rundown of the history of gelato, the word for ice cream in Italian.
"• 7000 BC - Asian cultures discover they can consume crushed ice and flavorings.
• 2500 BC - Egyptian pharaohs offer their guests a cup of ice sweetened with fruit juices.
• 0 - The Romans begin a custom of consuming the ice of Mt. Etna and Mt. Vesuvius with honey.
• 1500-1550 - Ruggeri participates in a competition in Florence and wins with a frozen sweet (a sorbet or sorbetto)."
"• 1550-1600 - Buontalenti prepares a banquet for the King of Spain and gelato is served for the first time..." At this point, there were two types of gelato.l "... one made by mixing water with fruits such as lemon and strawberries (also known as Sorbetto), and another made by mixing milk with cinnamon, pistachio, coffee or chocolate."
Here is where some of the confusion starts. The Italians, and I presume other Europeans, referred to both types of frozen desserts by the name gelato (and continue to do so as far as I can tell from my Italian relatives and dictionary). From the 16th century forward, references to gelato appear to mean the kind of gelato Americans call ice cream, i.e. made with dairy products, not water or ice.
"• 1686 - Francesco Procopio moves from Palermo to Paris and opens a café, making gelato famous all over Europe.
• 1770 - Giovanni Basiolo introduces gelato in New York.
• 1846 - Hand-crank freezer is perfected in America and changes the way the frozen dessert is made.
• 1967 - Luciano Rabboni starts PreGel and creates the first semi-finished gelato product."
Let's take a look at the differences.
ICE CREAM
All ice cream is made with a base of heavy cream, milk, sugar, and sometimes eggs and/or egg yolks. The base is churned at specified speeds in an ice cream maker before mix-ins are added. Recipes vary but those are the basic ingredients of all ice cream.
American Ice Cream
The U.S. Food and Drug Administration (FDA) requires that, in the US, food products to be labeled as "Ice cream" (traditional hard ice cream, not soft serve), must contain at least 10% milk fat by weight, although most American brands will have 14 to 25%
A BBC publication claims that "Although English is now borrowing from other languages with a worldwide range, the number of new borrowed words finding their way into the shared international vocabulary is on a long downward trend. One big reason for this is the success of English as an international language of science, scholarship, business, and many other fields." www.bbc.com/news/magazine
BE SPECIFIC
In order to explain the difference between gelato and ice cream, I have to get excessively specific. Sorry.
First, ice cream and gelato are only two of a large variety of frozen desserts made worldwide, including cakes and drinks. This blog does not attempt to address those.
Second -- and be very clear on this -- Gelato is the Italian word for the English word ice cream. Another definition of the word in Italian is frozen. Linguistically, there is no difference between gelato and ice cream, other than the way it is prepared, i.e. the recipe, which isn't part of the simple definitions. Just as different locations and countries have different recipes for preparing the same foods, gelato is Italy's recipe and process for making ice cream. France, America, and other locations have their own unique recipes for ice cream plus many other frozen desserts which go by a variety of names.
Third, the word gelato has been subsumed into the English language, not meaning just ice cream, but the particular recipe and process the Italians use when they make ice cream.
If you look gelato up in Merriam-Webster dictionary, it means "a soft rich ice cream containing little or no air." In the Oxford and Cambridge Dictionaries it is "the Italian style of ice cream (a cold, soft, sweet food), made from milk, cream, sugar, and fruit or other flavors mixed together and frozen."
A BRIEF HISTORY OF GELATO
The website whygelato.com/history gives a brief rundown of the history of gelato, the word for ice cream in Italian.
"• 7000 BC - Asian cultures discover they can consume crushed ice and flavorings.
• 2500 BC - Egyptian pharaohs offer their guests a cup of ice sweetened with fruit juices.
• 0 - The Romans begin a custom of consuming the ice of Mt. Etna and Mt. Vesuvius with honey.
• 1500-1550 - Ruggeri participates in a competition in Florence and wins with a frozen sweet (a sorbet or sorbetto)."
"• 1550-1600 - Buontalenti prepares a banquet for the King of Spain and gelato is served for the first time..." At this point, there were two types of gelato.l "... one made by mixing water with fruits such as lemon and strawberries (also known as Sorbetto), and another made by mixing milk with cinnamon, pistachio, coffee or chocolate."
Here is where some of the confusion starts. The Italians, and I presume other Europeans, referred to both types of frozen desserts by the name gelato (and continue to do so as far as I can tell from my Italian relatives and dictionary). From the 16th century forward, references to gelato appear to mean the kind of gelato Americans call ice cream, i.e. made with dairy products, not water or ice.
"• 1686 - Francesco Procopio moves from Palermo to Paris and opens a café, making gelato famous all over Europe.
• 1770 - Giovanni Basiolo introduces gelato in New York.
• 1846 - Hand-crank freezer is perfected in America and changes the way the frozen dessert is made.
• 1967 - Luciano Rabboni starts PreGel and creates the first semi-finished gelato product."
Let's take a look at the differences.
ICE CREAM
All ice cream is made with a base of heavy cream, milk, sugar, and sometimes eggs and/or egg yolks. The base is churned at specified speeds in an ice cream maker before mix-ins are added. Recipes vary but those are the basic ingredients of all ice cream.
American Ice Cream
The U.S. Food and Drug Administration (FDA) requires that, in the US, food products to be labeled as "Ice cream" (traditional hard ice cream, not soft serve), must contain at least 10% milk fat by weight, although most American brands will have 14 to 25%BE SPECIFIC
In order to explain the difference between gelato and ice cream, I have to get excessively specific. Sorry.
First, ice cream and gelato are only two of a large variety of frozen desserts made worldwide, including cakes and drinks. This blog does not attempt to address those.
Second -- and be very clear on this -- Gelato is the Italian word for the English word ice cream. Another definition of the word in Italian is frozen. Linguistically, there is no difference between gelato and ice cream, other than the way it is prepared, i.e. the recipe, which isn't part of the simple definitions. Just as different locations and countries have different recipes for preparing the same foods, gelato is Italy's recipe and process for making ice cream. France, America, and other locations have their own unique recipes for ice cream plus many other frozen desserts which go by a variety of names.
Third, the word gelato has been subsumed into the English language, not meaning just ice cream, but the particular recipe and process the Italians use when they make ice cream.
If you look gelato up in Merriam-Webster dictionary, it means "a soft rich ice cream containing little or no air." In the Oxford and Cambridge Dictionaries it is "the Italian style of ice cream (a cold, soft, sweet food), made from milk, cream, sugar, and fruit or other flavors mixed together and frozen."
A BRIEF HISTORY OF GELATO
The website whygelato.com/history gives a brief rundown of the history of gelato, the word for ice cream in Italian.
"• 7000 BC - Asian cultures discover they can consume crushed ice and flavorings.
• 2500 BC - Egyptian pharaohs offer their guests a cup of ice sweetened with fruit juices.
• 0 - The Romans begin a custom of consuming the ice of Mt. Etna and Mt. Vesuvius with honey.
• 1500-1550 - Ruggeri participates in a competition in Florence and wins with a frozen sweet (a sorbet or sorbetto)."
"• 1550-1600 - Buontalenti prepares a banquet for the King of Spain and gelato is served for the first time..." At this point, there were two types of gelato.l "... one made by mixing water with fruits such as lemon and strawberries (also known as Sorbetto), and another made by mixing milk with cinnamon, pistachio, coffee or chocolate."
Here is where some of the confusion starts. The Italians, and I presume other Europeans, referred to both types of frozen desserts by the name gelato (and continue to do so as far as I can tell from my Italian relatives and dictionary). From the 16th century forward, references to gelato appear to mean the kind of gelato Americans call ice cream, i.e. made with dairy products, not water or ice.
"• 1686 - Francesco Procopio moves from Palermo to Paris and opens a café, making gelato famous all over Europe.
• 1770 - Giovanni Basiolo introduces gelato in New York.
• 1846 - Hand-crank freezer is perfected in America and changes the way the frozen dessert is made.
• 1967 - Luciano Rabboni starts PreGel and creates the first semi-finished gelato product."
Let's take a look at the differences.
ICE CREAM
All ice cream is made with a base of heavy cream, milk, sugar, and sometimes eggs and/or egg yolks. The base is churned at specified speeds in an ice cream maker before mix-ins are added. Recipes vary but those are the basic ingredients of all ice cream.
American Ice Cream
The U.S. Food and Drug Administration (FDA) requires that, in the US, food products to be labeled as "Ice cream" (traditional hard ice cream, not soft serve), must contain at least 10% milk fat by weight, although most American brands will have 14 to 25%
 |  |
American Ice Cream image source: www.magnumicecream.com/icecream-
French-style ice cream incorporates egg yolks into the base, while American and Philadelphia style may not. American ice cream also has a faster churning process which introduces more air into the product which affects the density.
Italian Ice Cream / Gelato
Italian ice cream is also made with the same ingredients: heavy cream, milk, sugar, but most commonly without eggs or egg yolks, but it may have them. The lower milk fat content is usually 3.8 to 9%, yielding a softer, denser texture and smaller ice crystals. That results from the base containing less cream and more milk, as well as a slower churning process that introduces less air into the final product rendering it softer and denser.
According to Italian-feelings.com/ the four distinctions between American and Italian ice cream are:
1 – Italian ice cream has much less fat because it is made with fresh milk and not powdered milk or cream as with America ice cream.
(I couldn't verify that all commercially American-made ice creams are made with powdered milk, but I did find that at least some of them are. Using powdered milk is claimed to make the ice cream creamier.)
2 – Italian ice cream is blended slowly, so it contains less air than industrially produced ice cream (10% air in Italian vs. 50% in American ice cream). A balanced quantity of air affects the consistency, smooth texture and appearance.
3 – Italian ice cream is kept at a temperature of around -12°C, while American industrially produced ice cream is usually kept at an average of -20°C. This makes an unmistakable difference to the product’s taste.
4 – Italian handmade ice cream is usually made in small batches that are consumed shortly afterwards. That’s why it doesn’t need the preservatives or additives that industrially produced ice cream needs to be stored for long periods of time.
Overall, American and Italian ice cream (Gelato) are differentiated by the proportion of ingredients in the base and the rate at which they’re churned. The Italian version contains less milk fat and is churned at a slower rate, and is typically served at a warmer temperature, introducing less air to the dessert and yielding a softer and denser texture.
Gelato tastes differently from American Ice Cream and results in greater flavor experience because there is less fat that coats the taste buds, more flavor per spoonful due to lower quantity of air and, the taste buds are more alive since the temperature is not so cold as to dull their sensitivity.
French-style ice cream incorporates egg yolks into the base, while American and Philadelphia style may not. American ice cream also has a faster churning process which introduces more air into the product which affects the density.
Italian Ice Cream / Gelato
Italian ice cream is also made with the same ingredients: heavy cream, milk, sugar, but most commonly without eggs or egg yolks, but it may have them. The lower milk fat content is usually 3.8 to 9%, yielding a softer, denser texture and smaller ice crystals. That results from the base containing less cream and more milk, as well as a slower churning process that introduces less air into the final product rendering it softer and denser.
According to Italian-feelings.com/ the four distinctions between American and Italian ice cream are:
1 – Italian ice cream has much less fat because it is made with fresh milk and not powdered milk or cream as with America ice cream.
(I couldn't verify that all commercially American-made ice creams are made with powdered milk, but I did find that at least some of them are. Using powdered milk is claimed to make the ice cream creamier.)
2 – Italian ice cream is blended slowly, so it contains less air than industrially produced ice cream (10% air in Italian vs. 50% in American ice cream). A balanced quantity of air affects the consistency, smooth texture and appearance.
3 – Italian ice cream is kept at a temperature of around -12°C, while American industrially produced ice cream is usually kept at an average of -20°C. This makes an unmistakable difference to the product’s taste.
4 – Italian handmade ice cream is usually made in small batches that are consumed shortly afterwards. That’s why it doesn’t need the preservatives or additives that industrially produced ice cream needs to be stored for long periods of time.
Overall, American and Italian ice cream (Gelato) are differentiated by the proportion of ingredients in the base and the rate at which they’re churned. The Italian version contains less milk fat and is churned at a slower rate, and is typically served at a warmer temperature, introducing less air to the dessert and yielding a softer and denser texture.
Gelato tastes differently from American Ice Cream and results in greater flavor experience because there is less fat that coats the taste buds, more flavor per spoonful due to lower quantity of air and, the taste buds are more alive since the temperature is not so cold as to dull their sensitivity.
 |  |
Italian ice cream is softer and silkier
Image Sources: https://www.talentigelato.com/us/en/products/gelatos.html?gclid
Italian ice cream is often made fresh and in lesser quantities which allows Italian ice cream shops to keep the temperature of the cases higher than American shops. This higher temperature gives Italian ice cream a silkier texture. The Italian government requires a milk fat content of at least 3%. You didn't really need to know that, did you?
SORBET
But wait! What happened to the other type of Italian gelato that has no dairy products? What should we call that?
Technically, it is still gelato. As generally used by Italians, the term may include both sorbet and granita, another similar frozen dessert which is very popular in the southern parts of Italy.
Image Sources: https://www.talentigelato.com/us/en/products/gelatos.html?gclid
Italian ice cream is often made fresh and in lesser quantities which allows Italian ice cream shops to keep the temperature of the cases higher than American shops. This higher temperature gives Italian ice cream a silkier texture. The Italian government requires a milk fat content of at least 3%. You didn't really need to know that, did you?
SORBET
But wait! What happened to the other type of Italian gelato that has no dairy products? What should we call that?
Technically, it is still gelato. As generally used by Italians, the term may include both sorbet and granita, another similar frozen dessert which is very popular in the southern parts of Italy.
 |  |
Italian Sorbet Italian Granita
Image Sources: https://www.talentigelato.com/us/en/products/gelatos.html?gclid
The most notable difference with sorbet is that the concoction does not contain any dairy products. Its composition is simple: water, sugar, and a flavoring agent (typically fruit purée or fruit juice). Its smooth consistency comes mainly from its churning process, which is near-identical to that of ice cream. Sometimes, producers will even put alcohol into sorbet to give it a smoother texture, due to alcohol’s low freezing point.
Compared to its sibling Italian ice, sorbet is much richer and packs roughly twice the calories. However, it is also low fat because there are no dairy products in the mixture of the base.
ITALIAN ICE
Italian ice was created in America, despite its name, by Italian immigrants in the early 20th century. Italian ice contains water, sugar, fruit purées or juices, and sometimes natural or artificial flavoring. These are the same ingredients as Italian sorbet and granita, and some gelatos.
The key difference between sorbet and Italian ice is the ice itself: The latter contains larger chunks and is churned at a slightly slower rate than sorbet, giving it a more grainy, slightly crunchy texture. Italian ice is less dense than sorbet, which explains its lower calorie count — there’s simply more ice in it.
Image Sources: https://www.talentigelato.com/us/en/products/gelatos.html?gclid
The most notable difference with sorbet is that the concoction does not contain any dairy products. Its composition is simple: water, sugar, and a flavoring agent (typically fruit purée or fruit juice). Its smooth consistency comes mainly from its churning process, which is near-identical to that of ice cream. Sometimes, producers will even put alcohol into sorbet to give it a smoother texture, due to alcohol’s low freezing point.
Compared to its sibling Italian ice, sorbet is much richer and packs roughly twice the calories. However, it is also low fat because there are no dairy products in the mixture of the base.
ITALIAN ICE
Italian ice was created in America, despite its name, by Italian immigrants in the early 20th century. Italian ice contains water, sugar, fruit purées or juices, and sometimes natural or artificial flavoring. These are the same ingredients as Italian sorbet and granita, and some gelatos.
The key difference between sorbet and Italian ice is the ice itself: The latter contains larger chunks and is churned at a slightly slower rate than sorbet, giving it a more grainy, slightly crunchy texture. Italian ice is less dense than sorbet, which explains its lower calorie count — there’s simply more ice in it.
Water ice is another form of Italian ice, native to the Philadelphia area. It’s slightly chunkier than standard Italian ice, but it’s more or less the same thing — unless you ask someone from Philly.
FROZEN CUSTARD
Here is another frozen dessert to throw into the mix(er), just to confuse the issue, and I can assure that the dairy case at your grocery store will have even more products.
FROZEN CUSTARD
Here is another frozen dessert to throw into the mix(er), just to confuse the issue, and I can assure that the dairy case at your grocery store will have even more products.
The FDA requires frozen custard to include 1.4% eggs yolks in the base. Like ice cream, it must also include a minimum of 10% milk fat by weight.
Retail shops make this frozen dessert in a machine that incorporates minimal air, creating a richer, silkier product that is more gelato-like in texture, but with a pronounced custard flavor from the egg yolks.
SHERBET
Another delightful version is sherbert or sherbet, a frozen dessert made from water, sugar, a dairy product such as cream or milk, and a flavoring, such as wine, liqueur, fruit juice, purée, and occasionally non-fruit flavors such as vanilla, chocolate, or peppermint.
It is distinct from sorbet, which contains no dairy products.
Retail shops make this frozen dessert in a machine that incorporates minimal air, creating a richer, silkier product that is more gelato-like in texture, but with a pronounced custard flavor from the egg yolks.
SHERBET
Another delightful version is sherbert or sherbet, a frozen dessert made from water, sugar, a dairy product such as cream or milk, and a flavoring, such as wine, liqueur, fruit juice, purée, and occasionally non-fruit flavors such as vanilla, chocolate, or peppermint.
It is distinct from sorbet, which contains no dairy products.
Image Source: http://www.Beyers.com/Beyers
The United States defines Sherbet in the Code of Federal Regulations as a frozen product containing one or more optional dairy products. Sorbet, on the other hand, is made with sweetened water and no dairy, similar to Italian ice.
A ROSE BY ANY OTHER NAME...
Actually, may not be as sweet, but all frozen desserts are yummy and taste oh-so-good on a hot summer day, or any other day, in my opinion. So, what is all this whoop-la about?
Italian gelato -- primarily the ice cream kind but also the non-dairy product version -- is increasingly popular in the USA. Studies show the consumption of Italian ice cream (aka gelato) in the USA has been constantly increasing since 2009, with annual sales estimated to be worth approximately $210 million. It is a smaller share of the frozen dessert market but has the fastest growth (up 32% in 2016).
WHAT TO EXPECT WHEN YOU ORDER GELATO
If you are in Italy, the United States, or any other place in the world, and you ask for a "gelato", there is no telling what you are really going to get, or what the purveyor will call it. In Italy you will probably be served Italian ice cream... but maybe not. In the United States, you might have to go to a specialty store or Italian restaurant to get gelato. Decorated and ready to serve, these products look very similar unless you pay close attention.
My advice: Ask Before You Order
If there is something you are allergic to, can't eat, or dislike, always ask about the contents of a frozen dessert product. Most of the products in the category of gelato will contain a dairy product or two. Sorbet (although this may be called gelato by the retailer or restaurant) and ices or Italian ice are not made with dairy products. Remember, flavorings can also cause an allergic reaction. You don't need to argue about the name, only the ingredients.
In the United States there are no government standards for gelato, so whatever you are served, if it is advertised as "ice cream", it has to have 10% milk fat by weight. If it bears another name, all bets may be off.
JUST SAYIN'
Sources:
https://ouritalianjourney.com/gelato-vs-american-ice-cream/
https://italian-feelings.com/italian-gelato-vs-ice-cream-the-four-differences-between-them/
https://lifehacker.com/make-creamier-ice-cream-with-powdered-skim-milk-1715528125
https://www.foodandwine.com/gelato-vs-ice-cream-8609179
https://vinepair.com/articles/ice-cream-sorbet-italian-ice-gelato-differences-explained/
http://www.dreamstime.com-Images-Free
https://www.menuswithprice.com/culvers-menu
https://nationaltoday.com/national-frozen-custard-day
https://news.italianfood.net/2021/01/07/the-us-ice-cream-market-is-worth-5-billion/
https://whygelato.com/gelato-101/what-is-gelato/
https://www.talentigelato.com/us/en/products/gelatos.html?gclid=c5864670a38e1e60737620fe720ee7f4&gclsrc=3p.ds&msclkid=c5864670a38e1e60737620fe720ee7f4&utm_source=bing&utm_medium=cpc&utm_campaign=EN_ICEUND_General-Gelato_Inf_Txt_CPC_GenProd_PM_Bads_Tal00000
https://www.magnumicecream.com/us/en/products/icecream-bars.html?&msclkid=97c0d8d722ea15cb0831be59fa1a0a96&utm_source=bing&utm_medium=cpc&utm_campaign=EN_ICEUND_Always-On-CN000557_Inf_Txt_CPC_GenProd_BM_General-_Bads_Mag0000126&utm_term=ice%20cream%20w
ttps://www.bbc.com/news/magazine-26014925#:~:text=Although%20English%20is%20now%20borrowing%20from%20other%20l
https://en.wikipedia.org/wiki/Sherbet_(frozen_dessert)#:~:text=Sherbet%20%28%E2%AB%BD%20%CB%88%CA%83%C9%9C%CB%90rb%C9%99t%20%E2%AB%BD%29%2C%20often%20referred%20to%20as,non-fruit%20flavors%20such%20as%20vanilla%2C%20chocolate%2C%20or%20peppermint.
https://fthmb.tqn.com/JUp6yBMz7ZPjB7OCpggoNi6aXXs=/2500x1844/filters:fill(auto,1)/rainbow-sherbet-2500-57638b923df78c98dcd30fa9.jpg
https://slicesconcession.com/blogs/frozen-dessert-industry-and-machine-articles/liquid-vs-powder-ice-cream-mix-what-you-need-to-know
https://www.consumerreports.org/consumerist/whats-the-difference-between-ice-cream-frozen-custard-and-gelato/#:~:text=For%20a%20product%20to%20be%20labeled%20ice%20cream%2C,standard%20prevents%20manufacturers%20from%2C%20essentially%2C%20selling%20you%20air.,
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