What's Cooking? Ice cream or gelato, sherbet or sorbet… What's the difference?
Philosophy professor Annalisa Coliva explains and shows us the difference in an episode of "Cooking with the Professor" on "Gelato Fest"!
As we are approaching the start of the summer, we all feel like having a refreshing desert, but what makes gelato distinct from ice cream? What’s the difference between sherbet and sorbet?
SORBET contains no dairy and is made with fruit and sugar. Not to be confused with…
SHERBET is also fruit-based but also contains milk, which makes it creamier than sorbet.
ICE CREAM must contain at least 10% milkfat, according to the USDA. This sweet and creamy treat must be churned while it’s freezing, giving it that familiar texture.
GELATO may translate to “ice cream” in Italian, but the two are distinct desserts! Gelato contains less milkfat, is served at a warmer temperature, and has a texture that is denser and softer than ice cream – a result of churning less air into the mix while it’s freezing.
FROZEN CUSTARD is denser and softer than ice cream. The addition of egg yolk to this dessert’s base makes it especially creamy. Not to be confused with…
FROZEN YOGURT gets its creaminess by replacing the milk or cream used to make ice cream with yogurt.
Check out Prof. Coliva's "Gelato Fest" on Cooking with the Professor
And if you are interested in the history of gelato, here are a couple of introductory links