Italian Ice

1. Gelato has less fat than traditional ice cream. Traditional ice cream usually has around 14-18% fat, while gelato only has around 4-8%. Less fat, fewer calories.
2. Gelato is slowly churned while it is being made, which means that less air is introduced into the mixture. This makes the gelato thicker and more concentrated than normal ice cream, which gives you a richer, creamier, and more intense flavor.
3. Gelato is stored a few degrees warmer so that it keeps its soft, silky, creamy texture. It melts in your mouth faster, so you taste its full flavor immediately.
4. Many commercial ice cream manufacturers use artificial colors and flavors, whereas we only use the finest natural ingredients available.

Gelatos are typically served at a higher temperature, 15°F, compared to approximately 5°F for American-style ice cream. A great advantage of serving at a higher temperature is that it does not numb the palate, allowing the taste sensors in the mouth to experience the intensity of the flavors. The warmer temperature means that gelato/sorbet is soft, silky, and more pleasing to your taste buds; your tongue is less numbed by the cold, so you can better appreciate the flavor.

Air is the invisible ingredient in ice cream. One of the fundamental differences between gelato and ice cream is the amount of air each contains. Since air is free and ice cream is sold by volume rather than weight, most commercial ice creams tend to contain lots of air. Premium gelato contains considerably less air and the result is a denser, more luxurious, and creamier dessert. The amount of air in ice cream is measured as the percentage by which the air increases the volume of the mixture. And this measurement is called the "overrun". For example, if one quart of ice cream mixture becomes 1.5 quarts of ice cream once the machine has finished churning, we say that the ice cream has an overrun of 50%. Because its volume has increased by 50%. Most commercial ice cream manufacturers produce ice cream that has between 50 and 100% overrun! We make our sorbet and gelato with only between 5 and 15% overrun, which means very little air is introduced in the production process, producing a dense, creamy, and delicious product superior to regular ice cream in every way.

Sorbet and Italian ice are two water-based confections that are recognizable by their sweet, often fruity flavor. Many people confuse sorbet and Italian ice because of their similarities in flavor and composition. The primary difference between Italian ice and sorbet is in the texture -- Italian ice has a slightly icy texture, while sorbet has a smoother mouth feel similar to gelato. Sorbets are always made with fresh fruit purées and never use artificial ingredients, whereas some Italian ice flavors, like Blue Raspberry, are artificially colored.