Understanding the Differences Between Gelato and Ice Cream—and Between Gelato Pasteurizers and Ice Cream Pasteurizers

‘What is the difference between ice cream and gelato?’ This question has been asked countless times both by lovers of desserts and by people in the hospitality business who are considering adding one or both desserts to their menus. It isn’t uncommon for the two terms to be used interchangeably or for an ice cream shop to offer gelato and vice versa.

Ice cream and gelato have some similarities. Both are frozen treats that are often served in cones but sometimes served in cups; both are dipped in rounded scoops; and both are absolutely delicious when done right. However, ice cream and gelato have differences you will want to know about if you are considering buying a pasteurizer to make your own treats or if you are thinking about putting either dessert on the menu at your cafe or restaurant.

Ice Cream vs. Gelato

Let’s start with ice cream. If you buy an ice cream pasteurizer for your restaurant, you will likely be aiming to create a frozen treat that is made from milk, sugar, cream, and egg yolks. When a professional makes ice cream, these ingredients are made into a custard, with the egg yolks tempered to avoid scrambling in the mix. The custard is then put into the pasteurizer and churned at high speeds to whip air into the mix to turn it into the fluffy (and indulgently fatty) treat that we know as ice cream.

Gelato starts out with a similar process. It is also cooked into a custard and it also uses cream, milk, sugar, and sometimes eggs (though eggs are much rarer in gelato than they are in ice cream). The key differences with gelato are that 1) the core mix uses more milk and less cream (and fewer eggs, if any are used) and 2) it must be churned at significantly slower speeds to get that signature texture. The slower churning process in the pasteurizer ensures that gelato has lower air content than ice cream, which results in a denser and less fluffy consistency. Because the cream content is so much lower, gelato is also significantly less fatty than ice cream.

The Difference Between a Gelato Pasteurizer and an Ice Cream Pasteurizer

As you might expect, the equipment you will need to make ice cream and gelato on-site will be dictated by which frozen treat you wish to offer on your menu. If you want to serve ice cream, you will need a pasteurizer that can churn at higher speeds. If you want to serve gelato, you will need a gelato machine that churns at lower speeds.

If you need help picking out the right ice cream machine or gelato pasteurizer, call us at All Kool Equipment. We have both ice cream makers and gelato makers in stock and we can help you find the right machine for your preferred variety of frozen dessert. Call us on 02 9550 1999 or click here and fill out our contact form to get in touch with one of our specialists.