Taste, being an abstract concept, would demand that a person try Gelato at least once. It is definitely worth it. In this article, we take the opportunity to explain to you the appetizing taste of Gelato.
I can attest to the life-changing moment that is the first spoon of a high-quality, wholesome, flavor-packed gelato.
In this particular instance, it wasn’t in Italy, although an Italian made it. This wasn’t an idyllic little town in Southern Italy or Lombardo but rather the gorgeous town of Hanover, New Hampshire. Indeed, I suggest that it is essentially one of the fascinating aspects of describing something abstract like taste about a dessert as versatile as Gelato.
So, let us get straight to the point.
Well, what does gelato taste like? Gelato could taste like almost any flavor that the manufacturer or chef chooses. One of the significant advantages of this special dessert is that the combination of ingredients (especially dairy) and dense texture will emphasize the main flavor ingredient significantly more than in an Ice Cream. The main flavor can vary from chocolate to pistachio or sweet cream to honey, or even espresso.
Gelato or Italian Ice Cream
Gelato is commonly referred to or understood to be Italian Ice cream, which, while true, is, in our humble opinion, a misrepresentation of this wonderful frozen dessert that does indeed have its origins in Italy.
Some of the key reasons given for the apparent differences in taste and texture, when comparing American Ice cream to Gelato has a lot to do with the latter’s manufacturing process that uniquely defines its taste, in addition to the ingredients used.
Gelato, for one, does not have as much fat, as an ingredient, due to the proportion of ingredients when compared to the process for making Ice Cream. This results in the consumer’s taste buds not being suppressed by the fat or at least not as much as when eating Ice Cream.
The lower fat combined with, the warmer serving temperatures (approximate 10 to 20 degrees Fahrenheit warmer than Ice Cream) results in a dense texture while ensuring a more flavor-packed mouthful than when eating Ice cream. Further, egg yolk isn’t always found in gelato while it is regularly an ingredient of American Ice cream.
As you can imagine, when a dish is colder, it tends to dampen the flavors picked up by a person’s taste buds. We aren’t doctors, so don’t take our word for it, but we understand that this is because a human’s taste buds activate at different times, and some only activate at warmer temperatures. Therefore gelato being served at warmer temperatures than Ice cream packs more of a flavourful punch!
In addition to the above, the manufacturing process is different. Nowadays, many Ice cream machines arrive with a “Gelato mode” for those of us who would like to make an attempt at home. The reason for this is that gelato incorporates less air while being churned than when compared to Ice Cream. The air in both desserts results in the base gaining volume as it is being churned.
In the case of Ice cream, the large air may be churned even up to a 50% increase in volume (sometimes called a “soft-serve“). However, the lower air incorporated while making Gelato contributes to the higher density of flavors, which makes for a tastier bite!
Gelato Taste: Descriptive Experience
What if we were to look at the question in a different light? How about the descriptive angle?
What does gelato taste like? It is the frozen, taste bud-exploding goodness of Gelato that would perfectly compliment being seated in a charming cafe. With an old, picturesque, Portuguese-era chapel in the background and the cover of equally-old trees providing you respite from a warm sunny day. The smell of the ocean permeating everything. That is to say, it tastes perfect and will bring a smile to your face.
Additionally, one may have a condition applied to the question itself.
Gelato will differ from one part of the world to another depending on consumer demographics, approach to making the dessert itself, and whether it is by a mass manufacturer or a hand-made cup of delight from a gelateria in Italy.
Speaking of flavors and gelateria, we recommend going through this article from the website, The Recipe, where the author ranks her top 30 flavors across Italy that will probably result in the reader having an insatiable craving for gelato.
Is anybody interested in a bowl of tiramisu-flavored gelato? You can resist anything but temptation, right?
Abstract feelings like taste are so relative and dependent on the eye (or in this case, taste buds) of the beholder. Therefore, we want to be able to help the reader see in their mind’s eye all the wonderful possibilities of culinary experiences when gelato is the point of discussion.
So, without further ado, feel free to view this short documentary available on youtube discussing gelato making and an associated “gelato university” by manufacturer, Carpigiani.
The richness and intensity of flavors from gelato, especially when compared to American ice cream, means that we tend to be satisfied with relatively smaller servings. After all, when each bite packs more of a punch, we can be satisfied with fewer bites.
We aren’t the first to be pleasantly surprised by a particular flavor of gelato or making silly sounds with every bite of the Nutella-like, hazelnut- flavored, frozen dessert! Linked here is a well-written article from The Independent from a few years back that remains relevant and is proof of the rising popularity of gelato.
The range and variety of flavors that are suitable for this delightful frozen dessert are endless, and new flavors are always being invented. The silky, smooth texture on consumption combined with the enhanced flavor, especially for those of us used to American ice cream, is undeniable.
We wouldn’t go as far as to suggest that Gelato is tastier than American Ice cream or any other frozen dessert because, in the end, that comes down to personal taste and preference. Some people might prefer frozen yogurt or American ice cream (and may have a preference for the additional fat and use of egg yolk).
Here is a thought and an exciting experiment to help decide as to which dessert is a preference, try a scoop of American Ice cream, and then a scoop of Gelato!
Conclusion: What Does Gelato Taste Like?
As always, the flavors and texture may change from one region to another, and in fact, Italian gelato parlors are famous for having creative ways of inventing new flavors for Gelato with their own unique texture, and this may change from one city to the next.
Gelato from the southern Italian region of Sicily will differ from that made in Palermo.
So what does gelato taste like? Well, there’s only one way to find out. Plus, you are guaranteed a culinary experience of a lifetime if you should choose to take the dive, travel, and try different flavors of Gelato.