Side note: can anyone tell me the real difference between gelato and ice cream? I’ve read so many various opinions on this but so many of the recipes are nearly identical.
My thoughts were that gelato had less fat and often used cornstarch in place of eggs, but over the years I’ve seen so many recipes for gelato that don’t hold true to that. In my opinion, gelato should have less fat, less egg yolks (or none at all) and use cornstarch instead and it should be softer and seemingly silkier than ice cream. With that said, this recipe could pass for gelato or ice cream, but since I’m in the U.S. and ice cream is more common I guess we’ll just call it ice cream. Maybe it will just depend on the temperature you choose to freeze it too. I first ate this semi-firm and it tasted just like gelato, then I upped my freezer temperature and let it freeze until firm and it had the texture of ice cream. Another side note, this ice cream will need a lower freezing temperature as it contains salt if you want it to become firm. Funny that I’d never thought about that before but it’s like salt water, it takes lower temperatures to reach freezing point. If you are an ice cream lover like me and are looking for a new recipe to test out – please let this be the one. It’s simply amazing! My family devoured it and ended up sharing the last scoop. Enjoy
