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Just to say, Massimo Gelato in Amsterdam is very much an exception to this.
TIL every single ice cream shop in Sicily selling ice cream at 50c a scoop is a tourist trap.
Last I heard Sicily was in Italy though.
Only until Sexit
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50¢ a scoop is pretty cheap for any kind of ice cream?
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She is doing that for sure!
People are audibly reacting to her in the background.
@BettyWhiteInHD @spiritusmaximus
I mean she’s pretty obviously a tour guide and someone in her tour group is filming her.
It sure sounds to me like she’s talking to two people, and all the extra noise is people walking by on the street
You think they added the sounds afterward to make it seem like there was a group behind the camera? Because you can hear several people…
I’m not sure she’s correct about milk melting faster than cream or that the “deflates” if you whip too much air into it.
One of the three main differences between the ice cream and gelato is air content. ice cream has more air and doesn’t loose it over night; it would be bubbly too with all the air escaping. Gelato melts quicker because it is served 10 to 15 degrees F warmer than ice cream (this main differences).
Low air content and warmer temp is why gelato is smoother.
Source: My Italian wife and I have had long discussions and Internet searches on the finer points of this topic. I’m not an expert, I could be wrong.
I am now a master of gelato. Thank you roman lady
I love the idea of walking in, leaning close to the banana flavor, and turning around and walking out because its too yellow.
Not before you take out a colour swatch fan and compare the colour, shake your head and mumbling something then walk out
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Milk with a higher cream content than even full fat American whole milk. There was a gelato place near me that had an Italian trained master he imported his milk. I was very sad when he retired.
Eh not necessarily. Whole milk in Italy has to have 3,2% of fat; milk usually has more, so even whole milk is actually skimmed.
Here’s another fun one: frozen custard is like ice cream but has eggs in it! It really adds to the fullness of the frozen treat
What… did you think it was?
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Gelateria Dondoli in San Gimignano is amazing. They are very proud of being a gelato “world champion”, which honestly made me a bit skeptical, but it was delicious.
I’ll still hit that fluorescent any day but now I’ve got some cool trivia to impress my mates with. Thanks.
When in Rome, eat gelato at Frigidarium like the Romans do
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