WhyGelato?

Because Similar on the Outside Doesn’t Mean Same on the Inside

	Main Ingredients	Butterfat	Serving Temperature	Air	Calories (per 100g serving, average)	Characteristics
Ice Cream	Heavy Cream, Whole Milk, Sugars	minimum 10%	-4F/-20C to 6F/ -15C	30-100%	220	Fluffy, fatty, creamy, smooth
Frozen Custard	Heavy Cream, Whole Milk, Sugars, Egg Yolks.	minimum 10%	10F/-12C to 20F/-7C	20-25%	200	Dense, rich, smooth, creamy
Gelato	Whole Milk, Heavy Cream, Sugars	minimum 3%	12F/-11C	30-35%	160	Dense, intensely flavored, creamy, warmer mouthfeel
Frozen Yogurt	Milk, Yogurt, Sugars	0% to 10%	12F/-11C to 18F/-8C	35-65%	90	Dense, colder mouthfeel, less creamy
Sorbetto	Fruit, Water, Sugars	0%	12F/-11C	25-35%	115	Intensely fruity, refreshing, clean, slightly colder and less creamy
Sherbet	Fruit, Water, Milk and/or Heavy Cream, Sugars	1-3%	-4F/-20C to 6F/ -15C	30-35%	120	Less intense fruit flavor, slightly creamier than sorbetto, but less than dairy-based desserts

Please note:

This chart reflects percentages and calories that, on average, are based on a 100g serving of one particular flavor. Numbers can vary based on recipes, ingredients, processing equipment, etc.
For ice cream especially, the fat % can vary widely. Generally, commercial ice cream can be 10-18%, or even higher, and recipes people use in their home machines can be near 25%.
Ice cream’s ideal serving temperature is actually the same as gelato, however it is usually served at a lower temperature within the range showcased on this chart.