>

Italians are master marketers
It’s only gelato if it comes from the Gelato region of Italy, otherwise it’s ice cream >

Sparkling ice cream >

Did you know it is actually possible to make carbonated ice cream? Did it by accident one time. >

just use dry ice easy >

Yes! >

Don't even get me started on the looks you get when you order 'action man bow tie pasta' at a fancy Italian restaurant. >

r/UnexpectedPartridge >

Gelato literally just means "ice cream". It's not a proper noun, Italians don't have a different word for American-style ice cream, and they sure don't say "ice cream" when they talk about a tub of Ben & Jerry's. >

Gelato can be ice cream, but itself is not ice cream. All ice cream has minimum 10% milk fat, where as there is no standard for Gelato. >

That's exactly what op said not to do >

OP is an idiot. Legally it cannot be called that if it doesn’t have enough fat. Sure you can call it poop if you want to. But like some of us actually like to use proper words for things. Like I had an ex would called Tylenol “ibuprofen” which made me crazy because they’re different. >

True, my father is still in jail for calling Ice Cream gelato >

Companies. Not individuals as much as they may deserve something for their stupidity >

You can’t even afford to go to a proper womens clinic and we’re the stupid ones? >

You can just drop a couple hundred dollars on a whim? Because where I live a real gyno visit would be like $200+ like sorry I couldn’t afford college so now I don’t have a degree and nothing that pays well will hire you without a degree. >

Maybe try a trade? No degree required to be a plumber or welder, I think. >

I would rather risk it than play in poop. I’m really bored of the terrible suggestion >

To touch on “the fat and air ratios.” By definition, that is what categorizes frozen dairy treats. Soft serve isn’t ice cream. It’s ice milk, but I’d never correct someone because I don’t care. Custard isn’t ice cream due to the high content of egg and being served at a higher temperature. Saying there aren’t differences is objectively false. I do agree that we shouldn’t correct each other, because people care too much about definitions. >

... soft serve ice cream is still ice cream, bro. >

No.  that's why it's called "soft serve" there's not enough dairy to classify it as ice cream. >

Soft serve what? >

If you have to qualify it with a preface then it’s clearly not the same thing. Is a truck the same thing as a semi-truck? Is deep dish pizza the same thing as pizza? >

Even if they’re functionally very similar I don’t think there’s anything wrong with using different terms to recognise different processes and product. Gelato tends to be churned a lot slower than most ice creams, resulting in less air and a richer flavour. 
Might as well start using a blanket term “cheese” instead of cheddar, blue or pecorino cos it’s all just smelly milk right? >

I think what op is saying, to use your cheese thing, is that if someone says, 'I have a cheese burger!' you don't say 'no you have a CHEDDAR burger' or 'you have a PECORINO burger' even if that burger is using those particular cheeses.
Because both Cheddar and Pecorino both fall under 'cheese' so 'cheeseburger' is technically correct.
so someone saying I will have chocolate ice cream when talking about chocolate gelato is technically correct, so don't really need to be corrected. >

People do say “mushroom swiss” burger for that specific kind though. >

But without the mushrooms you wouldn't call it a Swiss burger. You'd at least call it a Swiss cheese burger. >

Gelato is an ice cream, but it's a subset of ice cream. Like how soft serve is a variation of ice cream.
It's different because it's literally made differently. It is a subtle difference, but it's enough to qualify it as it's own thing >

Yeah its all ice cream though which is the point >

True, like I don’t think anyone would be mad at someone referring to soft serve as ice cream lol >

If made correctly, they are actually two different things in the culinary world. 

"But the fat and air ratios between the two are different." No. Your specific ratios don't make it an altogether different product.

Ratios of milk, sugar, & cream aside, Gelato doesn't contain egg yolks but traditional Ice Cream does. They are also served at different temperatures if done correctly with Gelato at the warmer temperature. 
So yes, despite having very similar tastes they are different. >

Is gelato vegan? >

Fantastic movie >

Pasta is just noodles >

Noodles are usually made with flour milled from common wheat. Pasta is processed from durum semolina, which is coarser than typical flour. However, that difference is not always so cut and dried. >

That’s not accurate. In northern Italy, fresh egg pasta is made using 00 wheat flour, not semolina. Semolina is more common in the south. Both are “pasta”. >

Can’t trust the fucking internet. >

I think it’s probably when searching in English, getting more American websites, and I seem to recall a lot of Italian American immigrants came from the south, so it could be that semolina is more common there.
Interestingly, while semolina and 00 wheat are the most common, in some regions here they have specialty pasta made out of all kinds of flour. For instance, there’s Pizzoccheri made from buckwheat flour and Piccagge from chestnut flour. >

The texture and tastes are clearly different lol I can understand not making a big deal of it but they’re different things. Piece of toast is not a croissant, they’re two different types of bread. >

Its always great when a customer asks for ice cream but they really mean gelato and you give them ice cream and get all upset because its not gelato. >

This pretentious nonsense only happens in America, I'd bet. Gelato is literally just Italian ice cream. Italians don't have a different word for different kinds of ice cream depending on fat content or whatever. >

Idk, the difference between a lot of completely different things is based on ratio. And if it’s a different process to make it, then you’d need a different recipe. 
Besides, the texture is totally different, which affects how it tastes. 
You made good points and got me thinking but I’m gonna disagree and upvote. >

Same with people who say Dairy Queen isn’t actually ice cream. >

Unrelated but until last year I always confused it with felatio and it wasn't a good time >

This made my day 😂 >

I'm Italian and I find it weird for people to be saying "Gelato" instead of "ice cream" lmao. The thing about carbonara is true, though >

Ice cream ≠ gelato ≠ sorbet ≠ sherbet ≠ custard ≠ soft serve >

That’s like saying a cookie and a cake are the same thing—they’re both just flour and eggs and sugar and butter but mixed in different ratios 🙄 just say you don’t know how to cook and don’t understand how different ratios of fat completely alter the end result >

But... That's exactly the same thing. You'll hear a French or Belgian talk about "des petits gâteaux" (small cakes) talking about cookies.   
Sometimes the precision is necessary and sometimes it's obvious and one can use the generic word (ice cream, cake). >

Gelato is sugared frozen cream without egg yolk, made in the Italian style.
Ice Cream is sugared frozen cream with egg yolk, made in the American style.
Obvious visual difference, not hard to learn about other cultures and know the difference when you see it. >

Traditionally, gelato is made with milk rather than cream. >

Where do you think cream comes from? >

Gasoline and diesel both come from oil but they're not the same thing. >

They are if your OP. >

*Sorbet crying in the corner getting ignored... >

I wish I cared about anything the way y’all care about this. >

Not too bright huh? >

Gelato has eggs. It’s one of the examples I give when I make the claim that “everything is better with eggs”. 
Ice cream? Gelato. >

no. It doesnt >

Gelato is traditionally made with egg yolk. 
It doesn’t /have/ to have eggs (like with most food you can substitute ingredients), but that’s legit the original recipe. >

I've also come across "frozen custard" in the US and its fucking amazing. Eggs make everything better. >

hand me a bowl of gelato without telling me what it is and i’ll say that it’s pretty good ice cream >

In Italy there aren’t 2 different words for that. Gelato is ice cream. Ice cream is gelato. >

Gelato is the snob of ice cream. >

Gelato literally means ice cream in Italian >

It isn't the same thing. If I ask for gelato and you give me soft-serve, I'm gonna be sending it back >

Same goes for cartoons and anime. Literally the same thing yet anime people are so fucking sensitive if you dare say anime are actually cartoons. ITS THE TRANSLATION OF THE FUCKING WORD. Btw hi I'm Italian and I agree with you, ice-cream is gelato and gelato is ice-cream! To all my other Italian fellas, let's all enjoy stuff without fixating on words please, con amore avete rotto il cazzo. >

Truly unpopular and incorrect; well done.  
Edit: quit downvoting OP he's wrong. >

Correct me if I'm wrong but isn't gelato basically what we used to call ice milk, albeit a superior version: milk instead of cream and no egg yolks? >

Wouldn’t that make it inferior? >

No, just different. You get a quality product if you use quality ingredients. It makes a lighter icier product but it's still very good if it's made correctly. It's similar to the difference between pancakes and crepes. >

No. Just no. They’re not remotely the same thing. Ice cream is full of cream. Gelato is full of milk. They taste entirely different. >

But they are two different things, similar products just like pasta and noodles but different methods of making it. >

Not sure. I love custard over ice cream (higher butter fat/milk content than frozen milk), but gelato seems to be even more frozen pudding/butter like. >

That’s like saying that ramen and spaghetti are the same thing… you’re just wrong >

Fat and air ratio?
So whipped butter and whipped cream are the same thing now? What about frothed milk? 
How about carbonated water vs plain water? Same thing? Hm >

Gelato is much tastier than ice cream, though, so it's a good enough difference. >

That’s like saying a latte and cappuccino are the same thing, bud. >

Ratios do make a difference. Like chemically speaking the ratios could be the difference between what kind of emulsion it is. It’s not wrong to classify it as a separate thing. >

“It’s milk and eggs,bitch” >

You literally just gave reason why it is called out as gelato in your rant.

Or, in other words, all gelato is ice cream, but not all ice cream is gelato.

ETA: Let's look at other things that are flat-out wrong: 

"But the fat and air ratios between the two are different." No. Your specific ratios don't make it an altogether different product.

No, the ratios of ingredients used in a recipe absolutely can and will create a different product. Different ratios of fat, sugar, and flour make clear distinctions between cakes, brownies, and cookies. And other different breads and pastries. 
Same is true for other different confections, or foods. So yes, it's absolutely the same for gelato vs ice cream. >

"It's milk and eggs, bitch." >

This is the whiniest and least important thing I've ever read on this sub. >

You must not have been here long lol >

Oh I have, I just don’t understand how these can be even construed as an opinion sometimes. >

Here's an opinion: i think you're annoying > >

It’s not ice cream. That’s why it’s the name gelato Exists. >

I blame the Italians for all of the "this isn't authentic ". Most of the dishes are good, but the culinary world is worse for all the stupid arguments about what toppings belong on bread baked with tomato sauce and cheese. 
You're doing the lord's work OP! >

Gelato and ice cream are similar desserts but they are not exactly the same. Gelato is a traditional Italian ice cream that is made with a custard base, contains less butterfat and has less air churned into it than traditional American ice cream. The texture is denser, creamier, and more flavorful. The process of making and the ingredients used in gelato are different from ice cream. Gelato is typically made with whole milk and eggs, whereas ice cream is made with cream and does not contain eggs.
While it's true that "all gelato is ice cream, but not all ice cream is gelato", it is not completely accurate to say that "gelato is literally just ice cream". They are similar desserts but have distinct differences in taste, texture and production. So, it's important to respect the traditional and cultural aspects of the food when using terms to describe them. >

this is like saying a smoothie is a shake. >

Gelato is made differently than classic ice cream >

There is a difference between gelato and ice cream, in the way that it’s made, texture, etc. But people who constantly correct others all the time are annoying as all hell >

Gelato is usually denser and smoother because uses more milk and less cream than American ice cream..and typically doesn’t include egg yolks.  Aside from different proportions of ingredients, there’s different process to make it by churning it much slower… plus it’s not frozen… They’re similar, but not the same thing. Brownies aren’t chocolate cakes. >

I hear what you’re saying, and I think the focus of your point is more on social cues of dialogue and respect. 
That said, gelato is often less than 10% milk fat, so it doesn’t technically meet the definition of “ice cream” in a number of country regulations. While I agree that correcting someone in a poor context is not ideal, I urge you to also consider that those correcting, are in fact in the right for the basis of their correction. >

All gelato is ice cream, but not all ice cream is gelato.
Gelato usually has less fat (less cream and egg yolk) than ice cream. It's churned slower so as not to incorporate a lot of air. And it's stored and served at a slightly higher temp. >

Gelato is not ice cream. Ice cream has eggs gelato does not. They’re similar but totally different >

Gelato ice cream, chai tea, and naan bread are three of my favourite international foods. Culture culture. >

Bleh >

I suppose it's like using ramen and pasta interchangeably. There are subtle differences that make gelato different from regular ice cream. Even "ice cream" has levels of variation without even factoring in "frozen dessert". I could go on for a bit from my years selling ice cream on a corporate level but I have to wipe now. >

The fact that Gelato over seas is made out of REAL foods and not our crap is what makes it different. >

More milk, less cream, no butter fat, no egg yolk. So there’s that. Yeah it’s not ice cream. Significant difference in taste, texture and general deliciousness. If you like it, cool, but it ain’t ice cream. >

Gelati is made with ice, Gelato is made with cream, ice cream is made with milk and cream and usually whipped with air. >

Luigi’s Italian ice is just popsicle in a cup then. >

I once dated someone who insisted ice cream was really bad for you and refused to eat any sugar. But gelato was ok. >

But it’s not because if it were, it would be called ice cream. Instead, it’s called gelato >

Now what i have issues with is fetteccini (sp), noodles, pasta, sphagetti, insert other shapes of pasta/noodles, ramen, etc >

Fettuccine* >

In Italian, gelato is (a type of) ice cream. But USDA requirements to call something "ice cream" (without a "light" qualifier, perhaps) include a minimum of 10% butterfat; gelato usually has less than that. Gelato can be gelato or a frozen dairy desert, but in the US at least, usually cannot be called ice cream.
So whether or not gelato is ice cream depends on whose definition of ice cream you're using. >

It’s not the same >

Next you’re gonna be telling me there’s no difference between a cappuccino and a latte. >

It's a subsection. It's got a different preparation, so it gets its own name, idk what's wrong with that. Tomato onion garlic, you could make salsa, gazpacho, Italian tomato sauce with those three ingredients, but I wouldn't necessarily say those words could be interchangeable. If you want to be vague and say tomato based sauces, that would make sense, but in that case, you could say frozen dairy dessert as the catchall. Saying all gelato is ice cream is just as wrong as saying all ice cream should be called gelato. >

Preparation is different.  Just like hamburger is a kind of steak, but steak is not hamburger. >

Potato, potato.  Nobody calls it gelato. >

True Italian pizza is the best pizza. True Italian pasta is the best pasta. True Italian gelato is the best ice cream. My opinion. >

That’s a very popular opinion… >

I was playing devils advocate to what’s unpopular. Probably should not have, considering the thread… 🤣 >

Gelato is thicker/denser ice cream. It's the same difference between a regular cake and pound cake, just liquid. >

So yes: cake. >

Yummy cold goop. >

Or yk stop complaining about people’s cultures and trying to make them conform to yours. upvoted >

And ice cubes are literally just water, so stop calling it ice cubes! >

Bing chilling? >

Gelato  has more sugar >

They are, in fact, not the same. I'm surprised not many people have commented on this. Perhaps Americans in here, not sure. Gelato has less fat due to being made with less cream and more milk, and is churned slower. Less air, more flavour. >

That's literally in OPs post: fat and air ratio are different. >

Yes, so...not the same. 
Therefore, not the same product. 
That's like saying a croissant and a tart are different kinds of pastries so just order a pastry and get what you're given. If you're dumb, ignorant and uncouth they're the same thing. >

In Italy we always say "gelato" and we're taught to translate it to "ice cream" in English. We don't really make a difference. >

How hard is it to just call it gelato. It’s not like they aren’t clearly differentiated by the way they look. >

Gelato is also a 🔥 strain of cannabis!