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Monday
May242010

Ice cream vs Gelato, Sorbet vs Sherbet vs Granita

We certainly have no shortage of frozen dessert options! I know you've heard of the five above, but perhaps you're a bit unclear as to the difference?  In ascending order of calories, here's a simplified breakdown:

Granita - Sugar-syrup base plus pureed fruit (or coffee or wine). No butterfat. Similar texture to shaved ice. Can be made without an ice cream machine.

Sorbet - Similar to granita, but whipped, which breaks up the ice crystals and makes the texture lighter than granita. No butterfat. Made in an ice cream machine.

Sherbet - Sugar-syrup base plus pureed fruit, and a bit of butterfat (no more than 2%).  Made in an ice cream machine.

Gelato - Mostly milk, some cream (butterfat content generally 4% to 14%). 10% air. Made in an ice cream machine

Ice Cream - Mostly cream, some milk (butterfat content generally 11% to 18%). 30-60% air. Made in an ice cream machine.

 

Want to make some yourself? Try the Stawberry Gelato with Salted Caramel Sauce pictured here, or for something lighter, these granita recipes. If you want to get fancy, try my Watermelon Bombe.

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Reader Comments (4)

Yum, summer and ice cream season is upon us! What about froyo? The Berry Chill/Pinkberry/Red Mango variety? I prefer froyo above all the other options!

May 24, 2010 | Unregistered CommenterCharlene @ Sweetchic

I love frozen yogurt too...but only the tangy kind! If you make it at home, it's important to use a yogurt base that doesn't have any additives or artificial sweeteners (so, most big-name yogurts are out). Here's a delicious-sounding recipe by David Lebovitz:
http://www.davidlebovitz.com/archives/2006/04/may_day_market.html

Do you have any recommendations on how to store your home made frozen yummies?? We've used tupperware in the past and it has worked out ok if we go through it quickly, but won't keep for more than say, two weeks.

May 24, 2010 | Unregistered CommenterTammy H.

Tammy, I've yet to make my own ice cream, but I did find this discussion on the topic:
http://chowhound.chow.com/topics/402385

It seems that ice crystals are the big culprit. I would imagine putting some plastic wrap directly onto the surface of the ice cream would help. Good luck!

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