Comments on: Beat the Heat with Ice Cream, not Gelato

By: brunchgirl

brunchgirl — Thu, 03 Jul 2008 22:39:20 +0000

True gelato is worth the hype, but I agree that there are a lot of bad imitators in DC. For good gelato, go to Dolcezza in Georgetown. It’s Argentine style, not Italian, but I think it’s excellent. And I highly recommend asking for tastes of a few flavors before deciding on one. They have a very interesting selection and I have been pleasantly surprised by a few flavors that I was not so sure about before tasting. Good gelato is an amazing treat and I actually prefer it to ice cream.

By: cvillecsteele

cvillecsteele — Thu, 12 Jun 2008 22:15:10 +0000

In a word, gelato is "copout". Since it’s not regulated (like the phrase "ice cream" is), producers can get away with culinary murder… it can contain just about anything, and usually has loads of industrial emulsifiers (locust bean gum, carageenan, guar gum, etc.) and industrials sugars (dextrose, high fructose corn syrup)… If you’re in Italy, don’t hesitate to get gelato. In the US, let the buyer beware.

For truly handmade, artisanal ice cream, made to order in single batches from local and organic ingredients, have a look at Perfect Flavor Ice Cream.

By: David

David — Wed, 11 Jun 2008 20:23:42 +0000

Per your request, Gelato : http://en.wikipedia.org/wiki/Gelato

However, as stated there, it’s not "Near Cream" (like Budweiser or Coors would be referred to as "Near Beer"), since the process uses a lower content of butterfat than ice cream (via whole milk) and, in turn gives it a different texture (not unlike soft serve). Unlike, unfortunately, as I grew up with with a penny pinching family on food stamps in the 1980s, Ice Milk, it’s also containing less water content as well (damn ice milk used to have chunky flakes of ice in it). I’m not sure how this relates to frozen custard, per se, as that it also something well paired for days such as these (along with Italian ices).

Damn, now you got me hungry thinking about it… damn you Carl.