Tatler Dining speaks to Miranda Yeoh of Paolo Paolo Gelato to learn more about this Italian sweet treat
We all know gelato as the chilly and delightful treat hailing from Italy but do we really know how it is different from ice cream? While gelato generally translates to ice cream in Italian and refers to all types of ice cream in Italy, outside Italy, gelato is used to refer to a specific genre of ice cream prepared according to Italian traditions and contains a specific set of ingredients.
Read more: Where to get your gelato fix in the Klang Valley
To dive deeper into the art of making gelato, Tatler Dining speaks to founder of Paolo Paolo Gelato, Miranda Yeoh, to uncover five fascinating facts about this delightful treat.
Gelato ≠ ice cream
"We get asked about this a lot so it’s best to start with this point," says Yeoh. "Gelato is not ice cream."
Its distinction lies in the use of milk—ice cream uses cream as its main ingredient. As a result, ice cream has a higher fat content than its Italian counterpart.