Gelato and frozen yogurt are both popular for their refreshing flavors, and it’s difficult to tell the two apart at first glance. A dessert enthusiast can tell the difference after tasting a spoonful of each, as the texture and flavor are distinct. The sour taste of frozen yogurt, absent in gelato, is the most distinguishing feature between the two.
The difference between gelato and frozen yogurt can be traced back to their origins. Gelato had been around for centuries before frozen yogurt became popular. Before we go into detail about the differences, let’s take a look at their brief history.
What is Gelato?
The first traces of gelato was in the Egyptian era, where Pharaoh’s chef mixed fruit juices with ice to make a cold dessert. The modern history of gelato is credited to Cosimo Ruggerieri, who won a competition for developing the first flavorful gelato. During the Italian renaissance, Bernado Buontalenti picked the idea from Cosimo and served the first gelato at the Medici home in Florence.
Giovanni Basiolo, an Italian immigrant, brought gelato to New York City in 1770. In 1846 the gelato-making process became more refined with the invention of the hand-crank freezer. Technologically advanced machines and methods continue to make gelato creamier and smoother. And that is how you get the high-quality gelato in NYC at Bambina Blue.
What Is Frozen Yogurt?
Frozen yogurt is a cold dessert made from yogurt that has been subjected to cold temperatures. The yogurt part is made from milk exposed to lactic acid bacterias. These bacterias ferment the milk to a thick creamy state. Other ingredients such as fruits, sugar, color & flavors are later added.
Yogurt that undergoes a final step where it’s stirred slowly under low temperatures until it freezes is called frozen yogurt. This process enabled the first commercial frozen yogurt to be introduced in the 1970s and its popularity spread across America.
What Makes Gelato and Frozen Yogurt Different?
Gelato and frozen yogurt give you a rejuvenating feeling, satisfy your sweet tooth & boost your mood. The differences between the two determine why each person prefers one over the other. Let’s look at three of these differences.
Ingredients
Gelato: The main ingredients for gelato are milk, sugar, water & other flavorings. Modern gelato makers add other ingredients such as egg yolk, cream, fruits & nuts. Gelato contains less sugar than frozen yogurt, making it a better option for a person monitoring their sugar intake.
Frozen Yogurt: The core ingredients for frozen yogurt are milk solids, milk fat, sugar or artificial sweeteners, flavorings & live cultures. The live cultures make frozen yogurt a preferred option for people aiming at improving their digestive system.
Both desserts sometimes use stabilizers and emulsifiers to maintain their viscosity and uniformity.
Taste
Gelato has a milder taste compared to frozen yogurt because of the fermentation process yogurt undergoes. Gelato has a creamy taste, while frozen yogurt has a pronounced tangy taste. Frozen yogurt makers add more sugar and flavors to mask the sour taste.
Gelato is excellent if you want to enjoy an array of flavors without the interference of the tartness found in frozen yogurt. A dessert enthusiast can enjoy a variety of gelato by trying out any of Bambina Blue’s 32 flavors. Frozen yogurt also has a variety of flavors, with the commonest being vanilla, mango, banana, strawberry, chocolate & blueberry.
The Making Process
Gelato: Any gelato bar in NYC uses relatively the same process to make gelato. The making process involves mixing all the ingredients & slowly churning them until they change from liquid to solid. The churning process is slow to prevent the incorporation of too much air, which results in gelato with a dense texture. The high density of gelato helps it to bring out more flavor than frozen yogurt.
Frozen Yogurt: Compared to gelato, frozen yogurt is more complicated to make. The process requires special equipment & more safety regulations. Frozen yogurt undergoes homogenization and pasteurization, while gelato passes through pasteurization only.
Frozen yogurt is made by mixing sugar and homogenized milk. Lactic acid cultures are introduced, and the mixture rests for six hours before other ingredients are added. The final process is slow freezing while churning to give it a smooth texture.
Enjoy the Best Gelato in NYC at Bambina Blue
Frozen dessert enthusiasts know that not all gelatos are equal. You only get the best gelato in NYC if you get it from expert gelato makers. At Bambina Blue, our master gelato chef pours his heart and soul into each gelato, giving you perfectly crafted gelatos. Meet our 32 handmade artisanal gelatos and order any of our delightfully yummy gelato desserts.
