Summer is here and I am on a quest to find a new ice cream. The quest came on the heels that Breyer’s is not an ice cream. Breyer’s need to label their products “a frozen dairy dessert”. It took the wind out of my sails and I am determined not to let the “imposter syndrome” sabotage my summer experience.
My search was narrowed to two–Talenti’s gelato and Graeter’s ice cream. Gelato and ice cream are different. Ice cream legally needs a minimum of 10% fat. Gelato is made with a greater proportion of whole milk to cream, so it contains more like 5-10% fat. Gelato is also churned at a slower speed than ice cream, so it’s denser because not as much air is whipped into the mixture. Finally, ice cream is typically served frozen and gelato is typically stored and served at a slightly warmer temperature.
Graeter’s ice cream uses heavy cream and pure cane sugar and a traditional French Pot process that makes the ice cream just two gallons at a time. Graeter’s was founded in 1870. Graeter’s is a fourth-generation, family-owned company that prides itself on making ice cream the same way it did more than 140 years ago. It is a favorite among the celebs like Clooney.
Talenti began as a gelateria in 2003 and has since grown into the best-selling gelato in the US. Their gelato is made with fresh, hormone-free milk and only pure cane sugar. You unscrew a lid, grab a spoon and indulge. With a third less fat than regular ice cream, Talenti gelato is one indulgence you can feel good about.
On a scale of 1 to 10, we gave both these products a 11.
The one thing they have in common–one scoop is not enough.
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