What is GELATO?

Gelato is the Italian word for Ice Cream. There are five major differences between Gelato and American Ice Cream:

1.The fat content:

Typical American ice cream contains between 13 to 16% fat and Gelato between 5 to 8% while being processed.

2. Overrun or Yield:

Ice Cream typically has between 80 to 100 % of overrun. Gelato between 25 to 50% which is why it is so dense

3. Serving Temperature:

Ice Cream needs to be served at -10° F. Gelato is served at 5° F; the warmer temperature allows the tongue to experience more taste and less shock.

4. Texture:

Due to its lower serving temperature and higher fat content Ice Cream has a hard texture when served, with higher serving temperature and a lower fat content Gelato is served semi-soft.

5. Freshness:

Typical American Ice Cream is stored in 3 Gallon containers for several weeks or longer. Gelato is produced and stored in 5 Liters stainless steel pans and need to be consumed in few days.

THE ESSENCE OF AUTENTIC GELATO IS FRESSHENESS AT LA COPA LOCA THAT’S WHAT WE PRACTICE AND RESPECT

What is “SORBETTO”?(SORBET)

Sorbetto is the Italian word for Sorbet. The French frozen confections made with fruit, sugar and water. There is no fat in sorbetto, it contain between 27 to 29% of sugar and 29 to 31% of solids and .05 stabilizers.

What is “SHERBERT”?

Sherbert, is a simple Sorbetto with the addition of dairy product, usually milk.