What is the difference between
Ice Cream, Gelato & Sorbet
Lets see if we can draw some clarity here on this
Very Important Issue
Gelato was invented by Buontalenti, in Florence (Tuscany), during the Renaissance period. The eccentric Buontalenti created the dessert for the Grand Duke Cosimo I de’ Medici, who wanted him to organize an opulent banquet to celebrate the Spanish deputation. It was October 5, 1600, and Buontalenti had worked for four months to prepare such a banquet. In Florence, most shops selling hand-made ice-cream also usually offer a “Buontalenti” flavour.
In 1686, the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine. However, the popularity of gelato among larger shares of the population only increased in the 1920s–1930s in the northern Italian city of Varese, where the first gelato cart was developed. Italy is the only country where the market share of artisanal gelato versus mass-produced gelato is over 55%. Today, more than 5,000 modern Italian ice cream parlors employ over 15,000 people.
Gelato consists of milk, egg yolk and sugar. The lack of cream that is in ice cream means that gelato can have less bad fats. However, what it lacks in fats, it makes up for in added sugar.
When Italian duchess Catherine de’ Medici married the Duke of Orléans (Henry II of France) in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices or sorbets. One hundred years later, Charles I of England was, it was reported, so impressed by the “frozen snow” that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative.
Ice cream is made from milk, cream, sugar and egg yolk. One cup of vanilla ice cream, on average, has 267 calories, 32.5 grams of carbohydrates and 14.3 grams of fat. That mixture of cream and sugar makes this treat high in calories and fat.
But who cares…. !
The word sherbet enters Italian as sorbetto which later becomes sorbet in French. The first Western mention of sherbet is an Italian reference to something that Turks drink.
In the 17th-century, England began importing “sherbet powders” from Ottoman Empire made from dried fruit and flowers mixed with sugar. By 1662, a coffeehouse in London advertised the availability of “sherbets made in Turkie of Lemons, Roses and Violets perfumed”.
In 1670, Café Procope opened in Paris and began selling sorbet. When Europeans figured out how to freeze sherbet they began making sorbetto by adding fruit juices and flavorings to a frozen simple syrup base. In the US sherbet generally meant an ice milk, but recipes from early soda fountain manuals include ingredients like gelatin, beaten egg whites, cream, or milk.
Sorbet is made up of fruit juices, syrup and water. One cup of an all-fruit sorbet has 184 calories, 34 grams of sugar, 46.2 grams of carbohydrates and no fat.