When “yummy” just doesn’t cut it: seven things you should know about a superior ice cream.
- What distinguishes ice cream from sorbet? The first contains either milk or cream, while the second uses only water.
- Gelato should have a smooth look and even surface. There shouldn’t be lumps of any sort.
- The colour should never be too bright, as this indicates the use of colorants. Especially fruit flavours should have a very natural shade to them.
- When taking a bite of ice cream you should never have to ask, “Which flavour is this?”: it should always be easy to tell exactly what you are tasting.
- Observe the “body” of the ice cream. It shouldn’t be runny, icy, pasty or rubbery. Perfect ice cream is velvety.
- Ice cream should neither be too light nor too heavy. It should be creamy, but not fatty or buttery. It shouldn’t melt too quickly or stay hard for too long.
- Artisanal gelato shouldn’t contain hydrogenated vegetable oils or fats. At the first lick, your tongue should remain clean, not sticky, which indicates the presence of these fats.