Typically heralded as a more artisanal option, gelato costs more than its ice cream counterpart. This difference has puzzled many a dessert lover, leading us to delve deeper into what sets these two apart, not just in taste and texture but also in terms of what goes into their creation and, consequently, their pricing.
To truly grasp why gelato tends to be pricier than ice cream, we must first understand what each dessert is made of and how they differ fundamentally. Gelato is an Italian frozen dessert with a lower fat content than ice cream, primarily because it's made with a higher proportion of milk to cream. It also contains less air, resulting in a denser, more flavourful experience with each spoonful. Gelato is served slightly warmer than ice cream, allowing it to maintain a soft and silky texture that melts delightfully in the mouth.
On the other hand, ice cream is a frozen dessert known for its high-fat content, thanks to the greater use of cream. The churning process for ice cream incorporates more air, known as overrun, giving it a lighter, somewhat fluffier texture than gelato. This dessert is served colder, contributing to its firm texture and slower melting rate.
The historical origins of these desserts also play a role in their cultural significance and production techniques. Gelato's roots can be traced back to Italy, with some stories dating as far back as the Renaissance, when it was a delicacy enjoyed by the elite. Its preparation method, focusing on natural ingredients and artisanal craftsmanship, has been passed down through generations, preserving its reputation as a premium dessert option.
Ice cream's history, while similarly ancient, took a different path, especially in the United States, where it became widely popular in the 20th century. The advent of modern refrigeration and mass production techniques made ice cream more accessible to the general public, contributing to its image as a beloved treat for all occasions.
Understanding these key differences — ingredients, texture, serving temperature, and historical evolution — sets the stage for exploring why gelato often comes with a higher price tag than ice cream. It's not just about the dessert itself but the tradition, care, and quality that go into making each scoop.
This table summarises the key factors contributing to the cost difference between gelato and ice cream, highlighting how each aspect — from ingredient quality to production intricacies — plays a role in determining consumers' final price for these beloved desserts.
Factor |
Gelato |
Ice Cream |
Impact on Cost |
Quality of Ingredients |
Uses premium quality ingredients such as fresh fruits and natural flavours. |
Often made with more generic or artificial ingredients. |
Higher quality ingredients are more expensive, primarily if they are locally sourced or imported, contributing to gelato's higher cost. |
Production Process |
Artisanal process with less air incorporated, leading to a denser product. |
More automated, high-volume production with higher air content. |
The slower, more manual and labour-intensive process of making gelato increases production costs, affecting its price. |
Serving Density and Weight |
Denser with less air, offering more product by weight in each serving. |
Lighter and fluffier due to higher air content, resulting in less actual product by weight. |
The higher density of gelato means customers receive more product, justifying a higher price point for its perceived value. |
Equipment and Storage |
Requires specialised equipment for production and storage at optimal temperatures. |
Uses standard freezing equipment for production and storage. |
Investing in and maintaining specialised gelato equipment contributes significantly to its cost. |
The allure of gelato extends far beyond its creamy texture and rich flavours; it's deeply intertwined with consumer perceptions of luxury and quality. Gelato is often viewed as a premium product for its artisanal production process, high-quality ingredients and sensory experience. This perception is a significant driver for consumers willing to pay a higher price, believing they are indulging in a dessert that is superior in taste, texture, and overall dining experience.
Cultural and experiential factors play a crucial role in shaping this perceived value. Gelato's Italian origins contribute to its exotic appeal, associating it with Italy's superlative craftsmanship and culinary prestige. For many, enjoying gelato is akin to participating in a rich cultural tradition, elevating it from a typical frozen dessert to an experience worth savouring. These cultural associations, combined with the personal experiences of enjoying gelato in specialty shops or during travels, enhance its value in the eyes of consumers. The intimate setting of gelaterias, often characterised by their focus on tradition and authenticity, further amplifies this perception.
The global dessert market has seen a notable shift towards artisanal and premium offerings, with consumers increasingly seeking unique, high-quality experiences over mass-produced options. Gelato fits perfectly into this narrative, emphasising natural ingredients, traditional methods, and the artisan's personal touch.
This increasing demand for artisanal desserts has prompted gelato and ice cream vendors to adapt their pricing strategies. Gelato vendors, already positioned in the premium segment, find justification for their higher price points in the growing consumer willingness to invest in quality and authenticity. On the other hand, ice cream vendors, especially those looking to differentiate themselves in a crowded market, may explore introducing premium lines or emphasising artisanal aspects of their production to capture a market segment willing to pay more for an enhanced experience.
The intersection of consumer perception and market trends suggests that the premium pricing of gelato is not just a reflection of its production costs but also its perceived value as a luxury experience. As consumers prioritise quality, authenticity, and expertise in their dessert choices, the distinction between gelato and ice cream will likely evolve further, influencing both market dynamics and consumer preferences in the dessert landscape.
We invite you to discuss the delicious debate between gelato and ice cream by sharing your experiences and preferences. How do you perceive the value of these desserts, especially when considering their price? Have your say with us by letting us know if the premium quality of gelato gives grounds for its higher cost in your view.
Explore how this creamy treat can be transformed into something even more extraordinary, first starting with the classic cones and cups.
The classic gelato cone is a quintessential image that comes to mind when dreaming of gelato. This traditional serving method is beloved by many for the crunch it adds to every creamy bite. Cones come in various forms – from the airy, light waffle cones that add a hint of vanilla, to the crisp sugar cones with their sweet crunch, and even pretzel cones that offer a salty contrast to the sweetness of gelato. Each cone type uniquely enhances the gelato experience, allowing the flavours to stand out. Whether walking down a bustling Italian street or enjoying a sunny day at your local park, a gelato cone in hand is the perfect companion.
While cones offer a nostalgic charm, cups are popular for those seeking a different gelato experience. Choosing cups over cones can have several benefits, including the ease of mixing flavours without blending into one another too quickly. Cups also negate the risk of drips, making them safer for children or when you want to savour your gelato without worrying about a mess. To elevate your gelato cup experience, consider adding toppings and sauces. A drizzle of rich chocolate sauce, a sprinkle of crushed nuts, or a handful of fresh berries can transform your gelato cup into a decadent dessert. Cups allow more creativity in combining flavours and textures, making each gelato experience uniquely delightful.
Both cones and cups offer their pleasures and conveniences, making the gelato experience customisable to individual preferences. Whether you're a fan of the classic cone or prefer the versatility of cups, gelato is a versatile canvas for a wide array of delicious experiments. Stay tuned as we delve into more innovative and unconventional ways to enjoy gelato, from gelato cakes to gelato sandwiches and even gelato pops. The gelato world is vast and full of possibilities, each scoop a doorway to new flavours and experiences.
In the realm of gelato innovations, creativity knows no bounds.
A delightful twist on traditional cakes, gelato cakes are a fusion of creamy gelato layers with sponge cake, cookies, or meringue layers, offering a refreshing alternative to the usual dessert fare. Gelato cakes are perfect for birthdays, anniversaries, or any celebration and bring a touch of elegance and novelty. Layers of gelato are alternated with cake or other bases and then frozen until firm to create a gelato cake. Popular flavour combinations include classic vanilla or chocolate gelato with fruit layers or more adventurous mixes like pistachio gelato with raspberry compote. These cakes are a feast for the taste buds and a visual delight, making any occasion memorable.
Imagine your favourite cookies or brownies paired with a thick, creamy layer of gelato in the middle – that's the essence of a gelato sandwich. This treat combines the softness of baked goods with gelato's cold, creamy texture for an irresistible dessert. Making them at home is simple: scoop your favourite gelato flavour between two cookies or brownies and press gently. Roll the edges in chopped nuts, chocolate chips, or sprinkles for a gourmet twist. Whether you choose classic combinations like chocolate chip cookies with vanilla gelato or get creative with combinations like lemon cookies and blueberry gelato, these sandwiches are sure to please.
Look no further than gelato pops for a fun and portable way to enjoy gelato. These are made by moulding gelato into shapes, inserting a stick, and then freezing them until solid. To make them extra special, dip them in melted chocolate and add a drizzle of caramel or nuts before the final freeze. Gelato pops are perfect for parties, picnics, or a refreshing treat on a hot day. The possibilities for flavours and coatings are endless, allowing infinite kitchen creativity.
Exploring unconventional ways to enjoy gelato opens up a world of delightful contrasts and combinations.
Gelato isn't just for summer days. Pairing it with hot beverages creates a delightful contrast that can be enjoyed year-round. The classic Italian affogato is a perfect example, where a scoop of vanilla gelato is drowned in a shot of hot espresso, creating a creamy, dreamy coffee dessert. Similarly, serving a scoop of gelato with hot chocolate offers a decadent experience as the gelato melts into the warm liquid, creating a rich, velvety treat.
Refreshing and effervescent gelato floats are a creative way to enjoy this Italian dessert. Combining gelato with sparkling water, soda, or even beer creates a drink that is both a dessert and a beverage. For a classic float, try vanilla gelato with root beer or cola. Pair fruit-flavoured gelato with sparkling water or a citrusy beer for something more unique. These floats are delicious and visually appealing, making them perfect for entertaining.
Gelato doesn't have to be a standalone treat. Incorporating it into baked goods can add an excellent, creamy element that elevates pies, pastries, and more. Consider using gelato as a filling for crepes, topping for warm pies, or even as a layer in trifles. One innovative idea is to serve a scoop of gelato on top of a warm brownie or apple tart, where it will gently melt, mingling with the baked good's flavours to create a simultaneously warm and cold dessert, soft and creamy. Incorporating gelato into baked goods invites a delightful interplay of textures and temperatures, offering a unique dessert experience.
The journey through the gelato world has shown us that there's much more to this Italian speciality than the traditional scoop. From gelato cakes and sandwiches to innovative pairings with hot beverages, and creative integrations into baked goods, gelato offers a rich tapestry of flavours and experiences. It invites us to experiment with different serving methods and flavours, embracing its versatility and the joy it brings to any occasion.
For those eager to taste the pinnacle of gelato creativity, Sugartree Gelato in Singapore awaits. With a dazzling array of flavours that capture the essence of this beloved dessert, it's a destination where the joys of gelato can be shared with friends and family. Whether you're a long-time gelato enthusiast or new to its delights, Sugartree Gelato offers a memorable experience that celebrates the artistry and pleasure of authentic gelato.
]]>Today, gelato is not just a summer treat; it's a year-round indulgence enjoyed globally. In this blog post, we'll explore the timeless classics that have stood the test of time and delve into the exciting world of unique gelato creations that redefine this beloved dessert.
In gelato, certain flavours have achieved an iconic status, earning the title of classics due to their enduring popularity and timeless appeal. These flavours, like vanilla, chocolate, strawberry, pistachio, and hazelnut, are not just staples in gelato parlours around the world but are also a testament to the traditional art of gelato making. Their simplicity belies a depth of flavour that has been perfected over generations, offering a comforting and familiar taste that continues to captivate gelato lovers of all ages. Each of these classic flavours holds a special place in the heart of gelato history, serving as a delicious reminder of the dessert's rich and diverse heritage.
Vanilla might seem simple, but it's anything but basic. Originating from vanilla orchids, this flavour was first cultivated by the Totonac people of Mexico. When it comes to gelato, vanilla holds a special place. It remains one of the most popular flavours among American consumers, along with chocolate, and cookies and cream. Its subtle yet distinct taste makes it a perfect base for fruit toppings or chocolate drizzles, labelling it as a versatile favourite.
Chocolate gelato is a divine treat for cocoa lovers. Its history, especially in its early days as a beverage, is as rich as its flavour, dating back to when the Aztecs mixed cocoa with spices and grains. In gelato, the quality of chocolate used is paramount. There are various types to consider: dark, milk, and white chocolate, each imparting a different depth and richness. Artisan gelato makers often experiment with cocoa percentages to create the perfect balance between bitterness and sweetness, aiming for an irresistible, smooth, velvety texture.
Strawberry gelato is all about freshness and natural flavour. This vibrant and fruity choice is a hit, especially in spring and summer. The key to its delightful taste is using fresh, ripe strawberries. The market for strawberries is vast, with the U.S. producing over 36 billion pounds in 2012. This abundance allows gelato makers to select the best quality fruits, capturing the essence of fresh strawberries in every scoop.
Pistachio gelato is a gourmet’s delight. Originating from the Middle East, pistachios add a unique, slightly sweet, and nutty flavour that's become a staple in gelato shops worldwide. The art of making this flavour uses high-quality pistachios, often sourced from the likes of Sicily and Iran, known for their superior taste. It’s a flavour of luxury, with the global pistachio market expected to reach USD 5,282.52 million by 2029, reflecting its growing popularity.
Lastly, hazelnut gelato brings a rich, nutty depth to the palate. This flavour is trendy in Italy, where hazelnuts are grown extensively. The Piedmont region, renowned for its high-quality hazelnuts, is often the source of this crucial ingredient. Hazelnut gelato combines the creaminess of traditional gelato with the toasted buttery flavour of hazelnuts, making it a perennial favourite among those who crave a sophisticated twist.
The following section dives into artisanal creations and discovers how contemporary gelato makers push the boundaries with unique and bold flavours. Stay tuned for an exploration of strawberry hibiscus, salted caramel and cacao nib, and other innovative combinations!
The world of artisanal gelato is adventurous, where traditional methods meet innovative thinking, resulting in bold and unique flavour combinations. Let's explore some of these contemporary twists that are redefining gelato.
Strawberry hibiscus gelato is a sublime blend of floral and sweet. The uplifting aroma of hibiscus, paired with the zingy sweetness of strawberry, creates a refreshing yet luxurious taste. This flavour perfectly exemplifies how gelato artisans use unconventional ingredients to craft new sensory experiences.
The juxtaposition of salted caramel and cacao nib in gelato is a testament to the art of flavour balance. The rich, buttery taste of caramel, with a hint of sea salt, perfectly complements cacao’s complex and intense quality. This innovative pairing offers a marriage of bold flavours, appealing to those who enjoy a distinct harmony of sweet and savoury notes.
Basil and lemon gelato is a refreshingly aromatic delight. The herbal freshness of basil, combined with the zesty, tangy flavour of lemon, makes for a surprisingly light and rejuvenating treat. It's a popular choice in warmer climates and is often appreciated for its palate-cleansing properties.
For lovers of coffee, espresso and dark chocolate chip gelato is a dream come true. The deep, robust espresso flavours provide a rich base, while the dark chocolate chips add a crunchy texture and bittersweet contrast. This flavour is a coffee aficionado’s dream and a celebration of Italy's renowned coffee culture.
Litchi and raspberry gelato is a bold, eccentric pairing that has gained popularity for its unique flavour profile. The tartness of raspberries, combined with the sweet and acidic litchi, results in a multi-layered and exquisite taste experience. This flavour showcases the imaginative skills of today’s gelato creators.
The process of making gelato is both an art and a science. Unlike regular ice cream, gelato has a lower fat content and is churned slower, resulting in a denser, more flavorful product. The key to exceptional gelato lies in the quality and freshness of its ingredients. Fresh fruits, high-quality dairy, and natural flavourings are essential to achieve the creamy texture and intense flavours that gelato is known for. Artisan gelato makers pay meticulous attention to these details, ensuring that every batch they produce is of the highest standard.
Gelato's irresistible charm has transcended Italian borders, making it a global phenomenon. Different cultures have embraced and adapted gelato, infusing it with local flavours and ingredients. From the gelato cafes of Paris to the bustling streets of Tokyo, where matcha gelato has become a staple, this frozen dessert has found a home in many countries.
Globally renowned gelato shops such as Grom in Italy, Berthillon in France, and Gelato Messina in Australia are celebrated for their commitment to quality and innovation. These establishments are not just selling gelato; they are ambassadors of a rich culinary tradition, continually evolving and delighting palates worldwide with their unique creations.
In this journey through the gelato world, we've seen how classic flavours like vanilla and chocolate form the cornerstone of this beloved dessert, while innovative creations like strawberry hibiscus and espresso with dark chocolate chip push its boundaries. This delightful balance between tradition and innovation keeps the gelato tradition vibrant and exciting. Visiting Sugartree Gelato is a must for those in Singapore to experience this rich spectrum of flavours. Whether you're a fan of the classics or eager to try something new, Sugartree Gelato offers a perfect opportunity to indulge in the art of gelato and share your experiences with fellow enthusiasts. Visit us today.
The word gelato originates from the Italian word congelato, which translates to frozen. Related terminologies include gelateria, which refers to the shop where gelato is made and sold, and gelatai, which refers to the gelato maker and seller.
The precise origins of gelato remain uncertain, but historical records suggest that this frozen delight has been enjoyed since at least the 14th century. This is marked by the innovation of Bernardo Buontalenti, a renowned Italian stage designer and architect, who was tasked by the Medici family to organise a banquet in honour of the Spanish deputation. Amidst the grandeur of the occasion, a dessert of frozen cream was created – an ancestral precursor of the gelato we consume in the present. Buontalenti’s inaugural flavour choices included bergamot, lemon, orange, and wine, laying the foundation for the myriad delectable options that grace the rows of modern display freezers today.
Although both gelato and ice cream contain the same staples, the former is made with less cream and no egg yolks. As a result, it is healthier than ice cream due to its lower fat content, which also amplifies its flavours.
Another difference between gelato and ice cream is that gelato contains less whipped air than ice cream. It is comparatively more compact and dense (meaning you truly get the bang for your buck), and much creamier and richer. You can test this by how fast the gelato melts in your mouth and how soon its smack hits your tongue.
Gelato’s close relative, sorbet, is also known as sorbetto. Originating from Iran, this frost-kissed treat shares remarkable similarities with gelato except for the fact that it uses water as a base in place of milk. While gelato is favoured for its thick and creamy texture, sorbet is primed as a light and refreshing option, often used as a palate cleanser between dishes.
Sorbet shouldn’t be confused with sherbet, a light and frozen dessert that resembles sorbet but contains a small amount of dairy in the form of milk, cream, or buttermilk.
Gelato is typically stored at temperatures between -10°C and -15°C, whereas ice cream is kept at -18°C or below. The specified temperature range serves to preserve the soft and buttery consistency of gelato by preventing it from getting too hard or icy. Additionally, these elevated temperatures contribute to the immediate effect of the gelato tasting experience, leveraging the heightened sensitivity of your taste buds for more pronounced and pleasurable flavours.
Francesco Procopio dei Coltelli was the first person to manufacture a gelato machine in 1686, after refining a prototype that was invented by his grandfather. His entrepreneurial spirit eventually helped him popularise the concept of the chilled confection, allowing him to move from his hometown in Palermo, Sicily to Paris, where he opened a café.
And thus began the legacy of the world’s first gelateria. Named Café Procope, Procopio brought the pleasure of savouring gelato to France, which gradually spread to the rest of Europe. Recognised by French King Louis XIV for his exceptional culinary skills, Procopio had sold his creations to royals and esteemed figures at his coffeehouse, including the likes of Voltaire, Balzac, and Rousseau.
Today, the multi-concept establishment still stands at its original location in Paris, where it offers a quaint and heritage-laden dining experience from substantial mains to heavenly desserts.
Authentic gelato often utilises fresh and natural ingredients instead of flavouring agents – the artificial additives used in commercial ice cream. Employing the essence of pure ingredients such as real fruit, quality chocolate, and vanilla beans keeps gelato selections authentic, unprocessed and delicious.
The art of gelato is not isolated to Italy or Europe alone. The International Gelato World Cup (Coppa del Mondo della Gelateria) is a biennial championship that spotlights artisanal gelato craftsmanship in Italy. It brings together the world’s top chefs to compete in various areas, from flavour innovation, presentation, to other technical skills – ensuring a dynamic and spirited event where gelato- and pastry-making become the focus of an international camaraderie.
On the other hand, the Gelato Festival World Masters stands as another highly renowned gelato tournament. Occurring once every four years in Italy, this event builds anticipation through a series of qualifying competitions held in multiple countries. These preliminary competitions aim to identify the top contenders, ultimately assembling the cream of the crop to compete on the global stage for the grand finale.
The global footprint of this beloved Italian delicacy should not be underestimated. Among one of the nation’s most popular traditional desserts, gelato’s esteemed reputation is supported by over 39,000 gelato shops in Italy, and over 100,000 gelato shops all over the world to boot. While Italy undoubtedly remains the trailblazer of their signature frozen treat, the future is promising for the burgeoning gelato scene, with strong potential observed in Europe as well as South East Asia.
Immerse yourself in the ancient and multidimensional charm of this authentic and luscious ice-cold dessert with Sugartee Gelato’s exclusive range of gelato flavours, from fragrant chrysanthemum oolong, classical vanilla bean cacao nib, zesty passionfruit, to captivating Sicilian pistachio.
Find out how you can experience the heart of Italy right here in our store or have it delivered straight to your doorstep.
]]>Every business starts with an idea, and ours started back in 2019 with the idea of introducing fresh, micro-batch artisan gelato to Singapore.
Sugartree Gelato is a Singapore-based artisan gelateria owned by the same good people behind Two Bakers cafe. The company has two chefs at the helm - Chef Erica, a Le Cordon Bleu Paris alumni, and Chef Vivien, trained in Fine dining by Michelin-starred chefs. Both chefs have also received training from acclaimed Carpigiani Gelato University, Italy.
For both chefs, their day at Sugartree Gelato starts early. There is much to do; planning the prep work needed for the week to the shopping list and down to discussing what's new in the test kitchen. The promise is simple, no skimping on the good stuff and make everything in-store, without any preservatives.
This persistence in making what's best for the customers rather than focusing on the bottom line is what keeps the business growing despite opening right amid a raging Covid-19 pandemic. During this time, the company reached out to struggling taxi drivers and private hires to build a community of delivery drivers. This synergistic approach helped the drivers with their livelihood and ensured that our gelatos are delivered.
As said by Chef Erica, "Be it on good or bad days, we never know how each customer of ours is feeling. But as long as we stay true to serving premium and naturally made desserts, it will help to tell our story and touch the lives of many."
Some say gelato is just an Italy version of an ice cream. Well, this is correct but is that all you know?
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As a locally owned gelateria, we often hear the words of ice cream being mentioned not just by our customers but sometimes by our new crew members. Growing up with eating ice cream, gelato might be unfamiliar yet familiar in some places.
Both are frozen desserts are made from the same core ingredients of milk, cream, and sugar but that's where the similarities end.
If you want to enjoy a frozen treat without worrying about the calories, gelato is the treat you need. Lower in butterfat (4-9% versus 14-25%) and contains less air than ice cream, gelato is dense with flavour and is a healthier low-fat option. Less air in gelato also translates to more gelato per dollar!
Typical ice cream has about 50% air versus gelato with only 20-30%. That means more goodness per gram of gelato. Getting more than one scoop of Sugartree artisan gelato sure sounds good right now huh?