One has more cream, one has less air and one has no dairy at all. What the names mean and how we choose between them.
All three are frozen and sweet. What changes is the fat, the air and the temperature they are served at.
Ice cream
Ice cream is made with milk and cream and has at least 10 per cent milk fat. Churning whips air into it, which is what makes a scoop feel light. Ours is churned slowly, so it is denser than most.
Gelato
Gelato uses more milk and less cream, and is churned with very little air. It is served a few degrees warmer, which is why the flavour arrives faster.
Sorbet
Sorbet has no dairy at all: just fruit, water and sugar. It lives or dies on the fruit, so we only make a sorbet when the fruit is in season.
Reading the label
Look at the first three ingredients. In a good tub they are milk, cream and the thing the flavour is named after.
