Latte e MieleJessica | July 12, 2009
(Update: Check after the jump for the difference between gelato and ice cream!)
After a day of outlet shopping with the family, I suggested we stop at a new gelateria I’d heard of through Baton Rouge blog Cuisine Rouge. Latte e Miele (Milk and Honey) is located on Highland Rd right outside the Baton Rouge country club. They’re apparently new enough to not have a permanent sign up yet, but the place was bustling when we stopped in.
The store was very clean and had an impressive flavor selection, including my favorite, Nutella variegata. This is basically a vanilla (crema) gelato with a Nutella swirl. Just so you know, as with crepes, I’ve also decided I am a gelato expert since my 10-day Italy excursion a few years ago when my travel partners and I were doing 2-a-day gelatos We all tried different flavors, and they were all outstanding:
My Nutella variegata was just like I remembered, but I think the strawberry may have been the tastiest flavor. Fruity gelatos are creamier and more intense than any fruit flavored ice cream/sorbet you’ve ever had. The owners of Latte e Miele apparently hail from Rome, and didn’t seem to have any problem bringing their authentic gelato to Baton Rouge. They also serve espresso, coffee drinks, and different gelato sundae creations. The gelateria is a bit of a drive from my house, but I look forward to stopping in next time I’m in the area.
Gelato is Italy’s version of ice cream, with three major differences.
First, gelato has significantly less butterfat than ice cream’s typical 18 and 26 percent. However, less fat does not mean less taste. With the lower butterfat content, gelato is less solidly frozen than ice cream and melts in the mouth faster.Therefore, the customer will taste gelato’s full flavor immediately.
Second, gelato has a much higher density than ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. Manufacturers add air to ice cream because it nearly doubles the quantity of their product. But, it cuts their quality in half. No air is added to gelato. The result is a higher quality dessert with a richer, creamier taste.
Third, gelato is served slightly warmer than ice cream. While both gelato and ice cream are served well below the freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelato’s taste is further enhanced as it melts in the mouth.