Overrun in ice cream and gelato
Overrun is basically a technical term that we use which means air. When we produce ice cream or gelato, the mixture is churning at high speeds. The duration of this churning, churning speed and temperature which this churning occurs will result in different amounts of air being incorporated into the mixture. Ice cream has higher overrun of between 40 to 60% compared to gelato which has an overrun of about 20%. The amount of overrun directly affects the texture and taste profile which we will explain in the next point below.
Texture & taste
With lower overrun (air), gelato has a denser texture with more ingredients per unit volume compared to ice cream. This results in a more pronounced & stronger taste profile of gelato compared to ice cream. The lower overrun together with the lower fat content gives gelato its dense and sticky texture that you see often.
Sorbet is made up of fruits (fresh or puree), sugar & water. Fat content for sorbet is typically 0% (other than whatever is naturally occurring in the fruit itself) but has a higher sugar content than sherbets. Without any dairy products, sorbet makes a good choice as a vegan product.
At Carrara, we only make gelato, sorbet & sherbet using natural and fresh ingredients. We do not make ice cream because we prefer to offer our customers a healthier frozen dessert that has a stronger taste profile, with less fats and sugar, without the use of artificial flavouring & additives.
We hope that you have a better understanding of the differences between gelato and ice cream, sorbet & sherbet at the end of this blog post. Cya at Carrara!
Gelato Week Base by Carpigiani Gelato University
Frozen Desserts by The Culinary Institute of America (CIA), Francisco J. Migoya