Quote:
Originally Posted by gecko
Etymologically related (think of "gelatin" and "congeal," the latter flopping over into meaning "freeze.") Incidentally, gelatinizing agents are usually used in American ice-creams (carageen is the most common; it comes from seaweed).
Lorenzo is right about American ice cream being much crappier than Italian gelato, obviously, but the Italian stuff is also very expensive.
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Usually with 2,5 - 3 euros you can be satiated for a perfect middle afternoon snack (unless you buy a gelato in hot touristic spots, which are the worst places to eat). I dont think you can buy more hagen dasz with those money. Btw I tought Hagen Dasz was german...
Be aware that
a gelatine-looking or very regular shaped icecream cannot be gelato, as its ingredients doesnt allow it to have a perfect shape. In fact it has to be made ONLY with natural ingredients, and full cream milk, stop. No water unless it's a sicilian "sorbetto". No preservatives in, nor syrups on, it.
This is how a standard gelato can look:
http://farm1.static.flickr.com/105/2...cd76571698.jpg