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Welcome to Manolo Gelato
Gelato vs Ice Cream

Our Uniqueness!!

Just to clear the difference to our valued customers they must know that ice cream has a minimum of 10 percent fat, gelato is made with a greater proportion of whole milk to cream, so it contains more like five to seven percent fat.

Premium ice creams not condensed or powdered milk, and natural fruits. Quality ingredients aside, slighter ice creams also have more air whipped in; Infact a half of the carton is air. More air or "overrun" means softer ice cream that scoops more easily and melts more quickly. Premium ice creams have very little air added; gelato has no air added at all. (There’s a minimal amount of air that's incorporated naturally because of the churning process.) Ice cream served at -18 degrees hence ice cream is too hard.

Gelato and some premium ice creams are so dense that they require a slightly higher serving temperature -15 degree, a perfect point where your scoop is firm but not hard and not so soft that it melts immediately. Gelato recipes usually include more milk and less cream. It actually has less fat than regular ice cream, but gelato's low overrun makes for an extremely dense, rich and creamy treat.