[QUOTE="AtomicBaconBits"][QUOTE="mrbojangles25"]Gelato from any hole-in-the-wall Gellatoria in Italy. Nothing can compare...its dense, lower-in-fat yet more flavorful ice cream.
You see, with American ice cream (which I enjoy almost as much) they whip a whole lot of air into it, and they also use more milkfat to compensate for it, as fat equals flavor (a cream flavor)
With gelato, the fat content is decreased. This means it melts faster, but there is much more depth as you are getting cream flavor but also the other flavors.
And Baskin Robbins 31 flavors? Pfffft I went into one gelatoria in Florence and they must have had about 60 flavors...tirimasu, rice pudding, lavender...I even got a three scoop combo consisting of tomato, basil, and sweet cream! Amazing combination!
However, if that is to out of the way I am a big fan of anything thats not too sweet. I like the cream flavor to stand out. So I really like Hagen Daaz vanilla and, suprisingly, Starbucks Coffee Ice Cream.
Ben n Jerry's is often too sweat for me but their Coffee Heath Bar Crunche is phenomanol.
Cherokee_Jack
Okay,now I'm going to Italy... Don't bother. I've had better gelato in America than I had in Italy.this is true.
the quality of ingredients in the US is much higher, and as a result those with a traditional education in making gelato can make it better.
However, many in the US see it as a trend and do not take a passionate approach to it and then ruin it by adding extra stuff like fillers, preservatives, or they just dont plain do it right.
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