Is it possible to make ice cream that has a luxuriously creamy texture without a lot of fat? Not without seriously stretching your definition of “ice cream,” acgold7 says. Ice cream and gelato rely on high-butterfat cream for smoothness, or else rely on eggs, starches (flour or cornstarch), gums, or copious amounts of sugar to achieve a rich texture. Also, Italian gelati that contain less cream are served at a higher temperature than other ices, which heightens the sensation of creaminess, acgold7 says. “If you tried to serve gelato at the same temp as ice cream it would be hard or icy and crumbly.”

Discuss: What is the lowest fat you have gone and still had creamy homemade ice cream?

Photograph of burnt caramel gelato by chasiu

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