Gelato ti amo

It turns out that Kiwis are rather partial to a good scoop of ice cream, consuming more per person than any other country in the world, according to the latest figures.

So we thought it was only fitting that our Italian issue include a mouthwatering selection of gelati and sorbetti. Gelato differs from ice cream in several ways (in fact, gelato also varies around Italy, depending on the amount of cream produced in different regions).

The key difference between gelato and ice cream is the milk content. Gelato is made mostly from milk, making it denser than ice cream, which is made largely from cream and is also whipped to produce a lighter consistency.

We wanted all the recipes in this feature to be easy to make, without the need for any fancy equipment. This has meant that some of the dishes are, strictly speaking, closer to ice cream than gelato – but they are all utterly delicious so we figure there’s no point getting too caught up in technicalities!

We’ve also