意式冰激凌PK美式冰激凌，你更喜欢哪个

文◎Alexa Erickson 译◎王心怡

When it comes to frozen treats, gelato①and ice cream are certainly not all created equal.

The first big difference is that gelato is much lower in butterfat②than American ice cream. While ice cream has a butterfat content of 14 to 25 percent, gelato fat content ranges from 4 to 9 percent.

The second difference is that gelato is denser③than American ice cream. While ice cream can have 50 percent or more air churned into it, gelato has 20 to 30 percent.

The third difference is that gelato is served 10 to 15 degrees warmer than American ice cream. "The warmer temperature reinforces④the creamy texture⑤of the gelato and the bold fl avors, as they more quickly melt in your mouth," says Morano.

History of gelato

Gelato surfaced during the Renaissance⑥when alchemist⑦Cosimo Ruggieri created the first gelato flavor at the court of the Medici family in Florence, the fior di latte. The Sicilian Francesco Procopio Cutò made gelato available to the public when he opened Café Le Procope in Paris in 1686. Traditional flavors of gelato include: custard⑧, vanilla, chocolate,strawberry, hazelnut⑨, pistachio⑩, lemon, raspberry, and peach.More modern fl avors have developed, that include: pineapple,tiramisu, banana, mango, yogurt, stracciatella ⑪,zabajone⑫, and amarena⑬.

虽然都是冷饮，但毫无疑问，意式冰激凌和美式冰激凌的制作过程可不一样。

其一，意式冰激凌的乳脂要比美式冰激凌低很多。前者的脂肪含量在4%-9%之间，而后者高达14%-25%。

其二，同等体积下，意式冰激凌比美式冰激凌要重。美式冰激凌打入了50%甚至更多的空气，而意式冰激凌打入的空气在20%-30%之间。

其三，意式冰激凌的入口温度要比美式冰激凌高10到15度。“这个温度可以使意式冰激凌入口即化，让人们更能体会到它细腻的口感和浓郁的味道。”莫拉诺说道。

According to Morano, not all gelato is created equal, however. "In this day and age where artisanal⑭ice cream is everywhere, high-quality ingredients don't always separate gelato from American ice cream by def i nition. Gelato, for example, is typically made from milk, cream, and a few yolks depending on which flavor is being produced. Sicilian-style gelato is water, cream, some milk, and a few yolks.American ice cream, however, is generally equal parts heavy cream, whole milk, and a lot of egg yolks (this is where the difference in butterfat plays out)."

Though its history spans worldwide and over centuries, ice cream has become an American dessert staple. In fact, nine percent of American cow's milk production is dedicated to serving up this frozen treat.

意式冰激凌的历史

意式冰激凌出现于文艺复兴时期。世界上第一种意式冰激凌的口味是炼金术师科西莫·鲁杰里发明的鲜奶酪味（Fior di Latte），专供佛罗伦萨的美帝奇家族享用。1686年，弗朗西斯科·普罗科皮奥·丘特在巴黎开了一家名为Le Procope的咖啡厅，将意式冰激凌大众化。意式冰激凌的传统口味包括：奶油味、香草味、巧克力味、草莓味、榛子味、开心果味、柠檬味、树莓味和桃子味。如今又出现了不少新口味，如菠萝味、提拉米苏味、香蕉味、芒果味、酸奶味、巧克力奶泡味、鸡蛋奶油味和黑莓味。

莫拉诺说：“现如今，到处都是手工冰激凌。有时单凭高品质的原材料已经无法把意式冰激凌和美式冰激凌区分开了。比如，传统的意式冰激凌由牛奶、奶油和少量蛋黄混合制成，蛋黄的具体用量要根据口味而定。西西里岛风味的意式冰激凌用水、奶油、一点牛奶和少量蛋黄制成。美式冰激凌的用料也是这些，但用的是多脂奶油、全脂奶和大量蛋黄（这就是美式冰激凌的脂肪含量高的原因）。”

几个世纪以来，美式冰激凌也在不断发展，慢慢覆盖全球。如今，它已经成为了美国甜点界的中流砥柱。事实上，美国牛奶产量的9%都用来制作美式冰激凌了。

① gelato 英 [dʒə'lɑːtəʊ] n. （意大利语）冰淇淋

② butterfat英 ['bʌtəfæt] 美 ['bʌtɚfæt] n. 乳脂；牛奶中的脂肪③denser adj. 密集的；浓厚的（dense的比较级）

④ reinforce英 [riːɪn'fɔːs] 美 [,riɪn'fɔrs] vt. 加强，加固；强化；补充vi. 求援；得到增援；给予更多的支持n. 加强；加固物；加固材料

⑤texture 英 ['tekstʃə] 美 ['tɛkstʃɚ] n. 质地；纹理；结构；本质，实质⑥ renaissance 英 [rɪˈneɪsns] 美 [ˈrenəsɑ:ns; ˌrɛnəˈsɑns]n. 文艺复兴（欧洲14至17世纪）

⑦ alchemist英 ['ælkɪmɪst] 美 ['ælkəmɪst] n. 炼金术士

⑧ custard 英 ['kʌstəd] 美 ['kʌstɚd] n. 奶油冻；奶油蛋羹

⑨ hazelnut英 ['heɪz(ə)lnʌt] 美 ['hezlnʌt] n. 榛子；榛树

⑩ pistachio 英 [pɪ'stɑːʃɪəʊ; pɪ'stætʃəʊ] 美 [pɪ'stæʃɪo]n. 开心果；阿月浑子果实；阿月浑子树；淡草绿色raspberry 英 ['rɑːzb(ə)rɪ] 美 [ˈræzberɪ; ræzˌbɛrɪ]n. 覆盆子；舌头放在唇间发出的声音

stracciatella[,strɑ:tʃiɑ:'telə] n. 巧香纯奶，鸡蛋干酪汤

zabajone[zɑ:bə'jəuni]n. 萨白利昂饮料(用葡萄酒、鸡蛋、白糖调制而成)

amarena 黑莓

artisanal['ɑːtɪzənəl] 手工艺性的