When talking about the difference, let's start with a scene. For example, when you buy ice cream in Italy, when you tell the vendors that I want ice cream, they will solemnly tell you that it is Italian ice cream? , definitely not ice cream. The following are the specific differences between the two:
Fat content:
The milk fat content of Italian ice cream is between 4% and 8%, so MM who keeps fit doesn't have to worry too much!
In the United States, the average milk fat content of ice cream is 15%, and the American standard is above 10%, but it basically exceeds this figure ... that's why it is called ice? Cream
Air content:
Italian ice cream is made with less air than ice cream, so it has a thicker and more solid taste (less air in Turkish ice cream) and a delicate taste.
The air content of ice cream is generally above 25%, and some cheap ice cream can penetrate more than 50%-90% of the air.
The manufacture of Italian ice cream is very labor-intensive. It is stirred at low speed, so little air is injected. Many ice cream shops are still made by hand, and the air made by hand will be much less than that made by machines.
If we compare two kinds of ice cream with the same volume, Italian ice cream will be heavier than ice cream.
sugar content
The sugar content of Italian ice cream is 16%-24%, and the sugar content of ice cream is 12%- 16%.
The reason why the sugar content of Italian ice cream is so high is that glucose syrup, sucrose and a lot of freshly squeezed juice are added in the production process. This is why Italian ice cream has more flavors and choices.