意式冰激凌PK美式冰激凌，你更喜歡哪個

文◎Alexa Erickson 譯◎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 ?,zabajone?, and amarena?.

雖然都是冷飲，但毫無疑問，意式冰激凌和美式冰激凌的制作過程可不一樣。

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%之間，而后者高達14%-25%。

其二，同等體積下，意式冰激凌比美式冰激凌要重。美式冰激凌打入了50%甚至更多的空氣，而意式冰激凌打入的空氣在20%-30%之間。

其三，意式冰激凌的入口溫度要比美式冰激凌高10到15度。“這個溫度可以使意式冰激凌入口即化，讓人們更能體會到它細膩的口感和濃郁的味道。”莫拉諾說道。

According to Morano, not all gelato is created equal, however. "In this day and age where artisanal?ice 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.

意式冰激凌的歷史

意式冰激凌出現于文藝復興時期。世界上第一種意式冰激凌的口味是煉金術師科西莫·魯杰里發明的鮮奶酪味（Fior di Latte），專供佛羅倫薩的美帝奇家族享用。1686年，弗朗西斯科·普羅科皮奧·丘特在巴黎開了一家名為Le Procope的咖啡廳，將意式冰激凌大眾化。意式冰激凌的傳統口味包括：奶油味、香草味、巧克力味、草莓味、榛子味、開心果味、檸檬味、樹莓味和桃子味。如今又出現了不少新口味，如菠蘿味、提拉米蘇味、香蕉味、芒果味、酸奶味、巧克力奶泡味、雞蛋奶油味和黑莓味。

莫拉諾說：“現如今，到處都是手工冰激凌。有時單憑高品質的原材料已經無法把意式冰激凌和美式冰激凌區分開了。比如，傳統的意式冰激凌由牛奶、奶油和少量蛋黃混合制成，蛋黃的具體用量要根據口味而定。西西里島風味的意式冰激凌用水、奶油、一點牛奶和少量蛋黃制成。美式冰激凌的用料也是這些，但用的是多脂奶油、全脂奶和大量蛋黃（這就是美式冰激凌的脂肪含量高的原因）。”

幾個世紀以來，美式冰激凌也在不斷發展，慢慢覆蓋全球。如今，它已經成為了美國甜點界的中流砥柱。事實上，美國牛奶產量的9%都用來制作美式冰激凌了。

① gelato 英 [d??'lɑ?t??] n. （意大利語）冰淇淋

② butterfat英 ['b?t?f?t] 美 ['b?t?f?t] n. 乳脂；牛奶中的脂肪③denser adj. 密集的；濃厚的（dense的比較級）

④ reinforce英 [ri??n'f??s] 美 [,ri?n'f?rs] vt. 加強，加固；強化；補充vi. 求援；得到增援；給予更多的支持n. 加強；加固物；加固材料

⑤texture 英 ['tekst??] 美 ['t?kst??] n. 質地；紋理；結構；本質，實質⑥ renaissance 英 [r??ne?sns] 美 [?ren?sɑ:ns; ?r?n??sɑns]n. 文藝復興（歐洲14至17世紀）

⑦ alchemist英 ['?lk?m?st] 美 ['?lk?m?st] n. 煉金術士

⑧ custard 英 ['k?st?d] 美 ['k?st?d] n. 奶油凍；奶油蛋羹

⑨ hazelnut英 ['he?z(?)ln?t] 美 ['hezln?t] n. 榛子；榛樹

⑩ pistachio 英 [p?'stɑ?????; p?'st?t???] 美 [p?'st???o]n. 開心果；阿月渾子果實；阿月渾子樹；淡草綠色raspberry 英 ['rɑ?zb(?)r?] 美 [?r?zber?; r?z?b?r?]n. 覆盆子；舌頭放在唇間發出的聲音

stracciatella[,strɑ:t?iɑ:'tel?] n. 巧香純奶，雞蛋干酪湯

zabajone[zɑ:b?'j?uni]n. 薩白利昂飲料(用葡萄酒、雞蛋、白糖調制而成)

amarena 黑莓

artisanal['ɑ?t?z?n?l] 手工藝性的