Artisanal Ice Cream, Gelato & Ice Cream: What are the Differences?

Gelato is a universal pleasure, but behind the word lie diverse concepts and traditions. Artisanal ice cream, Italian gelato and American ice cream: these three variants offer unique sensory experiences thanks to distinct manufacturing methods. In Paris, the Laboratoire de Haute-Glacerie Angiolo sublimates this art by combining the best aspects of the three worlds to create exceptional ice creams. Let’s decipher the differences between these frozen delights and Angiolo’s innovative approach.
1. Artisanal ice cream: local know-how
Artisanal ice creams, emblematic of French traditions, are distinguished by their authenticity and local production. Produced in small quantities, they showcase quality ingredients, often from the region. The classic recipe is based on milk, cream, sugar and eggs.
Artisan ice cream makers favor a low incorporation of air (around 20 to 30%) to obtain a dense and creamy texture. Each flavor is worked to reflect the identity of its ingredients: Madagascar vanilla, local strawberries or grand cru chocolate. The emphasis is on naturalness, without resorting to artificial flavors or chemical colorings.
2. Gelato: Italian finesse
Italian gelato is known for its lightness and intensity in the mouth. The major difference with French artisanal ice creams lies in the proportion of ingredients and the preparation method:
- Less fat: Gelato typically contains 4 to 8% fat, compared to 10 to 16% for ice cream.
- Less air: With only 20 to 25% air incorporated, its texture is dense and silky.
- Served at a higher temperature: Gelato is less cold than ice cream, which allows the flavors to fully express themselves.
Gelato is based on milk and cream and favours intense and natural flavours, often inspired by Italian traditions: pistachio from Bronte, lemon from Sicily or hazelnut from Piedmont.
3. Ice Cream: American Sweetness
Ice cream, a must-have dessert across the Atlantic, focuses on delicious richness. It is distinguished by:
- A high percentage of fat: Between 14 and 18%, for a smooth texture and a melt-in-the-mouth sensation.
- Greater air incorporation: The overrun (air rate) can reach 50 to 100%, giving the ice cream a lighter and frothier texture.
- Playful and varied flavors: The combinations are often bold and generous, with inclusions such as cookie pieces, caramel chips or creamy sauces.
Although ice cream is sometimes criticized for the use of artificial colors and flavors, it remains synonymous with regressive pleasure and limitless creativity.
4. Angiolo: The best of three worlds in Paris
In the refined Saint-Germain-des-Prés district of Paris, the Angiolo laboratory is revolutionizing the world of ice cream by merging the advantages of artisanal ice cream, gelato and ice cream to offer a unique experience.
A selection of exceptional ingredients
At Angiolo, each ice cream begins with a rigorous selection of ingredients. Whether it is organic Bourbon vanilla pods from Madagascar, Tahiti, Mexico or Papua, hazelnuts from Piedmont DOP or seasonal fruits from organic or sustainable farming, quality is paramount. As in artisanal ice creams, everything is natural: no trace of artificial flavors or preservatives.
A texture mastered to perfection
Angiolo takes its inspiration from gelato to offer a dense and melting texture, with a low air content. But by allowing slightly higher proportions of fat (around 10%, like a Greek yogurt), it manages to create a mouthfeel as rich as ice cream, while remaining light and subtle.
Innovation in flavors
The Angiolo team combines the audacity of American flavors with Italian elegance and French finesse. The result: unique creations such as Cashmere ice cream, Edelweiss or Honey Mango sorbet.
An artisanal and eco-responsible commitment
True to the spirit of artisanal ice cream, Angiolo favors local production and works in small batches to guarantee optimal freshness. The company also adopts an eco-responsible approach by reducing its packaging and collaborating with environmentally friendly producers.
An experience to discover
Angiolo embodies a new era of gelato: a perfect balance between tradition and modernity, audacity and authenticity. Whether you are a gelato lover, a die-hard fan of artisanal gelato or an ice cream fan, Angiolo's creations will transport you on an unforgettable taste journey.
Next time you're in Paris, be sure to visit their lab to sample these frozen wonders or order online from this site to have them delivered to your home or office. One thing is for sure: at Angiolo, ice cream becomes an art.
Come and discover our ice creams at 180 boulevard Saint-Germain, Paris 75006. All our products are available for delivery in Paris and the first suburbs by ordering directly on our website Angiolo.com , Deliveroo or Uber Eats .