ice cream shop  

Ice cream

The picture for our challenge of spotting the difference this time was taken in Germany – in Weimar, to be exact, which is a small city in the state of Thuringia, more or less in the centre of the country. But if you have any powers of observation at all, you can’t fail to notice that the ice cream shop featured in the photo is Italian – a ‘gelateria‘, in fact.

Ice cream did actually originate in Italy, and spread quickly in the 1920s and 30s. Now throughout the world Italian ice cream, or ‘gelato‘ is widely recognised as the best, and Italian-owned ice cream parlours are everywhere. The main difference between ’gelato‘ and other ice cream is that gelato is made with less cream and more milk, and consequently has less fat than the modern type of ice cream, which is basically American in style. American ice cream is churned at higher speed to introduce more air, and the result is a soft, creamy product that melts fast; Italian ice cream is churned slower, which gives it a stronger flavour. It is then served at a slightly higher temperature, which is why it isn’t harder than other ice creams – unless you eat it straight from the freezer, which you shouldn’t do – let it warm up for half an hour before eating – IF you can bear to wait!