Sumber : independent.co.uk, Kashmira Gander, 12 Juli 2017

"gelato" is just Italian for ice-cream, and a word that infuriating foodies throw about to seem in the know. But you'd be very, very wrong. It's infinitely better.

Global food and drink analyst at the Mintel forecasting agency who is an authority on ice-creams and its sub-categories like gelato and sorbet, excitedly confirmed to The Independent: gelato is set to topple ice-cream as the UK's favourite frozen treat. So, here are the key differences between the two, which are important to know if you want to enter the year of the gelato like a true pompous foodie.

Gelato contains more milk than cream, making it freeze at a lower temperature and taste cooler, lighter and, arguably, more refreshing. Churned slower than ice-cream, it is more dense and has a more intense flavour. According to Maggie Rush, the president of the Ice Cream Alliance, the ingredients and the fact that it contains less air than ice-cream means it also has a short shelf life and generally must be sold the same day that it is made. As gelato must be produced in smaller batches, this makes it ripe for experimentation with the highest quality ingredients

This results in a dessert that’s cooler, lighter, and more refreshing, while also offering a more refined taste experience. As consumer preferences evolve, gelato is poised to overtake ice cream as the preferred frozen treat, especially among those who appreciate craftsmanship and quality in every scoop.