WHAT’S THE SCOOP?
Here’s the sweet truth behind two go-to creamy concoctions.
There are plenty of restaurants one can claim loyalty to in Austin. Are you a patron of Home Slice Pizza or East Side Pies? Do you get your ramen fix at Ramen Tatsu-Ya or Michi Ramen? What about burgers? Do you go for Hopdoddy or Hut’s? The potential matchups are endless and, even when the field is narrowed down to just desserts, you’re still faced with difficult decisions. We asked Francesca Silvestrini, gelato master and co-owner of Dolce Neve, and Laura Aidan, the female force in charge of Prohibition Creamery, to each state their case in the gelato versus ice cream debate.
The contender: Francesca Silvestrini,
co-owner of Dolce Neve
Her favorite gelato flavors:
ricotta, honey and organic pistachio
- “Ice cream usually has more than 15 percent fat—and some premium ice creams have more than 50 percent fat—while gelato only has between 6 and 8 percent fat.”
- “Gelato has less air than ice cream, making gelato denser and more flavorful.”
- “Gelato is served at a higher temperature than ice cream, [causing] your palate to perceive the flavor a little more.”
Team ice cream:
The contender: Laura Aidan,
owner of Prohibition Creamery
Her favorite ice cream flavor:
Why ice cream?
- “Many people believe that ice cream is spun at a higher speed than gelato and contains more air, but our ice creams—and other super-premium ice creams—are spun at a low speed, resulting in a denser and creamier product. The next time you are at the grocery store, try comparing the weight of a pint of premium-brand ice cream to an economy brand. You will feel the difference! The economy brand contains more air.”
- “Our ice creams don’t contain any corn syrup, stabilizers or other additives.”
- “Also, at Prohibition Creamery, we add top-shelf booze!”