You may or may not know this, but ice cream and gelato are not the same thing. Yes, “gelato” in Italian does mean ice cream, and the end results of both processes are similarly delicious, but there are a few key components that make for big differences. Gelato is churned at a slower speed than American ice cream, and as a result has less air and is a bit denser than your average stateside scoop. Even more importantly, it uses less cream and eggs and more milk, which results in a lower fat content and translates the flavors differently, oftentimes more intensely, than typical high butterfat ice cream. Because there’s less fatty interference to coat the tongue, the flavors, especially fruit based ones, shine like they never can in the American stuff.
It’s no secret that I’m a big ole ice cream junky, but I also really love gelato. I’ve had more gelato in random shops or restaurants than purchased pints, and I was surprised that over the course of the last year I gave -zero- love to the classic Italian dessert on this blog. I decided that was unacceptable, and time for a rescoop of a seasonal staple from the biggest grocery gelato name of them all – Talenti’s Pumpkin Pie.
This frozen take on Thanksgiving’s finest combines a spiced pumpkin gelato with a brown sugar swirl and pieces of pie crust. Immediately upon opening the container there is a massive spicy sweet bouquet of cinnamon and pumpkin, which is impressive because the temperature of frozen desserts often keeps them from smelling anything close to how wonderful they taste.
The texture is exactly as a gelato should be – smooth and creamy with an airy density that has a velvety-ness more akin to a perfectly made smoothie than your average premium ice cream. The cinnamon, nutmeg, and pumpkin notes are big and bright with perfect authenticity. The most surprising aspect of the profile is how prominent the nutmeg is, with all of its sweet nuances on full display. The pie crust pieces are mostly on the small side but taste terrific. Many of them are soft with a squishy give, and occasionally one will pop up with a crunchy butteriness that reminds me of the slightly charred outer-crust goodness. The brown sugar swirl is more integrated into the base than it is a stand out component on its own, but it definitely brings a pretty intense sugary pop that weaves through the entire pint.
My only issue with this flavor, and it’s one that I run into with gelato from time to time, is it is very sweet. The lower fat content is both a blessing and a curse, in that the spices don’t get held back by the fat and are able to show their full potential, but there’s also no fat to mellow the sugar and add depth to the experience. The aspects of gelato that make this pint strong are the same ones that hold it back from being perfect. It isn’t bad by any means, in fact it’s one of Talenti’s strongest offerings, it just becomes a bit too much for me after a serving, and leaves my mouth feeling a bit like my ears do after listening to a great song on mediocre headphones – all treble and no bass…but damn that’s still a good song.
Found at: Target ($4.99)