Tag: gelato singapore

  • Giovanni L. Singapore

    Creamy, cold, and churned up into myriad flavours: you might be forgiven for thinking that ice-cream and gelato are the same. “Gelato” is not just Italian for ice-cream. It has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice… Continue reading "Giovanni L. Singapore"