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Translation of ice-cream – English–French dictionary

ice-cream

(Translation of ice-cream from the GLOBAL English-French Dictionary © 2016 K Dictionaries Ltd)

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an activity in which people climb up and over rocks at fairly low heights without using ropes

ice-cream translate: glace, glace. Learn more in the Cambridge English-French Dictionary.

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03/22/2012

Crossing the Border: French ‘Glace’ vs. Italian Gelato

There are good things about living in Europe, and there are bad things. But here is one good thing, reason enough to come on over and never leave: The exceptional, wonderful, ice cream.

La glace in France, just like in the states, varies greatly by brand. I prefer Haagen-Dazs in the states, and in France it’s Carte d’Or all the way. Haven’t figured out how they do it, but Carte d’Or, the most common brand you’ll find in cafés and brasseries and in the supermarchés as well, is as good or better than Haagen-Dazs with a much lower fat content. Creme brulée is my current favorite, and the caramel au buerre salée (salted butter caramel) is not too bad either.

But the BEST ice cream of all is Italian gelato. Oh so rich and smooth, with an even lower fat content. Plus they serve it so beautifully in the shops, all creamy and swirled and drizzled with raspberry sauce or caramel or chocolate, oh my. To find it you usually have to go to Italy–or the south of France, were it has slid right over the border.

We’re on vacation near Nice, and the gelato shops made me wonder if it was possible to whip up a batch at home. The bad news: you have to freeze it at a very low temperature. The good news: the process for making it closely resembles that for making home-churned ice cream.

For fellow fanatics, here’s how gelato is different from other ice creams:

–gelato is typically made with very fresh ingredients (fresh fruit, milk, cream) and no corn syrup.

–the fat content averages around 8%, far lower than regular ice cream. It has less cream, but more sugar.

–commercial ice creams have a lot of air added in; gelato does not. This makes it more dense, and intensely flavored.

–Gelato is frozen very quickly but it’s made and stored at a significantly lower temperature than ice cream, so it’s softer and smoother.

In my favorite gelateria in Nice (pictured), you can pick up these cute little desserts for entertaining, in small plastic cups. Garnished with fruit, they look scrumptious. And how easy is that? Let’s try some, made with ice cream and sorbets.

RECIPE: Little Ice Cream Treats, Many Ways

Just looking at the photo at the top, I see severaI of those little treats I want to try, and I’ve started by raiding my fridge (this is my favorite sort of company dessert: no recipe required). OK the ones I made are not so little, but hey.

I’m thinking these would look great in anything from a martini glass to a short juice glass. As you see in the top photo, some are not even layered, just softened up enough to add other ingredients, then garnished. I can see some chopped fresh pineapple stirred into softened pineapple or lemon sorbet, or into coconut ice cream. Raspberry sorbet with chopped fresh berries mixed in, and loads of fresh fruit on top? Delectable. The layered lemon-lime ones might be two sorbet flavors, like lime sorbet with coconut or vanilla ice cream. These are best either not frozen too solid, or well softened before you serve them.

In our fridge right now: Carte d’or chocolat noir, and there are some vanilla shortbread cookies in the cabinet. So I’ve made a parfait with those cookies in the middle, drizzled with a bit of caramel sauce. On top, some toasted walnuts mixed with more caramel sauce stirred in (for Dee’s great homemade caramel sauce, see this post from last year). I had vanilla ice cream too, so I mixed that with lots of fresh strawberries and a bit of vin d’orange, which is a homemade orange liquer that a French friend gave us. What’s in your freezer? Endless possibilities!

Favorite Reads: Our reader Rachel of the And Then Make Soup blog has read, and re-read, an old favorite, Laurie Colwin’s Home Cooking: A Writer in the Kitchen. Little essays on cooking full of charm and wit: ‘I am never on a diet regime I cannot be talked out of’, says the author.

In the COMMENTS: Merci for the lovely comments this week. Virginia, I would love to come to Paris sometime and hang out with you. Anyone who can come up with expressions like “Well hush my bouche!” is my kinda girl.

Our Reader’s Blogs: Of course we love blogs about the south. Follow Michelle, a “preppy southern belle” at Southern Somedays.

Warning, ice cream porn alert. Creamy scrumptious gelato or yummy French ice cream? And just how do they differ? Plus we’ve stolen some ideas from a gelateria in Nice for some really pretty and easy parfaits.