Gelato vs frozen yoghurt, kulfi and semifreddo
Four frozen desserts, four different ideas. Here is what sets each apart.
| Gelato | Frozen yoghurt | Kulfi | Semifreddo | |
|---|---|---|---|---|
| Origin | Italy | Modern, widely adapted | South Asia | Italy |
| Base | Milk, sugar, some cream | Yoghurt-based mix | Milk simmered down, or condensed milk | Whipped cream, eggs, sugar |
| Churned? | Yes, slowly | Yes | No, set in moulds | No, whipped then frozen |
| Texture | Dense, smooth | Light, tangy | Dense, rich, slightly chewy | Soft, mousse-like |
Frozen yoghurt
Tang is the signature. Whether any live cultures survive depends on the maker, so check the label rather than assuming a health benefit.
Kulfi
Milk is slowly reduced, giving a caramelised, concentrated taste. Because it is not churned, it is dense, and flavours like cardamom, saffron and pistachio are traditional.
Semifreddo
The name means "half cold". Air comes from whipped cream or meringue rather than a churn, so it slices like a frozen mousse and needs no machine.
Which to choose
For intense flavour in a scoop, gelato. For tang, frozen yoghurt. For richness with no equipment, kulfi or semifreddo. See the gelato, ice cream and sorbet comparison.