One is marginally higher in energy, protein, fat, saturated fat, carbohydrates, sugar and sodium. But which one is it? Christmas pudding or Christmas cake?
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Gelato is the Italian word for any type of ice cream. But in Australia, gelato refers to the frozen dessert of Italian origin. No wonder it’s confusing.
Imported from Europe, the vanilla slice has been fully assimilated into Australian food culture, an identifiable icon. You know you really belong when you finally get a nickname.
It might seem like a simple concept, but to get ice cream right, you need three states of matter and a delicate interplay of chemistry.
Why should you not beat your eggs in a plastic bowl? Can you save an over-beaten meringue? And is there a specific sugar you should use?
Top contributors
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Associate Professor in Chemistry and Associate Head Learning and Teaching, University of Tasmania
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Senior Lecturer, Nutrition, Swinburne University of Technology
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Research Fellow - PhD candidate, University of Tasmania
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Senior Lecturer in History, University of Waikato
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University