I was increasingly yearning for ice cream yesterday while editing the latest shoot for Bar Italia and their handcrafted, artisan gelato. But since no reasonably good ice cream could be found here in Hyllie (just outside of Malmö), I opted for a bag of popcorn instead.

In addition to an uncompromising position when it comes to the quality of their products ingredients, which I can corroborate is best-in-class from filming the process in the factory a couple of weeks ago, the main difference between mainstream ice cream and Italian gelato is that the former’s base is made from air-filled cream while the latter is created from pure milk.

Bar Italia’s gelato base is made with organic milk from Skåne – which not only makes for a more dense eating experience (there’s comparatively very little air in milk), the creaminess in ice cream also tends to “steal” some of the oomph from the flavorings.