The posted coordinates will take you to a nice overlook of the LA Basin. You can get there from Chaney Trail by either the Sunset Ridge Trail or the US Forrest Service road 2N50. This would be a great spot to enjoy a nice serving of gelato if you can keep it cold enough getting there.
If you are more interested in finding the cache, you will need to figure out where the container is hidden by answering some questions about the differences between gelato and ice cream. While they are both cold and made from dairy products, there are enough differences that they can not be thought of as the same. In order to help answer the questions, I have included a comparison of gelato and ice cream from a website. Many different websites have the exact same text, it did not seem fair to identify a particular one as the source.
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Gelato is often mistakenly defined as the Italian word for ice cream. Despite their similarities, gelato and ice cream actually have a different composition and nutritional value. Gelato is more creamy and dense than ice cream and is often lower in calories, fat and sugar.
All ice cream/gelato is mostly water, and as we all know as water freezes it forms hard, crunchy ice crystals. The goal of ice cream/gelato making is keeping those crystals as small as possible through added ingredients and technique (and of course creating great flavor!). Ice cream/gelato makers manage this crystallization in the following ways:
If fat (i.e., milk or cream) is emulsified into the base mix it becomes mixed in between the water molecules and literally gets in the way of ice as it freezes. In order for a frozen treat to be legally labeled as ice cream, it is required to have at least 10 percent milk-fat. Most medium- to high-end ice cream brands actually contain 14 percent to 17 percent milk-fat. Gelato uses more milk than cream, and weighs in at a slim 3 to 8 percent milk-fat.
Sugar also forms a physical barrier to the crystallization process. When sugar is dissolved into water it forms a syrup which has a lower freezing point than plain water and the higher the concentration of sugar the lower the freezing point becomes. As water starts to freeze in a syrup the unfrozen water becomes a more concentrated syrup. With reducing temperatures this process continues until eventually you have small ice crystals in a syrup so concentrated it will never freeze
Ice cream is churned at a high speed to incorporate air into the mixture (called overrun), creating a smooth and relatively fluffy texture. Most luxury ice creams have an overrun of around 25% which means they've increased the mix in volume by 25%. Cheaper commercial versions can run from 50% to over 90%, which gives them a light, thin, fast-melting texture with less flavor as in reality you are eating mostly air!
Gelato has less fat and is churned at a much slower speed, which introduces less air into the base. Gelato ends up containing between 25 percent to 30 percent air, so, you get more pleasure per mouthful with gelato!
If gelato has less fat and air than ice cream, you may wonder why it isn’t hard? Gelato is best served at a slightly higher temperature than ice cream. If you freeze gelato really cold, it will become very hard. However, when it is ‘warmer’ it has a perfect soft consistency. If you stored ice cream at the same warmer temperature, it would melt and become watery as the high fat in water emulsion would melt too fast.
On average, a 3.5-ounce serving of vanilla gelato contains 90 calories, 3 grams of fat and 10 grams of sugar. A typical 3.5-ounce serving of vanilla ice cream contains 125 calories, 7 grams of fat and 14 grams of sugar. The fat in frozen treats coats your taste buds, preventing them from completely experiencing the flavors. Gelato has a more intense flavor than ice cream, since it has less cold fat that coats the tongue and gets in the way of tasting things. Gelato's flavors come through directly and quickly then melt away, leaving a clean mouth.
Gelato is denser than ice cream due to its lower air content, which means a scoop of gelato would weigh more than the same size scoop of vanilla ice cream. Since the nutritional comparison is based on ounces, unless you serve yourself a smaller scoop of gelato, you may be consuming the same calories, fat and sugar as ice cream. Fruit-flavored gelato may also contain additional sugar due to the natural sugars found in fruit.
The Puzzle:
34 1A.BCD -118 0E.FGH
A) Gelato can not legally be considered as ice cream because
0 - it is Italian
1 - it is not light and fluffy
2 - it is served at a warmer temperature
3 - it does not have enough milk fat
B) Why is gelato more dense than ice cream
9 - it has a hard time grasping simple concepts
0 - it does not contain as much air
1 - it does not contain as much fat
2 - it contains more natural sugar found in fruit
C) What forms a barrier to the crystallization process
4 - air
5 - milk fat
6 - temperature
7 - calories
D) Gelato gives more pleasure per mouthful because
6 - it is light and fluffy
7 - it has less milk fat
8 - All of the above
9 - None of the above
E) Why gelato should be served at a warmer temperature
5 - ice cream only tastes good when it is colder
6 - it is cheaper and more profitable for the stores/shops
7 - at colder temperatures it is too hard
8 - it doesn't have as much air, so it melts more slowly
F) Gelato has lass calories than ice cream since
6 - it has less milk fat
3 - it does not have as much air
9 - it has more fruit
0 - it has smaller ice crystals
G) Why a scoop of gelato may have more calories and fat
2 - it is more dense
4 - the webpage is full of lies
6 - additional natural sugars found in fruit of gelato
8 - gelato is so good, you always eat more
H) Gelato is not ice cream because
9 - it has fewer calories
1 - it has less fat
3 - it is mistakenly defined as ice cream
5 - all of the above
Naturally, you will be looking for a small gelato container ... camouflaged of course.
Congratulations to Carlfan99(19?) and KatAndDave for the FTF, and their adventurous day!
Hope you celebrated with a big bowl of Gelato
