What is Gelato?

Gelato is sometimes labeled as “Italian ice cream” in the United States, but that definition is not correct. Because Italians have found that too much butterfat interferes with the transfer of fresh flavors to the tongue, gelato is made exclusively with milk, and not cream, as American ice cream is made of.

In fact, Italian gelato is comprised of no more than 10% butterfat. In addition, Italian gelato is churned at a slow speed, which introduces less air into the base and creates a denser, more flavorful consistency than ice cream.

Another essential component of gelato, is the air. It makes the structure soft, impossible to freeze, making the mass more resistant to changes in temperature. This process is called overrun. Air can double the amount of ice cream produced in a single batch, lowering the quality.

Gelato is usually served at a temperature 10-15 degrees warmer than traditional ice cream

The warmer temperature reinforces the creamy texture of the gelato and the bold flavors because it melts more quickly in your mouth.