What is Gelato?
Gelato is Italy’s ice cream. It contains less butterfat and has a higher density than ice cream. American ice cream manufacturers add air because it nearly doubles the quantity of their product. No air is added to gelato. The result is a richer, creamier taste.
Gelato is served slightly warmer than ice cream. While both gelato and ice cream are served well below freezing, gelato is served 10 to 15 degrees warmer. Because of this, the taste is more intense as it melts in the mouth quicker.
Northern Italy is famous for the dairy form of gelato, and Southern Italy and Sicily get credit for the sorbetto, or sorbet, version, which is made without dairy.