Gelato is a frozen dessert of Italian origin that is denser and richer than American ice cream. It is made from a custard base of milk, cream, and sugar, but with a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all) than ice cream. Gelato typically contains 6-9% butterfat, which is lower than other styles of frozen dessert. It is churned at a much slower rate than ice cream, which introduces less air into the base, giving it a denser and milkier texture that is less creamy than ice cream. Gelato is served at a slightly warmer temperature than ice cream, so its texture stays silkier and softer. The main flavor ingredient in gelato really shines through because it has a lower percentage of fat than ice cream.

Some key differences between gelato and ice cream include:

• Texture: Gelato is denser and richer than American ice cream, with a texture that is sometimes described as more elastic. Ice cream is milkier and creamier than gelato, with a fluffier texture due to the higher amount of air churned into it.

• Ingredients: Gelato uses more milk and less cream than ice cream and generally doesn’t use egg yolks, which are a common ingredient in ice cream. Some homemade gelato recipes might call for egg yolks because they are a natural emulsifier and will help achieve silky results without the help of machinery and food science.

• Fat content: Gelato contains less fat and more sugar than ice cream, which makes the flavorings added to it more prominent or less muted[[5]](h...