Gelato makers churn the gelato slower than ice cream makers in an up and down fashion to whip less air into the mixture, explains David Lebovitz, culinary author and former pastry chef. This results in a creamier frozen desert. Gelato recipes also contain less butterfat than ice cream recipes to allow it to retain its smooth texture. […]

GELATO = less fat + no air added = rich cremier taste Premium ice creams are made with fresh cream (not condensed or powdered milk), real eggs, and natural flavorings. Quality ingredients aside, lesser ice creams also have more air whipped in. As much as half the carton may be air, in fact. More air–or […]

Gelato (Italian pronunciation: [dʒeˈlaːto]; plural: gelati) is an ancient Italian frozen dessert, a far more recent variant of which is the American ice cream. As such, gelato is made with some of the same ingredients as most other frozen dairy desserts. Milk, cream, various sugars, flavoring including fruit and nut purees are the main ingredients. […]