What Is Gelato?
Gelato is an Italian-style frozen dessert made with a base similar to ice cream's, but churned much more slowly, which incorporates far less air and results in a denser, more intensely flavored texture.
More detail
Gelato typically uses more milk and less cream than American ice cream, and is churned at a slower speed, which traps roughly half the air (called "overrun" in the industry). It's also served notably warmer than ice cream, around 10-15°F warmer, which keeps it soft and scoopable rather than rock-hard.
Where it's used
A centuries-old Italian tradition, sold from gelaterie across Italy and, increasingly, internationally, typically displayed in shallow, covered pans rather than scooped from deep tubs.
Substitutes
Ice cream is the closest substitute, though it will taste noticeably lighter and airier by comparison.
FAQ
Is gelato lower in fat than ice cream?
Often, yes, since it uses more milk and less cream, but not always, some gelato recipes are quite rich. Its denser texture (less air) can also make it feel more indulgent per bite even at a similar fat percentage.
Why does gelato melt faster than ice cream?
It's served at a warmer temperature and contains less air, both of which mean less insulation and a head start toward melting once it's out of the case, it's meant to be eaten promptly, not carried around slowly.
