For those wondering how gelato is different than ice cream, the basic differences that I have found (in all of my scientific research regarding gelato over the past few years – I mean minutes) seem to be the “overrun” (or aeration) of gelato, which is a lot less then ice cream – resulting in a more solid, richer texture (air content in gelato can be as low as 15%, air content in ice cream can go up to 50%). Another main difference is that it is not frozen as solidly as ice cream, giving it a smoother, creamier feel. The amounts of basic ingredients found in both – milk/cream, sugar, sometimes eggs – differ slightly also, with gelato having only milk (or water, depending on the flavor) or milk and a little cream, which not only means less fat (2-8% fat vs.the16-20% found in ice creams), but it means the added flavorings are the real star, not the dense, fat-laden cream (nothing against fat-laden cream, mind you) which can cover delicate and subtle flavors. Another main difference (from industrial-strength “supermarket” ice cream, not the yummy stuff that comes out of your home ice cream maker) is that gelato is usually made in small batches, and usually made with seasonal ingredients, resulting in much fresher flavors.