Gelato, an Italian version of ice cream, is a loosely defined product that some Italian chefs may find offensive. Although it is similar to ice cream, there are three main differences. It has less butterfat, which is the best thing that all diet-conscious people love.
It is also denser than ice cream because it doesn't contain any air. It can be doubled in size by manufacturers adding air. It also loses half its flavor due to this. Gelato is different. Because they don't add air, you can still enjoy its full flavor. You can also make gelato at home with the help of commercial gelato machines.
Gelato is also warmer. Gelato isn't warm because it is still kept at a lower temperature than ice cream, but is still quite warm. It melts quicker than ice cream because it is a little warmer than ice cream. Gelato's flavor is rich enough to taste in your mouth, according to some Italian chefs.
These differences aren't so important to an average consumer like you. This is why they often use gelato and ice cream interchangeably.
Gelato's appeal is unmatched. It is loved all over the globe. Gelato is made in Italy by many of the best producers. While this is the same as the North American ice cream shop, the gelato shop retains its European flavor which sets it apart from its western counterpart. Gelato and other frozen desserts are timeless.