Gelato

Gelato (Italian: [dʒeˈlaːto]; lit. 'frozen') is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

For other uses, see Gelato (disambiguation).

Gelato
TypeIce cream
CourseDessert
Place of originItaly
Serving temperature−14 to −11 °C
7 to 12 °F
Main ingredients
  • 5–20% cream
  • 60–80% milk
  • 14–24% sugar
Ingredients generally usedFlavorings (fruit, nut, chocolate, etc.)
VariationsFrozen custard
Other information
  • 60–65% total water
  • 6–9% total butterfat
  • 25–35% air
Usually served with a spade instead of ice cream scooper
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