Italian Ice Cream (Gelato)

Gelato is made with some of the same ingredients as most ice-creams around the world; milk (and cream), sugar (and other sweeteners), flavorings (fruits, nuts, essences, etc.) and air are the main ingredients. Unlike many types of ice cream, gelato often does not contain eggs. Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, etc.), nuts, small confections or cookies, or biscuits. Gelato made with water and without dairy ingredients is known as sorbetto (also known as sorbet). Traditionally, milk-based gelato originated in northern Italy, while the fruit and water-based sorbetto came from the warmer parts of southern Italy.The History of gelato dates back to the 16th century. There is some confusion as to where or who really invented gelato.

In the UK, gelato is served from a different freezer from American-style ice cream — a forced-air freezer—which is usually held at about -15°C (5°F). This allows the gelato to be served immediately after being extruded from the gelato machine — the "forced air" blowing around holds the product at a consistent temperature. In Italy, gelato is typically served with a spoon out of a special freezing tray, ensuring a thicker, more flavorful consistency. Much of the gelato experience lies in its semi-frozen consistency; therefore, you might serve ice cream from a gelato freezer but you would not serve gelato from an ice-cream freezer as the gelato would become too frozen.

Other countries make ice creams similar to gelato. In Argentina, helado is made much the same way. In France (though usually slightly higher in fat) glace is a very similar product and, in fact, was introduced to France by Catherine de' Medici (of Florence).

credit to wikipedia.