(Gelato contains about 25 to 30 percent air, while ice cream can contain as much as 50 percent air) Finally, while ice cream is typically served frozen, gelato is typically stored and served at a slightly warmer temperature, around 15˚F, so it's not quite completely frozen. read more
Gelato is the Italian word for ice cream. It starts out with a similar custard base as ice cream, but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream. read more
But here's the thing: gelato's just the Italian word for ice cream. Though it does stick to the tendencies I've pointed out above, individual recipes do vary. Some call for cornstarch, others for egg yolks; some use higher amounts of sugar and others use less. read more