It is fun. Yes, initially you gain wait but like anything else I have found I do not eat as much ice cream as when we first opened. My sisters are both diabetic and one discovered after we opened she was lactose intolerant. read more
Though gelato is lower in fat (typically five to seven percent compared to 10% in conventional ice cream), the sugar content depends on the recipe. Some gelato makers like to run wild with the sugar, while others prefer a more subtle sweetness. read more
(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