Italian-style ice cream that is churned more slowly than regular ice cream, resulting in a denser texture with less air incorporation. It's served at a slightly warmer temperature than American ice cream, enhancing flavor perception.
From Italian 'gelato,' meaning 'frozen,' derived from the Latin 'gelatus.' Gelato evolved from ancient frozen desserts and was refined during the Renaissance, with the modern version developing in the 20th century.
Gelato contains significantly less air than American ice cream (called 'overrun' in the industry) - while ice cream can be up to 50% air, gelato is only about 20% air, making it much denser and more intensely flavored. The warmer serving temperature also means your taste buds can better detect the subtle flavors that would be muted in colder ice cream.
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