What is different about gelato?

Another key difference between gelato and ice cream lies in the absence of egg yolks or eggs altogether in gelato. This omission not only simplifies the production process but also enhances the overall flavor and texture, making gelato a popular choice among dessert lovers.

Gelato, the Italian word for ice cream, boasts a unique texture that sets it apart from its American counterpart. Its consistency is notably denser, smoother, and richer, offering a more indulgent eating experience.

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The primary ingredients of gelato are similar to those of ice cream, comprising milk, cream, and sugar. However, the proportions used in gelato differ significantly, resulting in a distinct flavor and texture.

Gelato typically incorporates less cream and more milk than traditional ice cream, giving it a lighter and more refreshing taste. This unique blend also contributes to its velvety smooth texture, which is a hallmark of gelato.