Gelato

Gelato
Type	Ice cream
Course	Dessert
Place of origin	Italy
Invented	est.1600s
Serving temperature	−14 to −11 °C; 7 to 12 °F
Main ingredients	5–20% cream; 60–80% milk; 14–24% sugar;
Ingredients generally used	Flavorings (fruit, nut, chocolate, etc.)
Variations	Frozen custard
Other information	60–65% total water; 6–9% total butterfat; 25–35% air; Usually served with a spade instead of ice cream scooper
	Media: Gelato;

Gelato (Italian: [dʒeˈlaːto]; lit. 'frozen') refers to a specific type of ice cream of Italian origin. In Italian, gelato is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 20-35% air, and more flavoring than other types of frozen desserts, giving it an intense flavor with creamy, smooth texture, density and richness that distinguishes it from other ice creams.