Gelato is the Italian name for a dense frozen dessert made with less incorporated air than standard ice cream.
Gelato is typically churned more slowly than American-style ice cream, which reduces the amount of air, or overrun, in the finished product. It is also commonly served at a slightly warmer temperature. These characteristics give gelato a dense texture and make its flavors seem especially pronounced.
Gelato recipes vary: some use milk and little or no cream, while others include egg yolks or other stabilizing ingredients. It is not simply “Italian ice cream,” because the production method and serving temperature are part of the distinction. Sorbet and granita are generally dairy-free, whereas gelato is often milk-based.