Italy is the traditional origin associated with modern gelato-style frozen desserts.
Gelato is an Italian frozen dessert made from milk, cream, sugar, and flavorings, although recipes differ. Compared with many commercial ice creams, gelato is typically churned more slowly, incorporates less air, and is served at a slightly warmer temperature. Those choices give it a dense texture and pronounced flavor.
The history of frozen desserts is older and international, so Italy did not invent every form of ice cream. Chilled fruit and milk preparations existed in several cultures, and the word gelato simply means “frozen” in Italian. Italian artisans helped establish the recognizable gelato tradition and its shop-based culture.
Gelato should not be defined only by lower fat, because recipes vary and some contain substantial cream. Its texture, serving temperature, and relatively low overrun are often more useful clues than one fixed ingredient percentage.