Less fat, less air, more flavour
Gelato differs from ordinary ice cream above all in the way it is made: it is churned more slowly, with less fat and less air worked in. As a result, the flavour sits denser, the texture is creamier, and the cold feels more authentic.
It is said to have been invented by Bernardo Buontalenti, a Florentine festival architect of the 16th century, who served frozen sweetness of milk, honey and egg yolk for a Medici wedding. Italy has honoured Buontalenti ever since as the great-grandfather of all gelati.