Gelato is the Italian word for ice cream. What differentiates gelato and north American ice cream? In the States, in order to call a frozen dessert "Ice Cream", the USDA's guidelines indicate that it must contain a minimum of 10 percent butter fat. Most premium brand ice cream contain anywhere from 16 to 18 percent and super premium ice cream can have up to 24 percent butter fat.  This gives great mouth feel, but all the fat will coat the tongue and the flavor of the ice cream will be lost.  However, our gelato contain only 7 percent butter fat and our water-based sorbetto contain 0 percent  fat.  In addition, "Ice Cream" contain 50-100 percent overrun.  This is the amount of air incorporated into the ice cream mixture during processing.  Without air, the ice cream would be hard as a rock and impossible to scoop.  Too much air, however, makes the product fluffy, bland tasting, and warm in your mouth.  Thus, it is the amount of overrun that determines its quality.  Bulk ice cream sold by the scoop, usually has 90 to 100 percent overrun.  Premium ice cream has 60 to 85 percent, and super premium has 20 to 40, however, Gelato has only 10 percent overrun.

What does all this mean? It simply means that Gelato is healthier and more flavorful than ice cream.