Gelato and ice cream are made from the same basic things: milk, cream, sugar and a flavour. The differences are in the amounts and in how they are churned and served.
- Less air: gelato is churned slowly, so less air is beaten in. A scoop is denser and heavier than the same scoop of ice cream.
- Less fat: gelato usually uses more milk and less cream, so the flavour comes through more clearly.
- Served warmer: gelato is kept a few degrees warmer than ice cream, which makes it soft and silky, and means it melts sooner.
- Made in small batches: many gelaterie make their flavours every day and sell them the same day or the next.
And sorbetto?
Sorbetto is made from fruit, sugar and water, without milk or cream. Many sorbetti are also free of eggs, but always ask about allergens: they are often made and served next to milk and nut flavours.