Getlato is Italy's version of ice cream. There are 3 major differences.
First, Gelato has significantly less butterfat than ice cream's typical 18 and 26 percent. For vanilla and chocolate gelato both have less than 10 percent butterfat.
With low butterfat content, Gelto is less solidly frozen than ice cream and melts in the mouth faster, Therefore, will taste Gelato's full flavor immediately.
Second, Gelato has a much higher density than ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. Manufacturers add air to ice cream because it nearly doubles the quantity of their product. But, it cuts their quality in half. No air is added to Gelato. The result is higher quality dessert with a richer taste.
Third, gelato is served slightly warmer than ice cream. While both gelato and ice cream are served well below the freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelator's taste is more enhanced as it melts in the mouth.