Italian ice cream
Gelato (Italian: [dʒeˈlaːto] ; lit. ' frozen ' ) is the common word in Italian for all types of ice cream . In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat , which is lower than other styles of frozen dessert.[ 16] [ 17] Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.[ 18] [ 19] [ 20]
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^ Poggioli, Sylvia (17 June 2013). "Italian University Spreads the 'Gelato Gospel' " . NPR . Retrieved 7 July 2016 .
^ Goff, H. Douglas (June 1997). "Colloidal aspects of ice cream—A review" (PDF) . International Dairy Journal . 7 (6–7): 363–373. doi :10.1016/S0958-6946(97)00040-X . Archived from the original (PDF) on 6 July 2022.
^ Goff, H.D.; Caldwell, K.B.; Stanley, D.W.; Maurice, T.J. (May 1993). "The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream" (PDF) . Journal of Dairy Science . 76 (5): 1268–1277. doi :10.3168/jds.S0022-0302(93)77456-1 . Archived from the original (PDF) on 9 August 2017. Retrieved 6 July 2022 .