Gelato is the Italian word for ice cream. It starts out with a similar base as ice cream, but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is mixed at a slower rate, therefore less air. This leaves the gelato denser compared to traditional ice cream. Gelato is served at a slightly warmer temperature than ice cream, this leads to its texture stays silkier and softer. This allows the Gelato main flavour ingredient to really shine through. Check out our Gelato Fusion scoops and shakes here.