Gelato

Gelato is 30% denser than standard ice cream due to a lower overrun of just 20-30%, delivering a richer, silkier mouthfeel. This daily ritual in Italian summers boasts a fat content of 4-8%, half the average of American ice cream, yet it retains 50% more flavor intensity. Outperforms the typical frozen dessert with a churning speed of 80-100 RPM, keeping air incorporation minimal. It is 20% colder than the runner-up in texture preference at 14°F serving temperature.