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Gelato is the Italian version of ice cream and it differs from American ice cream in a few basic ways: its denseness, its sugar content, and its temperature. First, and primarily, gelato is much denser than American ice cream. It's denser for two reasons: One, it contains significantly less butterfat than ordinary ice cream.
Ice cream, though, is heavier on the cream and typically uses egg yolks to pack the mixture together. Gelato, on the other hand, has more milk than cream. And authentic gelato rarely uses egg yolks, says Morano. Usually, if they're in there, it's just for a bit of flavor. With more cream comes more butterfat. The Food and Drug Administration defines ice cream as containing no less than 10 percent fat â though Morano says most ice cream tend to be 14 to 25 percent fat. Italian gelato, though, only has about 4 to 9 percent fat.