Gelato is the Italian word for ice cream. It starts out with a similar custard base as ice cream but has a higher proportion of milk and a lower proportion of cream and no eggs at all. It is churned at much slower rate, incorporating less air and leaving the gelato denser than ice cream.

Gelato is served at a slightly warmer temperature than ice cream, so its texture stays silkier and softer.

There are 18 flavors will satisfy everyone.