They look similar and they sit in the same part of the freezer aisle in your head, but gelato and ice cream are made differently, and you can taste it.
Less fat
Ice cream leans on cream and egg yolks, so it usually carries a lot more butterfat. Gelato uses more milk and less cream, which means the flavour is not coated by fat. Pistachio tastes more like pistachio.
Less air
Ice cream is churned fast and takes in a lot of air, which makes it light and fluffy. Gelato is churned slowly. It contains much less air, so it is denser, silkier and more intense. That is why a small scoop of gelato feels like enough.
Served a little warmer
Gelato is kept and served at a slightly higher temperature than ice cream. Colder food numbs your taste buds, so a warmer scoop gives you more flavour and a softer texture that is ready to eat straight away.
So which is better?
Neither, honestly. But if you want to taste what the ingredients actually are, gelato makes the case very well.
