Glossary · Ice cream & treats
Gelato
Definition
Gelato is Italian-style ice cream, usually made with more milk than cream and churned with less air, so it tastes dense and intense.
Gelato is the Italian word for ice cream, and in Britain it usually means the Italian style: a mix with more milk and less cream than many British ice creams, churned slowly so less air is beaten in. The result is denser, and it is served slightly warmer than hard ice cream so the flavour comes through.
Italian families played a big part in British ice cream history, running cafés and selling from carts long before motor vans, which is one reason the word feels familiar here. For event planning, gelato is a scooped product rather than soft serve. Our Scoop Ice Creams give guests a scooped option alongside soft serve, and we can talk you through which suits your event best.
Related terms
- ScoopA scoop is a rounded portion of hard ice cream, and also the spring-loaded tool used to serve it. Scooped ice cream is kept colder than soft serve.
- OverrunOverrun is the extra volume ice cream gains from air whipped in during freezing. Higher overrun means lighter ice cream; lower overrun means denser.
- ButterfatButterfat is the natural fat in milk and cream. In ice cream it carries flavour and gives a rich, smooth texture. More fat usually means richer.
- SorbetSorbet is a frozen dessert made from fruit juice or purée, sugar and water. It is traditionally made without milk or cream, but recipes vary.
- The full glossary54 terms, from soft serve to street trading licences.
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