For starters, 'gelato' is not just the Italian word for 'ice cream', whatever your phrase book would have you believe. To create the authentic Italian gelato, artisans use much less fat in the mixture compared to ice cream, and churn it at a slower speed so that less air gets mixed in.

This contributes to a denser texture and more intense flavours than fluffy, whipped ice cream. Gelato is also served at a slightly higher temperature than ice cream, allowing the flavours to shine through. However, Italy doesn't regulate how terms like 'gelato' and 'artisanal' are used, so it can be tough for the uninitiated tourist to distinguish between the truly good stuff and the cheap imitations.