They are, in fact, quite different, Morgan Morano assures me. She’s the author of the new book The Art of Making Gelato, and was classically trained in Italy.
The first thing you’ll notice, she says, is that gelato is a lot creamier. It’s smoother and silkier than its American counterpart. It’s also denser, yet it has that elasticity and fluidity that you can’t get with ice cream.
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