The Science of Italian Gelato

Gelato contains only 20 to 35 percent air inside.

Artisanal gelato is a specific Italian style of ice cream.

Italian artisanal gelato holds just 6 to 9 percent butterfat.

More flavoring gives artisanal gelato an intense creamy taste.

Cosimo Ruggeri created early gelato at Catherine de Medici's court.

Francesco Procopio sold gelato directly to the Parisian public in 1686.

Louis XIV granted Procopio a royal license for his frozen desserts.

Bruto Carpigiani built the first automated gelato machine in 1945.

Carpigiani is a big manufacturer of gelato machinery.

Commercial gelato starts with custard heated to 85 degrees Celsius.

Sugar binds water to create smaller crystals and smooth texture.

Fior di latte is a plain base gelato with no eggs.

Seven artisans built a giant gelato cone weighing 70 kilograms.