<!-- Accessibility Content for screen readers(ie JAWS) and OLD(ie lynx) browsers --> <h1>What is Gelato?</h1> <h2>How to make gelato and what makes gelato different than American ice cream.</h2> <p><strong>Gelato</strong> simply means <strong>frozen</strong> in Italian. The art of making the <strong><em>Italian ice cream</em></strong>, however, extends far beyond the literal meaning of the word.</p> <p><em>Gelato is a creamy low-fat ice cream style product</em>. The United States Department of Agriculture requires frozen confections labeled <em>"ice cream"</em> to contain a minimum of 10 percent butterfat. <em>Fat is what gives typical American ice cream its smooth texture</em>. It also gives cardiologists material for sermons on the leading causes of heart disease. Since true <em>gelato is under 8 percent fat</em> (ours is 7 percent) we call it <em>"frozen dessert"e;</em> to make the USDA happy. When you don't have fat masking the overall flavor, the truly intense flavor of the Italian gelato comes screaming through with every lick.</p> <p>So how does Italian gelato have such a silky texture without all of the butterfat? It's the way it's frozen. <em>American <strong>ice cream</strong> typically has 50 to 100 percent air</em> pumped into the liquid as it's being frozen, but our <strong>gelato</strong> overrun is 20 percent. This produces a unique smoothness and a truly creamy product.</p> <p>The combination of intense flavor with density of product offers the most balanced, fresh, natural flavor that will definitely impress the human palate and its senses. One try and you'll be hooked for life.</p> <h2><center>What is Gelato?</center></h2> back to <a href="http://www.mulberrystreetcreamery.com">gelato</a> home page. <h4><center>Mulberry Street Creamery<br> 103 Mulberry Street<br> Kittanning, Pensylvania 16201</center></h4>