Итальян тәтті мұзы (Italiyan тәтті mұzy)

Italian ice cream

Gelato (; ) is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American style ice cream) and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

In Italian, gelato means simply 'frozen' and is the generic word for any kind or style of ice cream. In English, however, the term has come to be used to refer to a specific style of ice cream derived from the Italian artisanal tradition.

The process consists of heating the ingredients to 85 °C (185 °F) for pasteurization. Then, it is lowered to 5 °C (41 °F) and mixed to the desired texture. The cold process mixes the ingredients and is batched in the freezer. In the "sprint" process, milk or water is added to a package of ingredients which is then mixed and batched. As with other ice creams, the sugar in gelato prevents it from freezing solid by binding to the water and interfering with the normal formation of ice crystals. This creates smaller ice crystals and results in the smooth texture of gelato. Commercial gelati are often sweetened with inverted sugar, sucrose, dextrose, or xylitol, and may include a stabilizer such as guar gum.

The original fior di latte ('milk flower') is a plain, base ice cream with no flavor and no eggs added. [[Stracciatella (ice cream) is fior di latte gelato with chocolate chunks. Traditional flavors of gelato include crema ('custard'), vanilla, chocolate, hazelnut, almond, and pistachio. Modern flavors include a variety of fruit flavors and also new, unexpected flavors like extra virgin olive oil or basil.