It all comes down to three factors: fat, air, and serving temperature.
After"what's your favorite ice cream?", the question I get asked the most as an ice cream maker is"what makes gelato different from ice cream?" How does gelato get that soft, elastic texture and slow-to-melt milkiness compared to ice cream's richer, creamier body?. The more complicated answer? Things aren't always clear cut: this is food, not phylogeny, so individual recipes can blur the lines between the two. But there are some basic differences to keep in mind.
American-style ice creams are churned fast and hard to whip in plenty of air , which is aided by the high proportion of cream in the base. The most high-end ice creams have an overrun of 25% or so, which means they've increased in volume by 25%; cheaper commercial versions can run from 50% to over 90%, which gives them a light, thin, fast-melting texture that isn't very flavorful ., which introduces less air into the base—think whipping cream by hand instead of with a stand mixer.
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