pl. gelati [jeh-LAH-tee] Italian for "ice cream." Gelato doesn't contain as much air as its American counterpart and therefore has a denser texture. An Italian ice cream parlor is called a gelateria. See also ice cream.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Cinnamon Gelato
- Mascarpone Gelato with Balsamic-Macerated Strawberries
- Chunnel Cake Sandwiches with Dulce de Leche Gelato