Gelato is the Italian word for ice cream. It is denser than American ice cream since it is made with less air and includes less butterfat. While both ice creams are produced in a batch freezer, gelato is spun at a much lower speed, therefore there is not a lot of added air whipped in. Gelato weighs twice as much as most ice creams, yet generally contains half the butterfat of traditional American ice cream. This gelato is produced by Pete Palazzolo of Stefani Gelato, in Michigan, and all flavors are 100% natural.