Gelato is the Italian word for ice cream. It starts out with a similar custard base as ice cream but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream. To me, it does come out a bit smoother and less dense than out normal Strawberry Milkshake. For people who are looking to lighten their strawberry blends, use this!
Suggested Percentage: 1-2.5%
Acetyl Propionyl: <10%