GELATI is the pl. of GELATO in Italian and both denominations are used for the precursor of ice cream. Italian recipe containing between 3, 25 and 10% milk fat and 25 to 45% air (while industrial ice cream ranges from 100 to 120%). To this is added milk, cream and fruit purees, nuts, coffee, chocolate and other flavorings according to the taste you want to give them.
