Gelato at Home

Gelato is not ice cream in Italian - and once you know the six things that make it different, your machine can finally make the real thing.

Most home ice cream makers come with a booklet of American custard recipes: heavy on cream, heavy on egg, served so cold the flavor barely registers. Italian gelato works the other way. Less fat. Less whipped-in air. More milk than cream. A slower churn and a warmer scoop. The result is denser, silkier, cleaner on the finish - and it is entirely a…