(Taken from Wikipedia) Gelato differs from ice cream in that it has a lower butterfat content, typically gelato contains 4-8% versus 14% for ice cream. Gelato generally has slightly lower sugar content, averaging between 16-22% versus approximately 21% for ice cream. Non-fat milk is added as a solid. The sugar content in gelato is precisely balanced with the water content to act as an anti-freeze, that is, to prevent the gelato from freezing solid.
Unlike commercial ice cream in the United States which is frozen with a continuous assembly line freezer, gelato is frozen very quickly in individual small batches in a batch freezer. The batch freezer incorporates air or overage into the mix as it freezes. Unlike American-style ice cream which can have an overage of up to 50%, gelato generally has between 20% and 35% overage. This results in a denser product with more intense flavor than U.S. style ice cream. U.S. style ice cream, with a higher fat content, can be stored in a freezer for months. High-quality artisan gelato holds its peak flavor and texture (from delicate ice crystals) for only several days, even when it is stored carefully at the proper temperature. This is why gelaterias typically make their own gelato on the premises or nearby.
Ms. G and I went to Little Man Ice Cream in Denver last week. I got Honey Gelato and she got cherry chocolate and watermelon. They give ridiculously huge portions! But very yummy, even though it was cold and rainy.
We also stopped in at this adorable little Plus Size Boutique called Buxom where we both found the PERFECT SHORTS! I still havent gotten a good picture of them, but they are by Boom Boom. I got denim and black in a size 14 (which I think is as low as they go, maybe 12), and I love them! They are also having a clothing swap/sell in July that I will be attending!