To explain what gelato is, let’s start with some of the most well-known definitions:
“A sweet food, essentially made from milk, eggs, fruit, chocolate, or other ingredients, frozen until it reaches a thick, smooth consistency, free of ice crystals.”
(Italian Language Dictionary, Giacomo Devoto and Gian Carlo Oli)
“A food preparation made from a mix of simple and semi-processed raw materials (sugars, milk, cream, eggs, fruit, flavoring pastes) that, through freezing and simultaneous churning, thickens and gains a certain texture and smoothness.”
(Dictionary of Science and Technology of Artisanal Gelato, Luca Caviezel)
The word gelato hasn't always existed — it was only introduced in the 19th century as an adjective describing sorbetto (sorbet).
In gelato, three physical states are present:
Solid: ice crystals, solidified fat, other insoluble substances
Gaseous: incorporated air
Liquid: unfrozen water, mineral salts, proteins...
When we talk about artisanal gelato, the following elements must be taken into consideration:
The ingredients
Taste/flavor
Appearance/creaminess
Quality
Hygiene
Texture
Structure
Organoleptic properties
Nutritional values