That’s because gelato is made with more milk than cream, compared to regular ice cream, and has about half the butterfat content. Gelato is also churned slower and warmer, Murphy explains, and incorporates less air, helping to keep it dense, fluid and creamy.
The daughter of dairy farmers from the Netherlands, Murphy’s heart was for dairy, but she didn’t want to be the farmer. She dreamt of a value-added agriculture enterprise.