The word gelato, meaning "ice cream" in Italian, originally comes from the Latin word for frozen. But the temperature at which it is served is one of the least interesting things about this complex, centuries-old treat.

Gelato has ⅔ less butterfat than ice cream, yet boasts a denser thickness due to the fact that it is slow-churned rather than whipped. As a result, the creamy treat cascades into waves, mountains, and intoxicating ripples behind the glass display cases at the gelato shop. Indeed, gelato's long and (literally) colorful history is characterized by a dedication to craftsmanship.