Gelato is simply an Italian ice cream that has more intense flavor than its American counterpart. Gelato contains less butterfat than ice cream, as it is made with more milk and less cream. (Fat coats the tongue, dulling taste.) Flavors are added in jolt-like amounts and tend to be more unusual—liqueurs, for example, are often used, or hazelnut, which is combined with chocolate to make gianduja, the signature gelato. Gelato is also often served warmer than our ice cream, as cold also dulls flavor, and is therefore softer and slicker than an American scoop.