Italian gelato has a higher amount of milk and a lower amount of cream and eggs (or no eggs at all) than ice cream (French-style and American-style). It is beaten at a much slower rate, incorporating less air so that the gelato is denser than ice cream. There are many gelato flavours and it is nice to enrich them sometimes.
Try pairing some Italian style gelato with my Millefoglie d’Italia puff pastry, Classiche and Glassate.
I am sure you will like this combining idea