People confuse gelato and ice cream when in fact they have a different process...

https://www.thepioneerwoman.com/food-cooking/a36165600/gelato-vs-ice-cream/

When I went to school in Rome I never had gelato before (1983) and fell in love with it (chocolate hazelnut...yum!). I was even happier to learn it has fewer calories than ice cream does.

Other one that amazed me was chocolate orange made by Bravo Fono. Intense stuff. I visited them when they were in the Stanford Mall, but they moved and I moved. Probably still in San Francisco.

Closest was chocolate orange by Three Twins, which went out of business during covid.

Things change.

and while it does tend to be a bit grainy without the constant mixing and slow freezing real ice cream gets, apparently it is acceptable.

Dairy is not my friend, so I'll have to take their word for it.

Not in your average kitchen.

I think the freezing process needs to be slowed, not sped up. Liquid nitrogen would result in huge crystals.

I don’t recall more than a lab coat, safety glasses and sturdy gloves.

But it was a long time ago. Guy knew his business.

I’m pretty much hooked on them and have to watch it as I could eat more than one! Yummy. I don’t know how they’re made but as long as they keep ‘em stocked, I’m happy 😃

Love almost anything chocolate. Currently pretty mad for Trader Joe's coffee blast. It's extra flavorful for non specialty ice cream. Or is that burst?

Those $60-$90 ice cream makers are real cheap at the thrift stores. So are the kids-off electric jar openers. Mister muscle here has narrow wrists and not taking any risks. Macho be damned.

But I cook for one, so I rarely make anything that I can buy. Homemade sizes are even larger than store bought sizes and stuff spoils ( unless it's ice cream, of course)