I Scream For Gelato

Actually, for nocciola (hazelnut). And sometimes zabaglione (an eggnog/marsala wine flavor) or stracciatella (chocolate chip).

A number of gelaterie have opened in the U.S. in the past few years, so now there's a choice between ice cream or the Italian version. Gelato might be called "Italian ice cream" but there is a difference. The Italian frozen dessert is made from whole milk rather than from heavy creams and butter fat. Gelato is also whipped differently than American ice cream, with less air added to its contents, resutling in a denser consistency with intense flavors. Gelato is kept warmer than typical ice cream, which leaves it softer. For those counting calories, both products are about equal.

And a regular spoon won't do - you'll want to shovel it in with a paletta gelato.