Higher butterfat content makes ice cream thick and heavy, which is why you can get a nice, round, firm scoop of ice cream, shown at left. Gelato, at right, has less cream, which gives you softer drifts. iStockphoto/The Art of Making Gelato, Race Point Publishing hide caption

itoggle caption iStockphoto/The Art of Making Gelato, Race Point Publishing

Wouldn't this salad make a healthful addition to your pizza for dinner? iStockphoto hide caption

itoggle caption iStockphoto

The cardoon is like "celery on steroids," says McLaglan. Aya Brackett/Ten Speed Press hide caption

itoggle caption Aya Brackett/Ten Speed Press

(From left) Strawberries and cream gelato; peanut butter ice cream sandwich; dirty mint chip. Brian Leatart/Courtesy of Houghton Mifflin Harcourt hide caption

itoggle caption Brian Leatart/Courtesy of Houghton Mifflin Harcourt

Thousands of students from around the world flock to courses near Bologna, in central Italy, at the headquarters of Carpigiani, the leading global manufacturer of gelato-making machines. Giuseppe Cacace/AFP/Getty Images hide caption

itoggle caption Giuseppe Cacace/AFP/Getty Images

The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Alan Greenblatt/NPR hide caption

itoggle caption Alan Greenblatt/NPR

A girl checks out the options at Rocky Point Creamery in Tuscarora, Md., one of seven farms on the state's ice cream trail. Ebony Bailey/NPR hide caption

itoggle caption Ebony Bailey/NPR