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

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

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

toggle caption Giuseppe Cacace/AFP/Getty Images

Italian University Spreads The 'Gelato Gospel'

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