Gelato or ice cream?
Both. Gelato is Italian ice cream. It has more milk and less cream than American ice cream, so it carries less fat. It's churned slower, so less air gets in and it eats denser. And it's served warmer, so the flavor reaches you before the cold does.
Ours is made with local organic dairy, in small batches, and kept in covered pozzetti at about 10°F. The sorbettos skip the dairy entirely and lean on fruit, chocolate, or flowers.