In gelato making, milk and cream are not just liquid ingredients; they form the essential skeleton of your recipe. To achieve excellence in gelato, it is crucial to understand how these dairy products interact to create the perfect structure. The Three Pillars of Dairy Products: Creaminess through Fat: Milk fat is the secret to a smooth, melt-in-the-mouth sensation. It plays a major role in limiting the size of ice crystals during freezing, ensuring a fine and silky texture.