0_Wizard
Do you like to eat the sweet, frozen dessert called ice cream?
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert.
chosen_Ice_cream_0
Ice cream
chosen_topic_0_Ice_cream
Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< ).
List of ice cream varieties by country
This article is about the ice cream varieties around the world. While industrial ice cream exists in Argentina and can be found in supermarkets, restaurants or kiosks, and ice cream pops are sold on some streets and at the beaches, the most traditional Argentine "helado" (ice cream) is very similar to Italian gelato, rather than US-style ice cream, and it has become one of the most popular desserts in the country. Among the most famous manufacturers are "Freddo," "Persicco," "Chungo", "Cremolatti" and "Munchi's," all of them located in Buenos Aires. Each city has its own "heladerías" (ice cream parlours) which offer different varieties of creamy and water-based ice creams, including both standard and regional flavours.
Frozen yogurt
Frozen yogurt (also spelled frozen yoghurt; also known as frogurt or by the tradename Froyo ) is a frozen dessert made with yogurt and sometimes other dairy products. It is usually more tart than ice cream, as well as lower in fat (due to the use of milk instead of cream). It is different from ice milk (more recently termed low-fat or light ice cream) and conventional soft serve. Unlike yogurt, frozen yogurt is not regulated by the U.S. Food and Drug Administration (FDA) but is regulated by some U.S. states. Frozen yogurt may or may not contain live and active bacteria cultures. People have been eating plain yogurt for over four millennia, particularly in the Middle East and India.
Ice cream parlor
Ice cream parlors (or parlours) are restaurants that sell ice cream, gelato, sorbet, and frozen yogurt to consumers. Ice cream is typically sold as regular ice cream (also called hard-packed ice cream), gelato, and soft serve, which is usually dispensed by a machine with a limited number of flavors (e.g., chocolate, vanilla, and "twist", a mix of the two). It is customary for ice cream parlors to offer a number of flavors and items. Parlors often serve ice cream and other frozen desserts in cones or in dishes, to be eaten with a spoon. Some ice cream parlours prepare ice cream desserts such as sundaes (ice cream topped with syrup, whipped cream and other toppings) or milkshakes.
Carvel (restaurant)
Carvel is an ice cream franchise owned by Focus Brands. Carvel is best known for their soft serve ice cream and ice cream cakes, which feature a layer of distinctive 'crunchies'. It also sells a variety of novelty ice cream bars and ice cream sandwiches. Carvel was founded and operated by Tom Carvel for its first 60 years. In 1929, Carvel borrowed $15 ($ today) from his future wife Agnes and used it to buy and operate an ice cream truck. Over Memorial Day weekend of 1934, Carvel's truck had a flat tire in Hartsdale, New York. Carvel sold his custard at the site of the breakdown. Within two days Carvel had sold his entire stock, much of it partly melted.
Ice cream sandwich
An ice cream sandwich is a frozen dessert consisting of ice cream between two wafers, cookies, or other similar biscuit. Within Australia, ice cream sandwiches are given the commercial name of "Giant Sandwich" (recognizable by its distinct blue and pink wrapper), and "Monaco Bar" (recognizable by its gold and black metallic wrapper) in the Eastern states. Other varieties include Streets "Cookie", "Maxibon" (with one-half ice cream sandwich) and "Maxibon Cookie", and "Pat and Stick's Homemade range" (recognizable by its circular shape). The original ice cream sandwich was commonly known as a "cream between".
Bacon ice cream
Bacon ice cream (or bacon-and-egg ice cream) is an ice cream generally created by adding bacon to egg custard and freezing the mixture. The concept of bacon ice cream originated in a 1973 sketch on the British comedy series "The Two Ronnies" as a joke; however, it was eventually created for April Fools' Day. Heston Blumenthal experimented with the creation of ice cream, making a custard similar to scrambled eggs then adding bacon to create one of his signature dishes. It now appears on dessert menus in other restaurants. Ice cream is generally expected to be a sweet food, eaten as a dessert, even though there is evidence of savoury ice creams eaten in Victorian times.
1_Apprentice
I do. What is your favorite thing about it?
0_Wizard
I like how versatile it is so there is something for everyone. It can be yogurt, sorbet, gelato or custard. I like fruit flavored ice cream the most. 
Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles.
chosen_Ice_cream_0
Ice cream
chosen_topic_0_Ice_cream
Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< ).
List of ice cream varieties by country
This article is about the ice cream varieties around the world. While industrial ice cream exists in Argentina and can be found in supermarkets, restaurants or kiosks, and ice cream pops are sold on some streets and at the beaches, the most traditional Argentine "helado" (ice cream) is very similar to Italian gelato, rather than US-style ice cream, and it has become one of the most popular desserts in the country. Among the most famous manufacturers are "Freddo," "Persicco," "Chungo", "Cremolatti" and "Munchi's," all of them located in Buenos Aires. Each city has its own "heladerías" (ice cream parlours) which offer different varieties of creamy and water-based ice creams, including both standard and regional flavours.
Ice cream parlor
Ice cream parlors (or parlours) are restaurants that sell ice cream, gelato, sorbet, and frozen yogurt to consumers. Ice cream is typically sold as regular ice cream (also called hard-packed ice cream), gelato, and soft serve, which is usually dispensed by a machine with a limited number of flavors (e.g., chocolate, vanilla, and "twist", a mix of the two). It is customary for ice cream parlors to offer a number of flavors and items. Parlors often serve ice cream and other frozen desserts in cones or in dishes, to be eaten with a spoon. Some ice cream parlours prepare ice cream desserts such as sundaes (ice cream topped with syrup, whipped cream and other toppings) or milkshakes.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Milkshake
A milkshake is a sweet, cold beverage which is usually made from milk, ice cream, or iced milk, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup. Outside the United States, milkshakes using ice cream or iced milk are sometimes called a thick milkshake or thick shake; in New England, the term frappe may be used to differentiate it from thinner forms of flavored milk. Full-service restaurants, soda fountains, and diners usually prepare and mix the shake "by hand" from scoops of ice cream and milk in a blender or drink mixer using a stainless steel cup.
Dessert
Dessert () is a confectionery course that concludes a main meal. The course usually consists of sweet foods, and possibly a beverage such as dessert wine or liqueur, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term "dessert" can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
1_Apprentice
I adore gelato, it has an interesting culinary history along with being delicious.
0_Wizard
I do too! It's so dense because it has a lot less air than other types of ice cream, and it comes in so many interesting flavors. 
Gelato typically contains less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.
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Gelato
partner_4_Gelato
Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< ).
List of ice cream varieties by country
This article is about the ice cream varieties around the world. While industrial ice cream exists in Argentina and can be found in supermarkets, restaurants or kiosks, and ice cream pops are sold on some streets and at the beaches, the most traditional Argentine "helado" (ice cream) is very similar to Italian gelato, rather than US-style ice cream, and it has become one of the most popular desserts in the country. Among the most famous manufacturers are "Freddo," "Persicco," "Chungo", "Cremolatti" and "Munchi's," all of them located in Buenos Aires. Each city has its own "heladerías" (ice cream parlours) which offer different varieties of creamy and water-based ice creams, including both standard and regional flavours.
Kline's Dairy Bar
Kline's Dairy Bar is a small ice cream shop with four locations in Virginia, United States. It was established in 1943 in downtown Harrisonburg in the Klines' family home. After the death of owner John Kline, it was bought out and expanded to three other locations. It uses an old fashioned way of production called continuous freeze instead of the newer and more popular soft serve method. This means that there is less air added into the ice cream as it freezes, making for a denser product more like old-fashioned frozen custard. Since this means of production takes more time, the shops only make three flavors a week.
Hershey Creamery Company
Hershey Creamery Company, also known as Hershey's Ice Cream, is a creamery that produces Hershey's brand ice cream, sorbet, sherbet, and frozen yogurt, and other frozen treats such as smoothies and frozen slab style ice cream mixers. Founded by Jacob Hershey and four of his brothers in 1894 (all of whom have no relation to Milton S. Hershey and the chocolate company that he founded, also in 1894), it was taken over by the Holder family in the 1920s. The company was one of the first to offer consumers pre-packaged ice cream pints. In 1998, it modernized its operations to increase efficiency and reduce overhead.
Ice cream float
An ice cream float or soda (United States, United Kingdom, Canada, South Africa and East Asia), coke float (United Kingdom), root beer float (United States, Canada) or spider (Australia and New Zealand), is a chilled beverage that consists of ice cream in either a soft drink or in a mixture of flavored syrup and carbonated water. The ice cream float was invented by Robert McCay Green in Philadelphia, PA, in 1874 during the Franklin Institute's semicentennial celebration. The traditional story is that, on a particularly hot day, Mr. Green ran out of cold ice for the flavored drinks he was selling and used vanilla ice cream from a neighboring vendor, thus inventing a new drink.
Green tea ice cream
There is a clear indication that Mount Fuji-shaped green tea ice cream was an item on the menu at the royal dinner party during the Meiji period (1868–1912). The true origin of green tea ice cream, however, is unknown. Although green tea itself seems to have existed as local handmade ice cream at some districts in Japan, none of the Japanese flavored ice creams were really merchandised until the 1990s because the major Japanese ice cream manufacturers were producing vanilla, strawberry and chocolate as their primary flavors. However, green tea shaved ice has been well known and popular in Japan long before green tea ice cream.
Thai cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish".
1_Apprentice
That's so true, I have even had corn gelato before in Peurto Rico. 
0_Wizard
That's so unique. Gelato can vary from place to place, but in Italy, they've introduced laws to regulate how it can be made. 
In Italy, by law, gelato must have at least 3.5% butterfat.
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Gelato
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Ray Gelato
Ray Keith Irwin (born 25 October 1961), and known professionally as Ray Gelato, is a British jazz, swing and jump blues saxophonist, singer and bandleader. He is known as one of the major forces in the revival of swing music. Gelato has performed in a private capacity for Richard Branson, Paul McCartney and the Queen amongst others. AllMusic noted that "Gelato has been hugely successful, finding a niche and retaining his dominance in it through hard work, good musicianship and a flair for showmanship". Jools Holland meanwhile opined that "He plays what he means, and means what he plays". Gelato was born in London, England, the son of an American soldier who was stationed in the UK.
Frost Gelato
Frost Gelato is an international chain of gelato specialty shops founded in Tucson, Arizona, United States in 2005. Frost Gelato has received multiple awards for their gelato including being Tucson Lifestyle's Best of City for ten years in a row as well as being on Yahoo Food's 18 Best Ice Cream Shops in America. Frost Gelato serves over 75 gelato and sorbet flavors all created fresh in store daily. The company also imports all of their ingredients, with the exception of milk and sugar, as well as their machinery from Italy. The concept of Frost Gelato came when founders Jeff Kaiserman and Stephen Ochoa were in Rome on a hot summer day and all they could find was hot bottled water, upon searching for something cold they came across a Gelateria where they tasted the ice cream and were told that it was gelato.
Gelato University
Gelato University is a school in Anzola dell'Emilia, near Bologna, Italy. It was set up by ice cream machine maker Carpigiani in 2003, with the aim of teaching students from around the world how to make gelato ice-cream. The Carpigiani Gelato University attracts thousands of people from diverse countries interested in perfecting their gelato making skills or to learn the basics of gelato every year. Their popularity has grown tremendously since the initial start to approximately 12,000 students. The University is concentrated on delivering "the art and science of gelato production, the comprehensive training of gelato entrepreneurs, and the promotion of Italian gelato as a natural and flavorful food suitable for all cultures".
Gelato
Gelato (; plural: gelati , from the Italian word "gelato" meaning "frozen") is Italian ice cream. Gelato is made with a base of milk, cream, and sugar, and flavored with fruit and nut purees and other flavourings. It is generally lower in fat than other styles of ice cream. Gelato typically contains less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams. In Italy, by law, gelato must have at least 3.5% butterfat. In the United States, there is no legal standard of definition for gelato as there is for ice cream, which must contain at least 10% butterfat.
Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< ).
Gelati Cecchi
Gelati Cecchi is an Italian gelato company founded in 1936 by Gabriello Cecchi in Turin. Today the company is led by grandson Stefano Cecchi. In 1936, Gabriello Cecchi moved to Turin. He was originally from Ponte Buggianese, in Tuscany, but he hailed from France, where he learned the art of making gelato from Italian immigrants. Assisted by his wife and his brother, Tancredi, he opened an gelato parlour in Corso Palestro with a seating capacity of 200 and a workshop attached. The business grew quickly, thanks also to his famous crema gialla custard flavour, considered the best in Turin at the time.
Gelato Federation
The Gelato Federation (usually just Gelato) was a "global technical community dedicated to advancing Linux on the Intel Itanium platform through collaboration, education, and leadership." Formed in 2001, membership included more than seventy academic and research organizations around the world, including several that operated Itanium-based supercomputers on the Top500 list. The organization was active in projects to enhance the Linux kernel for Itanium and GCC for Itanium. The organization took its name from the Italian dessert gelato, paying homage to this by naming sub-projects Gelato Vanilla and Gelato Coconut for varieties of the dessert.
1_Apprentice
That is not surprising since it is so well known there.
0_Wizard
Yep, there is even a Gelato University in Bologna dedicated to teaching students to make the perfect gelato. 
Gelato University is a school in Anzola dell'Emilia, near Bologna, Italy.
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Gelato University
self_2_Gelato_University
Gelato University
Gelato University is a school in Anzola dell'Emilia, near Bologna, Italy. It was set up by ice cream machine maker Carpigiani in 2003, with the aim of teaching students from around the world how to make gelato ice-cream. The Carpigiani Gelato University attracts thousands of people from diverse countries interested in perfecting their gelato making skills or to learn the basics of gelato every year. Their popularity has grown tremendously since the initial start to approximately 12,000 students. The University is concentrated on delivering "the art and science of gelato production, the comprehensive training of gelato entrepreneurs, and the promotion of Italian gelato as a natural and flavorful food suitable for all cultures".
Ray Gelato
Ray Keith Irwin (born 25 October 1961), and known professionally as Ray Gelato, is a British jazz, swing and jump blues saxophonist, singer and bandleader. He is known as one of the major forces in the revival of swing music. Gelato has performed in a private capacity for Richard Branson, Paul McCartney and the Queen amongst others. AllMusic noted that "Gelato has been hugely successful, finding a niche and retaining his dominance in it through hard work, good musicianship and a flair for showmanship". Jools Holland meanwhile opined that "He plays what he means, and means what he plays". Gelato was born in London, England, the son of an American soldier who was stationed in the UK.
Frost Gelato
Frost Gelato is an international chain of gelato specialty shops founded in Tucson, Arizona, United States in 2005. Frost Gelato has received multiple awards for their gelato including being Tucson Lifestyle's Best of City for ten years in a row as well as being on Yahoo Food's 18 Best Ice Cream Shops in America. Frost Gelato serves over 75 gelato and sorbet flavors all created fresh in store daily. The company also imports all of their ingredients, with the exception of milk and sugar, as well as their machinery from Italy. The concept of Frost Gelato came when founders Jeff Kaiserman and Stephen Ochoa were in Rome on a hot summer day and all they could find was hot bottled water, upon searching for something cold they came across a Gelateria where they tasted the ice cream and were told that it was gelato.
Gelato
Gelato (; plural: gelati , from the Italian word "gelato" meaning "frozen") is Italian ice cream. Gelato is made with a base of milk, cream, and sugar, and flavored with fruit and nut purees and other flavourings. It is generally lower in fat than other styles of ice cream. Gelato typically contains less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams. In Italy, by law, gelato must have at least 3.5% butterfat. In the United States, there is no legal standard of definition for gelato as there is for ice cream, which must contain at least 10% butterfat.
Gelato Federation
The Gelato Federation (usually just Gelato) was a "global technical community dedicated to advancing Linux on the Intel Itanium platform through collaboration, education, and leadership." Formed in 2001, membership included more than seventy academic and research organizations around the world, including several that operated Itanium-based supercomputers on the Top500 list. The organization was active in projects to enhance the Linux kernel for Itanium and GCC for Itanium. The organization took its name from the Italian dessert gelato, paying homage to this by naming sub-projects Gelato Vanilla and Gelato Coconut for varieties of the dessert.
Gelati Cecchi
Gelati Cecchi is an Italian gelato company founded in 1936 by Gabriello Cecchi in Turin. Today the company is led by grandson Stefano Cecchi. In 1936, Gabriello Cecchi moved to Turin. He was originally from Ponte Buggianese, in Tuscany, but he hailed from France, where he learned the art of making gelato from Italian immigrants. Assisted by his wife and his brother, Tancredi, he opened an gelato parlour in Corso Palestro with a seating capacity of 200 and a workshop attached. The business grew quickly, thanks also to his famous crema gialla custard flavour, considered the best in Turin at the time.
Gelato (software)
Gelato (from Italian language: "Frozen", or "Icecream") is a hardware-accelerated, offline renderer created by graphics card manufacturer Nvidia. It was originally intended for use with its Quadro FX GPU, although a Quadro class GPU is no longer a requirement, as it now also supports GeForce cards. Designed to produce film-quality images, Gelato uses a shading language very similar to RenderMan's. Gelato was first released in April 2004. NVIDIA stated in May 2008 that it will no longer be developing or supporting the Gelato software products  With the release of Gelato 2.0, and in a push to popularize GPU accelerated rendering (as opposed to the traditional CPU rendering), Nvidia released a free version of Gelato for PCs.
1_Apprentice
They really are ahead in the culinary world and have been in so many ways for a very long time!