0_Wizard
I really love ice cream, but we also have a frozen custard place here that is excellent. Not as crazy about gelato though. 
Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles.
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Ice cream
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Frozen custard
Frozen custard is a cold dessert similar to ice cream, but made with eggs in addition to cream and sugar. It is usually kept at a warmer temperature compared to ice cream, and typically has a denser consistency. Egg yolks have been integrated into ice creams since at least the 1690s, though there are several notable invention stories that are associated with modern commercializations of this practice. One early commercialization of frozen custard was in Coney Island, New York in 1919, when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer.
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.
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 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.
Gilles Frozen Custard
Gilles Frozen Custard is a brand of frozen custard that originated at the Gilles Frozen Custard Stand, the oldest frozen custard stand in Milwaukee, Wisconsin (and one of the first in the country), dating back to 1938. The company and custard stand (still at its original location) was founded by Paul Gilles. In 1972, after selling limited quantities of the custard at a local supermarket, Paul Gilles sold the rights to manufacture and distribute the custard to an outside company. Thus, Gilles Frozen Custard can be found pre-packaged in supermarkets throughout the Midwest; however, because of the differences in the manufacturing process, the frozen custard sold in stores deviates from Gilles's original recipe, which is still used at the custard stand.
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.