The question is, what is the difference between ice cream and gelato? And you know, So why do we care? Yeah, exactly, because you're gonna have a fantastic explanation. But to me, the difference between ice cream and gelato is mostly I like chocolate. That's it. That's there is nothing more than that to me. So do you. They're kind of similar. No, they're not. But I can never tell if it's because of the ingredients or because of the structure. For example, near us, there is a place that does Argentinian gelato, and that's what I say. It tastes fantastic. It's just great. I have a couple of favorite places in Rome where I just land and go straight to get on ice cream there like Gelateria del Teatro in the center of Rome. And it's pretty good. And you know, this one is good, too. But then I'll goto Okay, Ice cream place. And he's We had this thing when I was a kid in Italy, which I think it was a thing here, too. The flavor was smart. Uh, yeah, it was just this bright blue thing is like What? Yeah, yeah, you're literally eating blue. Yeah, it is how it's a different. How is it is different mostly for me. It z by the flavor. Okay, Yes. Okay, so I'm prepared on this one s. So I'm gonna just tell you what what I've learned. So the main thing, obviously, is the fact that ice cream, as it says it's made with cream. Instead, gelato is made with milk, so the content off that is substantially lower in gelato. So you may think that gelato is healthier and has fewer calories. Not really. Because gelato is a lot denser than ice cream. It contains less air. So there's like, twice as much air in ice cream. Um and yeah. So ultimately, they kind of equivalent for volume in terms of calories. Uh, there's one thing that I like to do. Well, I don't like to do, but if you if you happen to leave some ice cream out because you're not eating it, yes, you go back to that container after a couple of hours, and if it's ice cream, you will notice that there's some froth on top and some water liquid on the bottom, and it will be growth. And you will want to throw it away? Absolutely. No doubt. Instead, if you do the same thing with good quality gelato, you find yourself with a milkshake. And that's really nice, actually, and you probably want to drink it up. Um, so I'll do s oh, that's my my kind of test, for for the difference. E think it's all to do with the fact that the gelato comes from refrigerated custard, and it is really, um, something that would be a cream if it wasn't cold. Instead of ice cream is a kind of a mawr complex, structurally and Maura unstable, uh, combination of eyes and fat so it would separate like yeah, exactly like water and other stuff. Fat. Yes, is whether, in fact, separating yes. So it's kind of, you know, gelato uses impulsive fires to keep it all together because it is an emotion like the natural. Emulsifier is the egg yolk that you used to make a custard and kind of keeps it all together. That's how you make mayonnaise. That's the same thing of mixing oil and water like when you have the all the good and then you mix it fast and for a second it doesn't look separate, but it still is. Well, it's a bit different. I think you're creating is a suspension off? Yes. Okay s so that you can dio but is unstable, right? It will eventually just go back Thio. So the emotion is the soup to separate layers of stuff. Yes, motion is when there's something animal See fire That kind of creates the bound between something fat and something polarized. Like like a water molecule. Yeah, I like my eyes came very mortified. There you go. Yes, me too, in fact.