I Scream, You Scream

Not for ice cream, but for it's Italian counterpart: GELATO. OMG. I love gelato. It's a good thing I don't shop at Whole Foods Market very often, because they have a gelato bar there that is very tempting. Here is some interesting info about this Italian treat from the gelato Wiki, VirtualItalia.com, and PizzaToday.com.

Gelato is said to have been first created by Bernardo Buontalenti for the court of Francesco de Medici in 1565.

Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, candies, truffles, etc.), nuts, small candies, sweets, or cookies.

Traditional gelato contains about 20 percent air by volume, compared to up to 60 percent in American-style ice cream. And the creamy consistency is derived from 12 percent butterfat (ice cream has about 15 to 16 percent butterfat).

So it's slightly less fattening! :)

Gelato is served from a different freezer than American style ice cream—a forced air freezer—which is usually held at about -15°C (0–6°F). This allows the gelato to be served immediately after being extruded from the gelato machine—the "forced air" blowing around holds the product at a consistent temperature. The best gelato is made fresh daily.

And I could totally eat it daily. If you haven't ever tried it, you should.