[23] In Florence, Cosimo Ruggeri is credited with creating one of the first gelati, fior di latte , at the court of Catherine de' Medici, in a competition with the theme "il piatto più singolare che si fosse mai visto" (lit.

[37] Procopio obtained French citizenship, and a royal license from Louis XIV, making him the sole producer of the frozen dessert in the kingdom.

[43] In 1945, in Bologna, Bruto Carpigiani began selling gelato-making equipment,[44][45] and created Motogelatiera, the first automated gelato machine.

[45] The largest ice cream cone in the world was created in 2011 in Rimini during the 32nd edition of the International Exhibition of Handcrafted Gelato, Pastry, and Bakery.

[46] The process of making gelato is complex, starting with a custard base, mixed with milk and sugar, heating the ingredients to 85 °C (185 °F) for pasteurization.

[47] In the "sprint" process, milk or water is added to a package of ingredients which is then mixed and batched to achieve the proper consistency.

[49] Commercial gelati are often sweetened with inverted sugar, sucrose, dextrose or xylitol,[50] and may include a stabilizer such as guar gum.