Comments by this author compliments of LaCucinaItaliana magazine.
Gelato is different than average American ice cream and according to the author there are three different regional schools of Gelato:
Sicilian: fruity, nutty, granular, finely broken ice crystals (western Sicily), slushy (eastern Sicily), dairy based, no egg yolks, great flavors (almond, hazelnut and pistachio). First gelato panini is made by splitting open round, egg, lightly sweetened brioche rolls and slather with gelato!!! Sicilian Gelato article and recipe
Veneto: (NE Italy) milk, cream, fruit, (gelato often served in balls)