What's the problem? Too much air, people. Gelato should should have the texture of thick Greek yogurt. The top of the display container should be thick ribbons as opposed to scoops. Gelato should be thick and smooth and silky and taste as rich as it could possible be (even though it's made with milk instead of cream.)
Let me stop here and make a confession: I believe that gelato is superior to ice cream. I'm probably one of the few people who will publicly admit such a taboo opinion. My conversion took place during my summer in Europe when I discovered Amorino. No bullshit, I once took a 2 hour train ride from Lyon to Paris for the sole purpose of eating dinner at Fromagerie 31 (a cheese shop which will forever hold a place in my heart) and gelato from Amorino. While some more respected bloggers have stated that Amorino is "an insult to Italians everywhere," I think it's the best dessert in the world. Much better than what I had in Italy in Cinque Terre. But what the hell do I know.
Anyway, back to the original question. Why can't I find really good gelato? Are the machines different? Is the milk not as fresh? Does Nutella just taste better in Europe? Maybe I am still looking in the wrong places? I have never tried Gelato Pazzo or Sophie's (which I have been informed is now closed), so I am keeping my fingers crossed that someone else can deliver the goods.
To be continued....