It's the dessert end of the spectrum done right: sweet cream and sherbet up front, a twist of citrus and berry, and a low note of gas underneath that keeps it from turning cloying. The high is balanced and euphoric — a bright, social lift that settles into easy body comfort without knocking you flat, which is exactly why it became the parent of half the modern menu.

Be aware the name is everywhere now: numbered cuts vary widely, and plenty of 'Gelato' on shelves is sweetness without the backbone. A true cut is frosty, gassy-sweet, and unmistakably balanced.