"First, they channeled water into shallow pits during the winter, creating ice overnight that could be easily collected. They stored the ice in domed structures called yakhchāls. These half-underground chambers had extremely thick walls made from a highly insulating type of mortar, and were surrounded by wind catchers that channeled cool air into the structure to keep the ice from melting."
"The first thing that sets gelato apart from your everyday ice cream is that it contains about half as much fat. However, it's also churned more slowly, which incorporates less air into the mixture and results in that denser mouthfeel and a more intense flavor. Gelato is also served at a warmer temperature, which makes it easier to appreciate its rich flavor."
Ancient Persians harvested and preserved ice by channeling water into shallow pits and storing it in domed, half-underground yakhchāls with thick insulating mortar and wind catchers. Early frozen treats included flavored ice and faloodeh, a sorbet-like dessert of thin noodles in rosewater syrup. The cream-based bastani developed later, often containing sulep (mastic) and traditional flavors such as rosewater, vanilla, saffron, pistachio, and chunks of frozen cream. Gelato, associated with the Italian Renaissance, contains about half the fat of typical ice cream, is churned more slowly for density, and is served warmer to enhance flavor.
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