Ice cream is a food in its structural integrity. Today, the ice-cream maker has easy access to the continuous research that the Centro studi Gelato artigianale carries out meticulously in its laboratory to optimise an ice-cream rich in nutrients, but at the same time achieve energy savings due to innovations in reducing sugar intakes.  All this leads to an increase in the palatability of the ice cream combined with the right texture (neither liquid nor solid), an increase in amino acid properties, a sharp decrease in sugars and constant structural stability.