So the first thing that makes ice cream and gelato different is the air content.

冰淇淋和意大利冰淇淋的第一个区别是空气含量。

Ice cream generally has more air content, and in the ice cream world, the amount of air content is called overrun.

冰淇往往具有更多的空气含量，在冰淇淋界，空气含量的多少被称为过度膨胀。

Ice cream will generally have 50 to 60% overrun or air content, and gelato maybe 15 to 30%.

冰淇淋通常有50%到60%的过度膨胀或空气含量，而意大利冰淇淋大约是15%到30%。

If the air content is too low, the ice cream becomes hard.

如果空气含量太低， 冰淇淋就会变硬。

It still had those big puppy dog eyes, though, and it sniffed the air, content to be playing whatever game it thought the friends were playing.

不过，它仍然长着那双小狗般的大眼睛，它嗅着空气， 心满意足地玩着它认为朋友们在玩的任何游戏。

So I would say that the two key differentiating factors are actually the air content and the fat content rather than the source of the ingredients used for flavouring.

所以我会说，两个关键的区别因素实际上是空气含量和脂肪含量，而不是用于调味的成分来源。