I've not had much success trying to make Italian style gelato at home though French style ice cream works very well.
I'm using the Cuisinart ICE-100 which comes with both an ice cream and a gelato paddle. The gelato paddle definitely does produce more dense results with less air though the Cuisinart doesn't allow you to control the churning speed (like most home ice cream makers).
My main problem is that if I make a litre of ice cream and store it in the home freezer it will freeze so solidly that it can't be scooped at all - it can just about be cut with some effort.
Any recommendations, tips, recipe books? I don't mind put in some more effort at the cooking stage and allowing some time in the fridge at the serving stage for the gelato to come up to the right serving temperature.