Trying a new pasta every Sunday, first time doing Amatriciana. Probably needed a little more peperoncino but delish 🤤

I have been making gelato for well over a year. I have some books dedicated to it and I have all the right stabilizers (locust bean gum and guar gum) and have been using calculators for balancing.

My gelato turns out pretty good but it always melts quite fast even when scooped straight from the freezer. A few seconds after placing it in the bowl, the bottom is already sliding around. I don't necessarily mind it but I'm trying to make my gelato as good as I can so I don't know if that would be considered a "defect".

I've never been able to try gelato besides my own so I don't know how fast it's supposed to melt. Can anyone who has had authentic gelato from gelaterias tell me if it's supposed to melt quickly like that and how long it does take to melt?