Why is my gelato so icy?

I'm curious to know, why does my gelato seem to be unusually icy? I've always enjoyed its creamy, smooth texture, but lately, it's been more like eating a frozen dessert rather than the indulgent treat I'm accustomed to. Could it be an issue with the storage conditions? Or perhaps the ingredients used have changed? I'd love to get to the bottom of this so I can enjoy my gelato the way it's meant to be.