Gelato is Italian for ice cream and made with a custard base that traditionally includes more milk and fewer eggs than ice cream. Some recipes include no eggs at all. The resulting dessert is ...

This is a story of how one family took gelato to a small southern Italian town 180 years ago and gave it a home. The family recipe calls for only three ingredients: Giuliana Paparella: Milk ...

By adding melted dark chocolate at the end of the churning process of fiordilatte (milk) gelato, he was able to create the “tiny shreds” (stracciatella in Italian) of chocolate, just like the ...

Put the milk and cream into ... Transfer the gelato to a quart container with a lid. Cover and freeze for a couple of hours or until it is just firm. Recipe courtesy of Canal House Cooking Volume ...

The shop's most popular offering is pistachio gelato, made with nuts sourced from Conti's home region. This flavor holds particular significance for him — it was his childhood favorite in Sicily, ...