'gelato' on Serious Eats

Supermarket Sweets: We Try Talenti's New Gelato Pops

You probably recognize Talenti—their pints of gelato and sorbetto are pretty easy to spot on crowded supermarket freezer shelves thanks to their sleek packaging and flavors like Alphonso Mango and Blood Orange. Now, the 10 year old company is rolling out chocolate-covered gelato pops. The first flavors available are Mediterranean Mint, Sea Salt Caramel, Black Raspberry, and Double Dark Chocolate. Here's what we thought. More

Scooped: Lemon Mascarpone Gelato

While you can easily plop mascarpone on cake or pie and call it a day, it's not much harder to mix it with some milk and sugar to make gelato. From start to finish, you can have freshly made ice cream in 40 minutes with this recipe, which is simple enough for any weeknight but fancy enough to embellish holiday desserts. More

What's the Difference Between Gelato and Ice Cream?

After "what's your favorite ice cream?", the question I get asked the most as an ice cream maker is "what makes gelato different from ice cream?" How does gelato get that soft, elastic texture and slow-to-melt milkiness compared to ice cream's richer, creamier body? It comes down to three factors: fat, air, and serving temperature. The more complicated answer? Take a read. More

First Look: Brioche Con Gelato at Pitango Gelato, Washington, D.C.

Pitango's brioche con gelato, an Italian lunch and dessert staple, is served on an oblong brioche roll and can be paired with any of their 20+ flavors of gelato and sorbet. The traditional is nocciola (hazelnut), but their pistachio and spicy chocolate are crowd favorites. The brioche is baked fresh daily and is lightly sweet and buttery. The gelato is perfectly smooth. The staff churns and stretches the gelato frequently to achieve the uniformly creamy and rich consistency that is the hallmark of great gelato. More

Mixed Review: Williams-Sonoma Salted Caramel Gelato

Forever in pursuit of gelato as luxurious and pure as my first few scoops, I was curious to try out William-Sonoma's new gelato starter mixes. Of the two flavors currently available—Stracciatella and Salted Caramel (each $14)—I opted for the caramel. Before you balk at the price, consider that each box contains enough mix to make four pints of gelato. That's less than $5 a pint, which is roughly how much a carton of Haagen-Dazs or Ben & Jerry's will set you back. More

Fainting Goat Gelato in Seattle

Aside from having a very cool logo and being named after one of nature's most curiously entertaining creatures, Seattle's Fainting Goat Gelato also makes some pretty delicious gelato and sorbetto in flavors like banana cream pie, spicy chocolate, cinnamon, hazelnut, and strawberry. More

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