Gelato fans take notice: DC's resident gelato experts at Dolcezza are moving into a massive new headquarters/tasting center just behind Union Market.
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Ricotta gelato is a blank canvas for added flavors and a friend to any pie. Plus it's a no-cook recipe that can go from raw ingredients to freshly churned ice cream in under 45 minutes.
We hope our Sweets Editor, Carrie Vasios, is happily enjoying multiple gelati each day of her Italian honeymoon. But those of us at home can still eat gelato! Here are 5 recipes to get you started.
A look at Park Slope's newest gelateria and café, straight from Lombardy, Italy.
Seattle import Bottega Italiana has opened a second location in San Diego's Westfield UTC mall, slinging gelato and sorbetto, made fresh, daily.
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.
In San Diego, gelato shops are surprisingly spare. Luckily, Pappalecco, a shop with three locations, is rife with delicious flavors, from stracciatella to cinnamon roll, and multiple variations on chocolate.
The ice cream is richer, more chocolatey, and way more hazelnutty than plain Nutella.
You'd think the dead of winter would be an odd time to launch a new frozen dessert line, but Häagen-Dazs did, also choosing to go Italian with gelato instead of opt into the Greek yogurt craze. Luckily we're not seasonal about frozen desserts here at SE, so we gave the new line of gelato a try.
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.
In addition to the numerous ice cream shops around Seattle, you can find gelato, frozen custard, frozen yogurt, sorbet, shaved ice, and slushes scattered around the city. No need to feel overwhelmed, here's a guide to 11 of our favorites.
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.
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.
Gelato in Italy is a no-brainer, right? Get off the plane, drop your bags, and head out searching for that first cone. But like all else in Italy's tourist triad (Rome/Florence/Venice) sorting out the best from the tourist-aimed drudge takes some planning.
Angelo Brocato, a Sicilian immigrant, opened the New Orleans shop more than a century ago in 1905, as one of the city's first sit-down parlors. Now in its third generation of the Brocato family, Angelo's original recipes are used to this day.
This week we are thrilled to share recipes from the newly released Ciao Bella Book of Gelato and Sorbetto. We'll begin with Ciao Bella's Gelato de Crema, a mild yet incredibly rich base for many of the recipes in the book, continue on with a tart and tangy Greek Yogurt Gelato, and finishing up with a refreshing Grapefruit and Campari Sorbetto. Enter to win a copy here.
So, how did you celebrate National Ice Cream Day on Sunday? Did you make a batch of homemade ice cream? Sink into a sundae? Grab a cone on the go? New York's soaring temperatures has made every day feel like it should be National Ice Cream Day, but find out how I marked the occasion.
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.
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.
In the ice cream sandwich world, the macaron glacé might be the queen of them all. Instead of the long chocolate, tiny hole-filled cookies smashing generic vanilla ice cream, these are made with delicate French macarons as bookends and really good gelato inside.