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Entries tagged with 'gelato'

We Tour the New Factory and Tasting Room from DC Gelato Experts Dolcezza

Brian Oh Post a comment

Gelato fans take notice: DC's resident gelato experts at Dolcezza are moving into a massive new headquarters/tasting center just behind Union Market. More

Top Your Thanksgiving Pie With Ricotta Gelato

Scooped Max Falkowitz 5 comments

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. More

5 Gelato Recipes to Make at Home

Maggie Hoffman Post a comment

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. More

First Look: Emphasis on Fresh, Local Ingredients at L'Albero dei Gelati, Brooklyn

Brooke Porter Katz 4 comments

A look at Park Slope's newest gelateria and café, straight from Lombardy, Italy. More

Sugar Rush: Mojito Sorbetto at Bottega Italiana, San Diego

Erin Jackson Post a comment

Seattle import Bottega Italiana has opened a second location in San Diego's Westfield UTC mall, slinging gelato and sorbetto, made fresh, daily. More

Supermarket Sweets: We Try Talenti's New Gelato Pops

Supermarket Sweets Sam Bresnick 8 comments

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

Sugar Rush: Gelato at Pappalecco, San Diego

Erin Jackson 5 comments

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. More

Scooped: Chocolate Hazelnut (Better than Nutella) Gelato

Scooped Max Falkowitz 3 comments

The ice cream is richer, more chocolatey, and way more hazelnutty than plain Nutella. More

We Try Häagen-Dazs's New Gelato Line

Supermarket Sweets Tiffany Tay 10 comments

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. More

Scooped: Lemon Mascarpone Gelato

Scooped Max Falkowitz 2 comments

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

11 Frozen Treats You Should Eat This Summer in Seattle

Jay Friedman 11 comments

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. More

What's the Difference Between Gelato and Ice Cream?

Max Falkowitz 16 comments

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.

Brian Oh 8 comments

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

Rome: 6 Gelato Shops We Love

Elizabeth Minchilli Post a comment

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. More

Road Trip: Angelo Brocato Gotcha Gelato

TODOAustinFood 2 comments

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. More

Cook the Book: 'The Ciao Bella Book of Gelato and Sorbetto'

Caroline Russock Closed

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. More

How Did You Celebrate National Ice Cream Day?

Brad Thomas Parsons 17 comments

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. More

Mixed Review: Williams-Sonoma Salted Caramel Gelato

Mixed Review Lucy Baker 11 comments

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

Brad Thomas Parsons 5 comments

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

Macaron Glacé = Ice Cream Sandwich with Macarons and Gelato

Erin Zimmer 9 comments

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. More

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