The Sweet Temptation of Summer Gelato

I was in the process of buying an ice-cream maker. However, ever since stumbling upon the pure delights of L’Arte del Gelato (at Chelsea Market in New York City), and learning that Gelato, a silky traditional Italian ice-cream, is less fattening than ice-cream, I’ve been on a mission to try my hand at this Italian sweet. After all, I did spend my teen years working at my family-owed ice-cream parlor. While gelato has many of the same ingredients as ice cream, the difference between the two is that gelato is made with whole milk and cream and has less than 55% air, which results in a denser, more intense flavor. And after having Gelato in Italy and now in NYC at L’Arte del Gelato—-I am all about Gelato, and now am weighing my options between buying a gelato machine or an ice-cream maker. Anyone with experience on this purchase—Please chime in!

Gelato is said to have been created in the 16th century when the creamy dessert appeared at the court of Caterina dei Medici. Over the next four centuries the art of making this creamy dessert was passed on from father to son. Eventually, as Italians emigrated throughout the world, a love for gelato was transported to many countries around the world.

To make the PERFECT Gelato, it is worth spending a little time to get the theoretical and chemical combinations that are indispensable for perfecting this seduction summer treat. However, as with any element of creativity–it is best to experiment with your personal preferences to create your very own signature gelato dish.

Here are a few selections of home-made Gelato from fellow blogger’s and recipe sites that sound perfectly divine!

Chocolate Gelato – Epicurious.com

Gianduja or Hazelnut Gelato– TwoPeasandTheirPod.com

Toasted Coconut – Food52.com

 
And for the more adventurous….

Avocado Gelato – Epicurious.com 

Tomato, Basil and Ricotta Gelato – Epicurious.com