Gelato de Crema Recipe | Cook the Book

This Gelato de Crema acts as a base for many of the gelato recipes in The Ciao Bella Book of Gelato and Sorbetto, but frozen on its own, this is a wonderful introduction into the subtle differences between ice cream and gelato. Without the buttery richness of a base made entirely of cream, this custard allows the delicate flavors of milk, egg yolks, and sugar to come through. The sugar is kept to a minimum, giving the gelato a clean, austere sharp flavor with none of the cloying qualities of an ...

Fior di Latte Gelato

Fior di latte gelato celebrates the beautiful complexity of high-quality, farm fresh dairy, so don't settle for anything less.

No-Churn Vanilla Ice Cream

With just five ingredients, including vanilla and salt, this no-churn ice cream tastes pure and simple, with a fresh dairy flavor. Just like the ice cream you might pick up at the supermarket, this ice cream is ready to scoop straight from the freezer, with a classic vanilla profile everyone will love.

Cookies 'n Cream Ice Cream

Don't hesitate to use real Oreos in this recipe, but if you'd like to go all the way, follow my Fauxreo recipe for a 100% homemade version. There is a gluten free variation with the Fauxreo recipe, so it may be used to make this ice cream gluten free as well.

From-Scratch Real Pistachio Ice Cream

This recipe depends on using the freshest, most flavorful raw pistachios you can find; if they don't taste absolutely irresistible out of hand, save this recipe for another time.

Ricotta Gelato

A delicate, not-too-sweet ricotta-flavored ice cream ripe for scooping onto pie and customizing with your favorite add-ins.

Bi-Rite Creamery's Salted Caramel Ice Cream

[Photograph: Max Falkowitz] The salted caramel ice cream from Bi-Rite Creamery is one of the best I've ever tasted. It's wildly complex, a tad smoky, and just salty enough. Just as important, it's ridiculously creamy thanks to an especially high...

Bi-Rite Creamery's Smooth and Mellow Chocolate Ice Cream

This may be the best version of a milk chocolate ice cream that I've ever had. It's definitely chocolate-forward, and plenty rich, but it really lets the milkiness of lower cocoa chocolates shine. Should you want to branch out to peanut butter chocolate swirls, rocky roads, or chocolate brownie chunk ice creams, this should be your base.

No-Churn Mascarpone Ice Cream

This recipe uses a stand mixer rather than in an ice cream machine, and uses whole eggs for a light custard flavor to enrich the complexity of mascarpone cheese.

No-Churn Chocolate Ice Cream

Light and creamy custard-style chocolate ice cream, no ice cream machine required.