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.

Scooped: Pistachio Gelato with Strawberry Sauce

When I started to run out of things to eat strawberries with—by which I mean I got tired of them sliced with frothed cream—I started poking through my pantry for inspiration. I came across some pistachio butter and knew I need look no further. Pistachio butter (there's a recipe here) is ridiculously nutty and almost unbearably complex, with a lusciousness that puts Nutella to shame.

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 ...

Scooped: Ginger Mint and Chocolate-Covered Espresso Bean Gelato

Gelato just might be the most misunderstood form of ice cream in our great, ice cream-lovin' nation. We know it's smooth, intense and delicious but what makes a gelato real gelato? Here are the three elements that differentiate real-deal gelato from the traditional American stuff, and a recipe for a caffeinated twist on mint 'n' chip.

Raspberry Ripple Goat's-Milk Gelato

With a sweet-tart ribbon of raspberry, this eggless goat's-milk gelato is like pure berries and cream.

Chocolate Hazelnut (Better than Nutella) Gelato

Incredibly rich and creamy gelato that tastes so fully of chocolate and hazelnuts that you won't need to touch Nutella again.

Ricotta Gelato

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

Olive Oil Gelato Recipe | Cook the Book

The olive oil gelato from Molto Gusto by Mario Batali and Mark Ladner is perfectly creamy, with haunting notes of fruit and pepper from the oil.

No-Churn Chocolate Ice Cream

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

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.