A simple vanilla gelato recipe with rich caramel cream and chocolate shavings is Italian decadence at its finest! I’ve got some big news today. Can’t wait to share!
So at this very moment… I’m roaming around ITALY eating gelato!
That’s right, after years of dreaming about traveling to Italy, we have finally arrived. Eeeeeek!
This summer our family is spending 3 whole weeks perusing Tuscany, Liguria, Verona, and Lake Como. I’m sure I will have wonderful tails to tell in our Una Prospettiva Piccante Su Italia (A Spicy Perspective on Italy) series when I get home.
But in the meantime, we are celebrating by sharing 3 weeks worth of easy Italian-inspired recipes you can enjoy all summer.
If you are interested in what we’re doing in Italy from day to day, keep an eye on our Instagram Feed over the next few weeks. I’ll make sure to capture plenty of decadent meals, age-old monuments, and Italians.
So today let’s start our Estate d’Italia (Summer of Italy) with the end-all of Italian summer treats, a gelato recipe.
Ok, okay. Alright, alright, alright, alriiiiiiight.
I have to be honest. This isn’t authentic gelato.
The difference between gelato and ice cream is that ice cream generally has a higher fat content and is churned at a higher speed, making it lighter and fluffier than gelato. Whereas, gelato is made with milk and is churned very slowly, so it’s more dense than ice cream. Gelato is also usually served at a slightly higher temperature, so the flavors seem more intense.
So the reason this is technically ice cream, not gelato, is that I have an American ice cream maker, not a slow churning gelato maker… I had to use cream and egg yolks, not milk, in order to reach that silky texture we love so much about gelato (ice cream.)
And P.S. gelato literally means ice cream in Italian, so let’s not be too particular about the details.
Just know this gelato recipe is dense, rich, and creamy with an intense vanilla flavor and a luxurious swirl of caramel and chocolate flecks running throughout.
It’s pretty dreamy. Just the sort of gelato recipe I’m enjoying right now in Italy.
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