All Posts By Paula

This creamy dense Cioccolato Fondente Gelato (Dark Chocolate) is made with whole milk, Dutch-processed cocoa, and dark chocolate, and ready in 4 hours and 25 minutes. Watching the liquid base slowly thicken into a deeply dark, rich churned dessert feels incredibly rewarding. I always keep a batch in the freezer for when a serious chocolate …

This smooth, creamy Fior di Latte Gelato is made with whole milk, heavy cream, and sugar, and ready in 5 hours. Watching the pure white milk mixture thicken and transform into a dense, velvety treat in the ice cream maker is incredible. I always look forward to that intensely milky first spoonful. Try More Gelato …

This smooth, rich Crema Gelato (Gelato alla Crema) is made with whole milk, egg yolks, and vanilla bean, and ready in 6 hours. Peeling back the lid to reveal the dense, golden-hued frozen custard always brings me right back to a sunny piazza in Rome. I love how simple ingredients transform into such an intense …

This creamy, rich Stanley Tucci Italian Tiramisu is made with fresh mascarpone, robust espresso, and ready in 4 hours and 25 minutes. The delicate coffee-soaked ladyfingers meld beautifully with the airy cream after a good chill in the fridge. I love making this whenever I need a reliable, show-stopping dessert. Try More Recipes: Why This …

This creamy smooth Mandorla Gelato (Almond) is made with sweet almond paste, egg yolks, and heavy cream and ready in 4 hours 50 minutes. The rich custard base slowly churns into a thick, velvety frozen dessert that coats the back of a spoon. I find making my own gelato at home incredibly rewarding. Try More …

Italian Limone Gelato is a zesty frozen dessert featuring fresh lemon juice and double cream. This traditional Sicilian treat uses simple citrus and dairy to create a sharp, refreshing palate cleanser. The first time I made this, I rushed the cooling process and the texture turned icy. Now I always leave the custard in the …

This creamy, rich Tiramisù Gelato is made with mascarpone cheese, bold espresso, and ladyfingers, and ready in 5 hours. The magic happens when chunks of coffee-soaked biscuit fold into the smooth custard base, creating beautiful textured swirls. I find making this at home beats any standard tub of ice cream from the store. Try More …

This creamy, smooth Caffè Gelato (Coffee) is made with rich espresso and egg yolks, and ready in about four hours. Pulling the freshly churned dessert from the machine releases an intense roasted aroma that fills the kitchen. I always keep a batch frozen for a quick afternoon treat. Try More Gelato Recipes: Why You Will …

This creamy rich Amarena Gelato (Sour Cherry) is made with whole milk, egg yolks, and Fabbri Amarena cherries and ready in 4 hours 30 minutes. Folding the thick ruby syrup into the churned base creates beautiful dark streaks throughout the pale cream. I always make a double batch during summer weekends because it disappears quickly. …

This creamy Homemade Italian Pistachio Gelato Recipe is made with pure pistachio paste, rich egg yolks, and whole milk, ready in 4 hours and 30 minutes. The pale green custard slowly churns into a dense, velvety frozen dessert. I always keep a batch in the freezer for when I need a taste of Italy. Try …