All Posts By Paula

This creamy, crunchy Stracciatella Gelato is made with whole milk, heavy cream, and dark chocolate, and is ready in about five hours. The magic happens when a thin drizzle of warm melted chocolate shatters instantly into crisp shards upon hitting the freezing base. I love making this classic Italian dessert during summer weekends. Try More …

This creamy, velvety Cioccolato al Latte Gelato (Milk Chocolate) is made with rich whole milk, fresh egg yolks, and premium chocolate, and ready in about four hours. Watching the chopped chocolate melt instantly into the warm custard base reveals just how smooth the final churn will be. I always keep a batch in the freezer …

This creamy rich Gianduia Gelato Recipe (Italian Chocolate Hazelnut Gelato) is made with roasted hazelnuts, dark chocolate, and egg yolks and ready in 5 hours. Watching the warm custard base thicken and churn into a velvety frozen treat is deeply satisfying. I always keep a batch in the freezer for sudden sweet cravings. Try More …

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 …