Recipe by Sarah Phillips © 2013 Sarah Phillips CraftyBaking.com
Gelato and photo by Sarah Phillips © Sarah Phillips
Creamy, dreamy gelato gets it's remarkable texture because there is less air beaten into it than ice cream. It also tastes richer than ice cream, but has surprisingly less butterfat. I adore gelato, whether it's a simple vanilla, as the recipe here, or flavored in myriad ways. This recipe is adapted from Nancy Silverton's "The Mozza Cookbook."
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