What We’re Loving: Gelato

by Amy Feiereisel on July 12, 2014

in Desserts, Entertaining, Featured, Fruit, What We’re Loving

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You scream, I scream, we all scream for… gelato? Oh, yes. Yes, yes, YES. Now, don’t get me wrong, I’m all over good old American ice cream but when I tried my first spoon of creamy, velvety, ludicrously flavorful gelato, I knew ice cream was going to have to budge over and share its space in my heart.

Funnily enough, I came to this Italian dessert epiphany in the Nice area of France, where little gelato shops, or Gelaterias, are hard to avoid. Just next to Italy, the area is saturated with them – you can’t walk half a block without seeing a happy gelato-eater in the throes of bliss inspired by a simple cornet of the stuff. Temptation was everywhere, so I gave in.

As it turns out, the difference between ice cream and gelato is quite simple. Ice cream uses cream and incorporates air, while gelato uses milk and celebrates density. Long story short: if you’ve made ice cream before, you can most certainly make gelato. In celebration of summer, here are some amazing gelato recipes, begging to be tested stateside.

This first recipe is actually a gelato-ice-cream hybrid, inspired by European adventuring, and featuring some pretty decadent flavors. Roasted Cherry Vanilla Ice Cream with Bourbon and Chocolate? Bon appetit! {from the Boujon Gourmet}

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There’s a reason vanilla is classic. Gelato di Crema is the beautifully simple base that can be eaten as is, or gussied up a bit. Gelato newbies, this is for us! {from Memorie di Angelina}

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And then there’s chocolate. Cue swooning. With a nutty addition, this Chocolate Hazelnut Gelato is sort of like frozen nutella, right? But here’s the catch – this is a dairy-free treat, that replaces milk with bananas! Gelato EVERYONE can enjoy. {from The Nourished Caveman}

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Of course, we’ve got to feature that Mediterranean staple, lemons! This Meyer Lemon Gelato is from Anne Quatrano’s cookbook, Summerland, and we have Renee to walk us through the classic. {from Magnolia Days}

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Our last recipe is a gorgeous marriage of two lovely summer flavors, and brings in a complex note to knock it out of the park. Strawberry, Balsamic, and Basil Gelato is sophisticated, interesting, and begs to be the crowning glory of a dinner party. So…. my place? {from the 10th Kitchen}

Photos courtesy of Alanna, Frank, Vivica, Renee, and Danguole.

Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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Amy Feiereisel

Blog Coordinator at Eat Boutique
Amy Feiereisel is a young, foolish, and tastebud-driven college student nursing an almost unhealthy obsession with the epicurean. Originally from Texas, she currently resides in gorgeous upstate New York for school, where she discovered her passion for all things food and farming. You can find her digging in the dirt, with her nose buried in a book, or dreamily painting away in her free time. She writes about life’s adventures over at Amy + Fire.


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