Gelato

One of the most popular flavors in gelaterie in Italy is crema, a simple frozen custard unenhanced by any flavoring. It has a rich, yellow color due to the brightness of the yolks of Italian corn-fed chickens.

Active time: 30 min Start to finish: 4 hr (includes chilling and freezing)

There are no eggs in this recipe — it's the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor. Active time: 20 min Start to finish: 5 hr (includes chilling and freezing)

(GELATO AL CAFFE) This gelato is an all-time favorite.

(GELATO AL PISTACCHIO) Gelato is made from whole milk, egg yolks, sugar and natural flavoring. This version calls for pistachio nuts. Softer in texture and more intense in taste and color than typical ice cream, gelato is one of Italy's great culinary creations.

Active time: 25 min Start to finish: 45 min

(GELATO DI FRAGOLLA)