Thursday’s emails included a nice surprise: recipes for gelato scaled down to home ice cream machine size. These came from Luciano Ferrero, the instructor who taught the one-day crash course in gelato ...

Celebrity chef Giada De Laurentiis knows that making sorbet or, in Italian, sorbetto, can be a tricky affair. Once you make and freeze the simple recipe, the Food Network personality explained, it can ...

Pour wine into a medium saucepan and place over medium heat. Simmer until reduced to 1 cup, about 10 minutes. Remove from heat and let cool completely. Transfer to a bowl, cover and refrigerate until ...

I have spent a lot of time lately thinking about gelato. Probably way more than I should. It all started with a box of photos from a long- ago summer trip to New York, where I had some amazing gelato ...

Ice cream has a moment every summer, but sometimes the thick, creamy flavor is too much for sweltering days. When that happens, take a note from Italy — make a refreshing sorbetto instead! Giada de ...

Even though it’s still cold out, that doesn’t mean we can’t treat ourselves to some sparkling Summer drinks now. Summer cocktails are a timeless tradition, giving us the feeling that warm times are ...

The sorbetto syrup can be made a few days ahead, covered and chilled in a refrigerator. In a blender or food processor, combine salt and tomatoes, purée until smooth. Pour purée through a fine mesh ...

LEO BULGARINI is a little obsessed with gelato. The Rome-born ex-sommelier and his wife, Elizabeth Foldi, spent two years scouring villages throughout Italy seeking those who still made gelato the old ...

This is a simple and light dessert that you will make over and over again in many different ways. It is great by itself, with some chocolate or fruit syrup poured over it, or topped with ice cream and ...

Australian Gourmet Traveller recipe for Aperol jelly with prosecco sorbetto and raspberries from 1889 Enoteca, Brisbane. To request a recipe, email [email protected ...

Ice cream has a moment every summer, but sometimes the thick, creamy flavor is too much for sweltering days. When that happens, take a note from Italy — make a refreshing sorbetto instead! Giada de ...