Six years ago, Seattle went crazy over its first small-batch ice cream shop. Now we're barely able to narrow our list down to eight favorite options. As we tasted our way around the city, we were most impressed with the places serving innovative flavors designed with taste in mind, not shock value.
'gelato' on Serious Eats
Brioche con gelato is simply a brioche bun stuffed with a fat smear of ice cream. But in Sicily or Rome you may as well call it breakfast during the sweltering summer months.
Gelato fans take notice: DC's resident gelato experts at Dolcezza are moving into a massive new headquarters/tasting center just behind Union Market.
Ricotta gelato is a blank canvas for added flavors and a friend to any pie. Plus it's a no-cook recipe that can go from raw ingredients to freshly churned ice cream in under 45 minutes.
A delicate, not-too-sweet ricotta-flavored ice cream ripe for scooping onto pie and customizing with your favorite add-ins.
Your average pumpkin ice cream is a middling way to really enjoy what pumpkin has to offer. That's not true at A. B. Biagi in Nolita.
Unusual flavors like blue cheese, salmon and white pepper asparagus have grabbed a little media attention at this Park Slope ice cream shop. But most of the gelati, which are creamy with a light quality, and sorbets, about 16 in total, are less radical.
We hope our Sweets Editor, Carrie Vasios, is happily enjoying multiple gelati each day of her Italian honeymoon. But those of us at home can still eat gelato! Here are 5 recipes to get you started.
A look at Park Slope's newest gelateria and café, straight from Lombardy, Italy.
This new gelato shop is spinning ice cream that compares to the city's best.
Seattle import Bottega Italiana has opened a second location in San Diego's Westfield UTC mall, slinging gelato and sorbetto, made fresh, daily.
You probably recognize Talenti—their pints of gelato and sorbetto are pretty easy to spot on crowded supermarket freezer shelves thanks to their sleek packaging and flavors like Alphonso Mango and Blood Orange. Now, the 10 year old company is rolling out chocolate-covered gelato pops. The first flavors available are Mediterranean Mint, Sea Salt Caramel, Black Raspberry, and Double Dark Chocolate. Here's what we thought.
Sometimes in life it's nice to have someone make the important decisions for you, like choosing the toppings for your ice cream or gelato. Épicerie Boulud does just that with four seasonal Coupe Glacées.
In San Diego, gelato shops are surprisingly spare. Luckily, Pappalecco, a shop with three locations, is rife with delicious flavors, from stracciatella to cinnamon roll, and multiple variations on chocolate.
The ice cream is richer, more chocolatey, and way more hazelnutty than plain Nutella.
Incredibly rich and creamy gelato that tastes so fully of chocolate and hazelnuts that you won't need to touch Nutella again.
Two foreign purveyors of chilled treats—each with a very different M.O.—have recently opened in Manhattan.
You'd think the dead of winter would be an odd time to launch a new frozen dessert line, but Häagen-Dazs did, also choosing to go Italian with gelato instead of opt into the Greek yogurt craze. Luckily we're not seasonal about frozen desserts here at SE, so we gave the new line of gelato a try.
While you can easily plop mascarpone on cake or pie and call it a day, it's not much harder to mix it with some milk and sugar to make gelato. From start to finish, you can have freshly made ice cream in 40 minutes with this recipe, which is simple enough for any weeknight but fancy enough to embellish holiday desserts.
Everyone needs a Swiss army knife ice cream that can be used to improve any dessert or become one on its own. Let this be yours.