When we were in our senior year in college, my friends and I were given a small room in the basement of the library. Five of us kept our books and computers there and subsisted on nothing but chocolate-covered espresso beans, to sustain us through the long nights in the bowels of the earth. I've never forgotten to be thankful for them. There's no sleeping after this coffee-laced chocolate studded with chocolate-covered espresso beans.
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Gelato just might be the most misunderstood form of ice cream in our great, ice cream-lovin' nation. We know it's smooth, intense and delicious but what makes a gelato real gelato? Here are the three elements that differentiate real-deal gelato from the traditional American stuff, and a recipe for a caffeinated twist on mint 'n' chip.