• Choose a category
• All
• Classic-Fiction

Strain the milk through a fine-mesh strainer into a bowl (discard the nuts). Measure the milk and add more if necessary to make 3 cups, then return it to the saucepan. Stir in 1 cup of the sugar, add the cream, and bring just to a simmer over medium heat, stirring to dissolve the sugar.

Meanwhile, whisk the egg yolks, the remaining ¼ cup sugar, and the salt together in a medium heatproof bowl. Gradually whisk in about 1 cup of the hot milk mixture until smooth, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185°F on an instant-read thermometer.

Immediately strain the custard though a fine-mesh strainer into a heatproof bowl and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight.

Freeze the gelato in an ice cream maker according to the manufacturer’s instructions. Chill a large stainless steel bowl in the freezer.

Just before the gelato is ready, melt the chocolate in a heatproof bowl set over a saucepan of hot water, stirring occasionally until smooth. Remove from the heat and let cool slightly.

Transfer the gelato to the chilled bowl. Working quickly, dip a fork or a small whisk in the melted chocolate and drizzle it over the gelato, stirring it in as you go to make swirls and ribbons; continue until you have used all the chocolate. Pack into a freezer container and freeze for at least 1 hour before serving. (The gelato is best served the day it is made.)

Ricotta Gelato

MAKES ABOUT 1 QUART

This style of gelato is more common in southern Italy—it contains no eggs, using cornstarch instead as a thickener. It has a firmer and less unctuous mouthfeel that somehow makes sense in the hotter climate. We use goat’s-milk ricotta, but you can substitute any other type of ricotta.

3½ cups milk

¾ cup sugar

¼ cup corn syrup

2 tablespoons honey

Grated zest of ½ lemon

3 tablespoons cornstarch

1 cup goat’s-milk ricotta or other ricotta, preferably fresh

Combine 3 cups of the milk, the sugar, corn syrup, honey, and lemon zest in a large heavy-bottomed saucepan and bring just to a simmer over medium heat, stirring to dissolve the sugar.

Meanwhile, whisk the cornstarch and the remaining ½ cup milk together in a medium heatproof bowl until smooth. Gradually whisk in about 1 cup of the hot milk mixture until smooth, then return the mixture to the saucepan and cook, stirring constantly with a heatproof spatula or a wooden spoon, until the mixture begins to bubble around the edges and steam rises from the surface. Strain the mixture through a fine-mesh strainer into a large heatproof bowl and chill over an ice bath, stirring occasionally, until cold.

Using an immersion blender, gradually mix the ricotta into the milk mixture. Or combine the mixture and ricotta in a regular blender, in batches if necessary, and blend well. Strain through a fine-mesh strainer into another bowl and chill in the refrigerator for at least 6 hours or, preferably, overnight.

Freeze the gelato in an ice cream maker according to the manufacturer’s instructions. Pack into a freezer container and freeze for at least 1 hour before serving. (The gelato is best served the day it is made.)

Olive Oil Gelato

MAKES ABOUT 1½ QUARTS

Choose an olive oil that tastes really good for this gelato. We like to use a peppery oil, which is balanced by the richness of the eggs and cream. This recipe makes a lot of gelato; feel free to halve it.

3½ cups milk

1 cup heavy cream

½ vanilla bean, split, or 1½ teaspoons vanilla extract

1 cup sugar

10 large egg yolks

1 teaspoon salt

¼ cup extra-virgin olive oil, plus extra for drizzling

Maldon or other flaky sea salt

Combine the milk and cream in a large heavy-bottomed saucepan and bring just to a simmer over medium heat. Remove from the heat.

If using a vanilla bean, scrape the seeds from the bean with