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Fruit ices are thousands of years old, dating back to ancient China. But gelato, the first type of ice cream (see below for the difference between the two), is comparatively recent. It likely dates to Florence, Italy in the late 16th century. Some culinary historians believe that a multi-talented genius named Bernardo Buontalenti created gelato.…
Continue reading “TOP PICK OF THE WEEK: Talenti Gelato & Sorbetto”
There’s a lot of good no-sugar-added ice cream out there, but it’s tough to find a no-sugar-added sorbet. Even our sugar-free and lactose-free Top Pick Of The Week, Clemmy’s ice cream, offers only an Orange Creme flavor, a combination of vanilla ice cream and orange sorbet. But if you’re on a sugar-free diet and miss…
Continue reading “TIP OF THE DAY: Sugar Free Sorbet”
Some 10 years ago, we had our first taste of olive oil gelato. It was the creation of Meredith Kurtzman, pastry chef at Mario Battali’s Otto restaurant in New York City. It was a revelation—so creamy and luscious. We kept going back for more. The following year, Mario Battali kindly published The Babbo Cookbook, providing…
Continue reading “Olive Oil Ice Cream Recipe: How To Pair Olive Oil & Ice Cream”
Italians love their gelato. And they love their espresso. They combine both into an affogato (ah-foe-GOT-toe). Affogato is a coffee lover’s delight. It’s a scoop (or more) of vanilla gelato, topped with a shot of hot espresso. In Italian, the word means “drowned.” You can drown the gelato further with a flavored syrup or…
Continue reading “COOKING VIDEO: Giada Di Laurentiis Makes Affogato, An Italian Sundae”
Donut-shaped ice cream novelties are just one delight in the Clemmy’s line. Photo by Jaclyn Nussbaum | THE NIBBLE. For people with lactose intolerance, there are still plenty of dairy options: lactose-free milk, yogurt, sour cream and cream cheese. But what about ice cream? Unless they’ve already discovered Clemmy’s, those with lactose intolerance have…
Continue reading “TOP PICK OF THE WEEK: Lactose-Free Ice Cream”
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