The pistachio comes out of the gelato machine, a fat ribbon of palest khaki green. “It’s not bright green, because the color comes from just the roasted pistachios, no added coloring,” explains ...

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 ...

Milk, rather than cream, is the differentiating factor between ice cream and its Italian cousin, gelato. Here, milk forms the base of an eggless dark-chocolate gelato, which has a no-holds-barred ...

25-year-old Lisa Valmorbida hadn’t planned on becoming a professional gelato maker, in fact she hadn’t considered a career in cooking at all, but after dropping out of her interior design studies ...