Some students arrive in Bologna, Italy, with just a secret indulgence — without shop locations, business plans or $70,000 on hand for must-have machinery. They head to Carpigiani Gelato University to ...

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 ...

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 ...

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 ...