Sunday At the Giacomettis

Truth be known, I can make a Gelato out of anything and you can too.  The Gelateria (Ice cream shop),  in Italy follows this same concept with a vast selection of flavors and textures to try, sometimes several at a time.  I can never get enough. Follow these basic rules for a 1 quart,  standard electric Ice cream machine. I have never used the hand crank version.  I think every household needs one of these as it makes a small amount.  Who wants a gallon of anything in the freezer anyway?  This will encourage you to make more Gelato and sorbets out of more fresh fruit.  I do this on a regular basis, even in Winter.  It doesn't matter if it comes out to be a little less than you expect out of this machine.  It's easy to do, that is what is important.  Use smaller containers when serving.  Remember, a sweet ending is designed to compliment a meal, not be the meal.  Although I must admit, It's hard to resist a sec...

This is the closest Gelato you will ever have at home  without going to a speciality ice cream shop. It's simple and easy to do at home. Why do we think Gelato is complicated to make?  Use this for your base to make any flavor your like.  In fact, leave out the cocoa powder and make Fior di latte.  The possibilities are endless.  Make any you like.   Good, quality ingredients yeild a fantastic result.  I found my husbands secret stash of Baci Perugina Chocolates from Perugia Italy.  These dark chocolate Italian kisses still come with a love note inside.  In the center of the chocolate you will find a large hazelnut. They are hard to resist out of the box.  Broken into pieces, you just need a few for a wonderful result.  This recipe yields slightly under a quart or 24 oz of gelato. Ingredients:  One Ice cream maker.  I keep my insert in the freezer so it's ...