Gelato for Lunch?

Sure, why not? Italians do it all the time! Gelato is the perfect cool treat to break the heat. Under the scorching midday sun it's very acceptable in Italy to trade in your fork for a spoon. It's not uncommon for Italians to have 2 sometimes 3 gelatos in a day. In the evening the ritual passegiata or stroll with a cono in hand is a must. Families, couples, and friends come together in the evening to just wonder up and down the main street on their way to the gelateria. Gelato and summer go hand in hand and with less fat and calories of regular ice cream you don't have to feel bad about that second...or third scoop!

Gelato is regularly eaten in a cone or cup but it's also found its way in other delicious treats. The simple espresso is revamped with a dollop of gelato called an affogato. In Sicily, take a bite into your gelato with a warm brioche typically eaten in the morning. Adds a whole new meaning to the breakfast sandwich!

Try making your own gelato treats with our recipe below or stop by our kitchens and we can teach you how La Dolce Vita, Dessert & Pastry Making in Positano. Call us today to learn more!

Gelato Alla Crema ~ Italian Creamy Ice Cream  

Serves 12

3 cups Milk

1 1/4 cup Sugar

1 Vanilla Bean

1 1/4 cup Heavy Cream

8 egg yolks

Blend eggs with sugar. In a pot, bring the milk, vanilla bean and heavy cream to a boil.  Add in the egg-sugar mixture and cook on the stove on a very low flame.  (Temperature of this mixture should not exceed 205 F or else the eggs will scramble). Place in ice cream machine.

Note:  This is the basic recipe for “gelato”.  The “flavor” of the ice cream is determined by what ingredient you add to the milk-cream mixture.  For instance, vanilla bean, chocolate, coffee, tiramisu should all be added when you bring the milk and heavy cream to a boil in order to get that particular flavor.