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Ricotta Gelato With Blackberry Sauce

Make the gelato: In a saucepan whisk together

Nutty Hot Babes Gelato Sundae

pretty plate.
Freeze gelato in ice cream maker to

Ritz Hazelnut Gelato Sandwich

heet. Quickly scoop 1 tablespoon gelato onto each cracker. Top each

Creme Brulee Gelato

To make the gelato custard: In a medium-size

Gelato Cake

Line base and sides of a 9-inch round springform cake pan with plastic wrap or foil. Cut each cake roll evenly into thirds.
Tightly pack rolls in a single layer cut-side up over base of prepared pan. Spread vanilla ice cream evenly over rolls and smooth surface. Freeze for 1-2 hours or until firm.
Remove cake from pan; transfer to a large serving plate or cake board. Arrange scoops of ice cream, gelato or sorbet over top. Freeze until ready to serve.

Super-Easy Chocolate Ganache Or Gelato

esired spreading consistency.
FOR GELATO: Let cool, stirring occasionally. When

Pumpkin Gelato

ust before you make the gelato, place the pumpkin custard and

Dairy-Free, Sugar-Free Mango Gelato

omplementary alcohol will keep the gelato from sticking to the freezer

Sicilian Chocolate Gelato

ath and stir the hot gelato mixture frequently until cool).

Homemade Gelato

ce cream maker! Transfer your gelato mixture into it, then freeze

Low-Fat Chocolate Sicilian Gelato

ack to a boil; stir gelato mixture until thickened like pudding

Chocolate Hazelnut Tartufo

o manufacturer's directions. Transfer gelato into an airtight container and

Stracciatella Gelato

nstructions.
Shortly before the gelato is ready, melt the chocolate

Coffee Hazelnut Shots

Place hazelnut liqueur, 1/4 cup water, instant coffee granules and brown sugar in a small saucepan on low heat. Stir until sugar dissolves. Simmer for about 5 mins or until syrup thickens slightly.
Divide hazelnut gelato among 4 serving glasses. Pour coffee syrup over gelato. Serve sprinkled with the hazelnuts.

Tiramisu Gelato

fter 20 minutes. Put the gelato in the freezer for 4

Morta De Chocolata Gelatini (Death By Chocolate Martini)

Add gelato, half and half, chocolate syrup, and liquor to a blender and blend to combine.
Using 2 saucers, add a circle of some chocolate syrup to one, and a circle of brown sugar to the other. Dip the rims of martini (or daqueri) glasses into the kaluha then into a ring of sugar.
Pour drink into glasses and top with a sprinkle of chocolate shavings and serve.

Chocolate-Hazelnut Gelato With Frangelico

ave an ice cream or gelato maker, place into freezer and

Mexican Vanilla Gelato

erve immediately for a soft gelato, or transfer the mixture to

Gelato Fior Di Latte ('Flower Of Milk' Gelato)

Heat the milk and cream in a large saucepan over medium heat, then add the sugar and honey and stir to dissolve. Add the vanilla extract.
Strain through a fine-mesh sieve into a glass or metal container. Cool the gelato base over an ice water bath or in the refrigerator, stirring from time to time. When completely chilled, pour into an ice cream maker. Process according to the manufacturer's instructions.
Transfer to a container and freeze for about 2 hours before serving.

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