Gelato di Primavera: Gourmet Frozen Patisserie

Springtime in Italy is not just about flowers and sunshine – it’s also the season when gelato takes center stage. Unlike regular ice cream, Italian gelato is denser, smoother, and made with less fat, highlighting the purity of each flavor. In spring, fresh and vibrant flavors like strawberry, lemon, mint, basil, and raspberry dominate gelaterias. Some of the most beloved choices include Sicilian pistachio, Amalfi lemon, and creative blends like mascarpone with wild berries. No Italian experience is complete without a scoop (or two) of authentic gelato.

Want to bring a taste of Italy into your kitchen? Making homemade gelato is not only doable, it’s also a delightful experience. Gelato is typically made with whole milk, sugar, and egg yolks, and contains less cream than traditional ice cream.

For a basic version:

1. Heat 500 ml of whole milk with 150 g of sugar until dissolved.

2. Whisk in 4 egg yolks and cook gently until slightly thickened, but do not boil.

3. Let cool, then add your favorite flavor (such as strawberry purée, pistachio paste, or vanilla extract), and chill in the fridge.

4. Churn in an ice cream maker or freeze, stirring every 30 minutes for a creamy consistency.

Enjoy your artisanal gelato, perfect for sunny spring days!