Gelato! I love the wonderful flavors. The best thing to do with a cone piled high with gelato is to get lost on the streets of Rome, passing the most interesting fountains and people. I love Roma! #monogramsvacation
First, traditional gelato has way less butterfat. About 4 to 8 percent of gelato is butterfat, compared to 14 percent for ice cream in the United States. That means gelato freezes less solidly than ice cream (and it’s actually served about 10 to 15 degrees warmer than ice cream), so it melts in your mouth faster.
Crema Gelato - Crema flavor is the most popular flavors in Italian gelateries. It is as simple as gelato can get....milk, eggs, and sugar. It has a rich, yellow color from the deep hue of the egg yolks.
Lemon Gelato Recipe -On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan