How to make creamy, authentic-tasting gelato at home
Compared to American and French ice creams, Italian-style gelato is made with less cream. Get the recipe for Pistachio Gelato Ice Cream » (Matt Taylor-Gross/)This story originally featured on Saveur.Gelato is a totem.Yes, it's a dessert, but at this point in the collective American unconscious, it's also an idea. An aspiration. Gelato is the sophisticated European answer to everything crassly American. More pure. More worldly, yet too good for this world. Gelato is everywhere now, but the mystique remains. The idea of the perfect gelato experience still feels rare. And actually making it? Unattainable.I admit to being a perpetrator of this magical thinking. Despite owning three ice cream machines and spending my Friday nights churning up new flavors on a whim. I've made soft serve. Sorbet. Frozen yogurt. Midwestern custard. But gelato's always seemed out of reach.Truth is, this has more to do with the Italian delight in yelling at...