A lick of cold, creamy gelato isn't just magic. It's mathematics. "You have to respect the range," emphasizes Gianpaolo Valli, a senior instructor at Carpigiani Gelato University in Bologna, Italy, ...
Milk, rather than cream, is the differentiating factor between ice cream and its Italian cousin, gelato. Here, milk forms the base of an eggless dark-chocolate gelato, which has a no-holds-barred ...
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