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3 quarts
Easy
By Clarice Lam
Published 2024
The term “gelati” in this case refers to the Italian American dessert that can be found most often in New York: Italian ice spots that serve a parfait of alternating layers of ice cream or soft serve with Italian ice. I love the contrast in textures between the smooth and creamy ice cream and the icy crystals of Italian ice, slush, or granita.
This is probably the easiest recipe in this book (and, dare I say, possibly the yummiest). Each bite you take leaves you wanting more. It is
