Milk-Based Ices

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The following recipes fall into the category of milk-based ices frequently found in ice cream and pastry shops in Italy today. Fairly light in texture, these ices combine standard ice cream flavors, as well as fruit flavors, with a fairly lean mixture of milk and cream that contains no eggs. Often a little granulated gelatin is added to the mixture, to allow diverse elements to freeze together evenly, rather than to thicken it.

Information about and recipes for gelati are loosely based on Il gelato artigianale italiano (Artisanal Italian Ices), by G. Preti — the best source of information about Italian ices.

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