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Compared to American and French ice creams, Italian-style gelato is made with less cream. Get the recipe for Pistachio Gelato Ice Cream »
This take on peach melba continues the tradition of pairing peaches with a fresh tart-and-sweet raspberry sauce and vanilla ice cream.
What says summer more than strolling down cobblestone streets, a cone of gelato in hand? If you can't make it to Italy, our homemade gelato recipe will at least make you feel like you're living ...
Gelato (Italian: [dʒeˈlaːto]; lit. 'frozen') is the common word in Italian for all types of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. [16][17] Gelato typically contains 35% air (substantially less than American-style ice cream) and ...
Peach Melba (French: pêche Melba, pronounced [pɛʃ mɛlba]) is a dessert of peaches and raspberry sauce with vanilla ice cream. It was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano Nellie Melba. [1][2]
A slice of ice-cream cake made with mousse mixture and ordinary ice cream, presented in a small pleated paper case. Neapolitan ice cream consists of three layers, each of a different colour and flavour (chocolate, strawberry, and vanilla), moulded into a block and cut into slices.
Affogato. Affogato (/ ˌɑːfəˈɡɑːtoʊ, ˌæf -/), known in full in Italian as affogato al caffè (lit. 'drowned in coffee') [1] and gelato affogato al caffè[citation needed] (lit. ' gelato drowned in coffee'), is an Italian dessert comprising a scoop of gelato or ice cream, either plain milk-flavored (fior di latte) or vanilla, topped ...
Want to make Gelato di Gianduia? Learn the ingredients and steps to follow to properly make the the best Gelato di Gianduia? recipe for your family and friends.