(#97) NECTARINE GELATO: Delizioso!

Finally, a gelato. 

For those of you who don't know much about gelato: it is Italian-style ice cream made with more milk than cream and typically more sugar. It is denser than American ice cream because a gelato maker churns at a slower speed. I still think about the Chocolate Gelato I had in Venice--it is a completely different experience from ice cream but an equally delicious one! 

Scoopsies' Nectarine Gelato is made with: whole milk, nectarines, vanilla bean, heavy cream, egg yolks, and sugar.

(#94) CHOCOLATE CHIP CANNOLI: Holy Cannoli

I'm at flavor #94 (holy...cannoli...six left!) and I honestly mean it when I say: THIS IS MY ALL-TIME FAVORITE! More than "S'moresies" and Ginger Chocolate Chunk. 

However much I ignore it, I'm lactose intolerant and rarely eat more than a few bites of ice cream at a time. But I've been devouring this one and craving for it when I'm not near my freezer.  It makes me want to use ricotta in all of my flavors. Ah, so good! So good! Want a bite?

 

Scoopsies' Chocolate Chip Cannoli Ice Cream--bon appetit! 

(#9) TIRAMISU: Coffee and Cake

 We churned some hefty bits of homemade Tiramisu into our coffee and mascarpone base. The result? Too good to be true!

Scoopsies' Tiramisu Ice Cream

yields about 1 quart

8oz. mascarpone cheese

2 cups heavy whipping cream

1 cup milk

pinch of salt

6oz.of rum (or kahlua)

1 1/2 cups of coffee beans

4 egg yolks