Morano 2015 The Art of Making Gelato

Contents
Introduction
My Path to Pure Italian Gelato
Home Gelato Machines, Tools, and Ingredients
Step-by-Step Guide to Making Gelato and Sorbetto
Gelato Recipes
Le Basi (The Basics)
I Classici (The Classics)
Noci (Nuts)
Non Tradizionale (Nontraditional Flavors)
Sorbetto Recipes
Nuovi Gusti (New Flavors)
Index
Acknowledgments
Introduction
Gelato, derived from the Latin word gelātus, meaning “frozen,” is Italian ice cream.
It is a dense, smooth, creamy, and flavorful frozen dessert that differs in three major
ways from American ice cream.
Gelato is much lower in butterfat than American ice cream. Most American
ice cream has a butterfat content of 14 to 25 percent, while gelato’s butterfat
content generally ranges from 4 to 9 percent. Contrary to popular belief, less
butterfat actually intensifies the flavor of gelato, providing a much more
satisfying taste experience.
Gelato is denser than American ice cream. American ice cream can have up
to 50 percent or more air churned into it, compared to the 20 to 30 percent in
gelato. Air can double the amount of ice cream produced in a single batch,
increasing the yield but lowering the quality. The density of gelato not only
creates a smoother and richer product but also ensures high quality in each batch
produced. However, despite gelato’s density, the low butterfat content helps
maintain its lightness, creating the perfect combination of creamy and light.
Gelato is served at a warmer temperature than American ice cream. Gelato
is usually served at a temperature that is 10 to 15 degrees warmer than American
ice cream. The warmer temperature reinforces the creamy texture and stunningly
bold flavor of the gelato as it quickly melts in your mouth.
Anyone who has ever had real Italian gelato knows how life changing the experience
can be. We’re not talking about the “gelato” found in 70 percent of the shops
worldwide that claim to make homemade Italian gelato. These shops may garner
local accolades and start a consumer frenzy for gelato, but their product is not much
different than the mix served at yogurt chains: it’s premade and at times, chemically
derived. It may look traditional. It may be beautifully displayed with bountiful
colorful flavors garnished with whole pieces of fruit and chocolate, but often it’s not
real, traditional gelato.
In fact, gelato that is piled extravagantly high and conjures up images of carnival
gaudiness should be avoided. True artisanal gelato cannot be mounded that high
without melting, and neon colors should be fair warning that artificial coloring was
used. Early on in my cooking career, I had the opportunity to learn the art of true
gelato making in Italy, so I understand the difference between imitation and real
gelato. Upon returning to the United States, I was disappointed with the products that
many shops claimed to be gelato. So I set out to reestablish this disappearing craft
and make pure Italian gelato one small batch at a time—or, as close to pure as I could
get without being in Italy!
I’ve written this book to share my passion for gelato, teach the tradition of true Italian
gelato making, and offer you more than fifty recipes to make at home. I’ve tested
each recipe multiple times with my own home equipment and developed every one to
be as simple to make as possible. Here you will find the type of ingredients you need
and where to get them, the best equipment to use, and the step-by-step process of
making gelato at home.
I will also tell you how we make gelato in the Morano Gelato laboratory as compared
to artisanal laboratories throughout Italy. You will learn the system I have developed
for combining the traditional gelato-making process in a laboratory with techniques
you can apply at home to achieve similar results in flavor and texture.
The time for store-packaged ice cream and icy, artificially flavored gelato is over.
Following these recipes will not only make you the most popular host of any dinner
party but also the new neighborhood authority on authentic gelato.
Buon divertimento!
—Morgan Morano
My Path to Pure Italian Gelato
Often, I’m asked to speak to groups of students interested in learning more about
starting a business, producing gelato, or both. When people hear that I started my
gelato company without any business schooling or degree, they look surprised and
perplexed. I have been well educated in both business and in making traditional
Italian gelato—just not in the conventional way that people expect.
Business School 101

From a young age, I always told people I wanted my own food business, and I was
given the tools and opportunities to develop my business skills. The tools came from
my family. The opportunities came from my childhood on Fire Island.
I spent almost every summer up until age twenty-four in the small community of
Ocean Beach on Fire Island. My father, with his two brothers and his parents, owned
and operated a restaurant at the east end of Ocean Beach: Matthew’s Seafood House.
My father was a savvy entrepreneur, and growing up, I saw a compassionate and
generous employer who was firm in his policies and his vision for the family business
—fundamentals I’ve inherited from him and that I’ve learned are key to running a
successful business.
My parents never gave my brother or me an allowance. Chores were an expected part

of being a family member, and if I wanted money, I could make it in Ocean Beach.
Selling shells and lemonade, delivering pizzas, carting luggage to weekend homes—
these childhood “business ventures” allowed me to be creative and taught me how to
interact with customers. I learned the art of selling at age six. To get people to buy
our shells, my brother and I would shout, “Shells for sale!” and try to convince
people walking past us that shells had many uses. Suggesting they use shells as
ashtrays always seemed to work, so over time, we adjusted our strategy and narrowed
our focus to passersby with cigarettes.
My father reinforced these lessons. When I’d come running into the restaurant
disappointed with my $1.50 profit for the day, he would encourage my brother and
me to try new strategies or sell better seashell products. He was my teacher, and
Ocean Beach was the classroom—this was my business school.
My father passed away when I was eleven, but the lessons he taught me have stayed
with me. When I got a little older, I began to work in the family restaurant.
Matthew’s taught me valuable lessons in business management and hard work. It was
also there that I began to hone my passion for the culinary arts.
From Fire Island to Florence

In college, I decided to study abroad for a semester—and where better than Italy, the
place of my family heritage. In Florence, my passion for food exploded. I was awed
by the quality of food produced in Italy, and the attention to detail and presentation
was like nothing I had ever seen in the States. When I returned home, I went to
culinary school and then spent my time making money to fund more trips to Italy.
In the fall of 2007, during one of my trips, I wandered outside the city of Florence to
look at an apartment listed for rent and found a Sicilian gelato and pastry shop. It was
promoting Sicilian granita, so I tried their Caffè flavor with whipped cream. It was
one of the most amazing desserts I had ever eaten! Craving another, I went back the
next day on my lunch break, and that was when I first met Antonio Cafarelli, the
owner and chef of this gelateria. When Antonio learned of my Sicilian heritage and
culinary background, he offered to give me a production tour of his shop.
What struck me most about Antonio was his passion for quality and his high
standards, both of which I shared. We decided to collaborate on a peanut butter–
flavored gelato. He would teach me the process of making gelato if I would teach him
how to make a New York–style cheesecake. I agreed, and an amazing partnership and
friendship was born. Through Antonio, I gained a deep respect for what was quickly
becoming a lost art. Few gelaterias were making traditional Italian gelato in Italy, and
virtually no one was in America.
I began working full time for Antonio, and he took me under his wing, teaching me
the science behind gelato making and showing me how true artisans worked. He
taught me how to differentiate good gelato from premade gelato and showed me the
artistic techniques of garnishing and displaying the finished product.
After my training, I was in charge of producing most of the gelato and pastries each
day, along with cleaning and opening the shop and washing all the dishes. It was the
hardest job I have ever had, but it brought a new meaning to my culinary career.
When I returned to United States, my work in Antonio’s shop inspired the largest risk
I have ever taken: starting my own gelato company. I moved in with my mother, who
was living in New Hampshire, and in 2010, in a small New England town, Morano
Gelato was born.
Morano Gelato Today
My philosophy at Morano Gelato is to serve the freshest and highest-quality gelato

and sorbets made in the authentic Italian tradition. We spare no effort in making the
best product possible, waking up early to start gelato production so we can finish in
the afternoon and serve each flavor within hours of its extraction from the machine.
Our gelato is an extremely fresh product, and we aim to sell out every evening. This
ensures the highest-quality gelato for our customers.
Supporting the local agriculture and economy is important to me. I work with farms
and businesses in the community to source important ingredients for the gelato and
sorbet, and sometimes, they in turn inspire community-specific flavors. Even so,
many of the ingredients come from Italy because of our ongoing commitment to
making traditional and unique Italian flavors.
I’ve chosen to set my own path, combining traditional and modern production
methods to make exceptional Italian gelato. Shortly after returning from Italy, I
developed an uncommon process for producing gelato that combines Italian gelato
methods and American ice cream–making techniques, which gives me control over
the recipes, flavor profiles, and freshness, and ultimately results in a superior product.
Modern American ice cream production generally consists of individual recipes and
bases cooked on a stove top, cooled, and then churned in an ice cream maker.
American ice cream recipes involve a significant amount of whole milk, heavy
cream, and egg yolks, which results in a product rich in fat and hard in consistency.
Alternatively, Italian gelato production involves the use of one primary “white base”
that is divided as needed per flavor. Ingredients are then added and blended in before
the base is churned. This white base usually consists of a combination of different
types of sugars, milk, and cream and never contains egg yolks unless necessary for a
particular flavor. Therefore, the base is much lighter in butterfat content and softer in
consistency.
At Morano Gelato, we have combined the best of both processes. Unlike many
artisanal gelatai (“makers”), we do not produce a single base. Instead, we use the
Italian base ingredients to make bases individually tailored to each recipe. This is
extremely important when making flavors that have different gradations of sweetness,
and it allows me to control the exact percentages of each ingredient in the base. Here,
and only here, is where I’ve combined American and Italian techniques. I employ this
combination throughout the recipes in this book as well.
Ultimately, it is the tradition of making Italian gelato that continues to be my goal.

This tradition involves respect for the history of the product and the art of creating it
and decorating it for display. Italian food culture illustrates the old anecdote that
anything really good takes time. Italians do not rush cooking. Their food is based on
quality, time, and taste. Italian food is slow food.
Today, the tradition lies in the preservation of
artisanal gelato and the culture surrounding it,
including the flavors, the temperature at which
the gelato is served, and the presentation. All of
these elements have made gelato unique in the
world of frozen desserts. Morano Gelato is and
always will be dedicated to the true science and
art of gelato making, especially as the company
continues to grow and expand.
Home Gelato Machines, Tools, and
Ingredients
To make delicious gelato and sorbet, you’ll need the same equipment that is standard
in any quality gelato shop, just on a smaller scale. The most important item, of
course, is the gelato machine.
Gelato/Ice Cream Machine

Due to the popularity of making homemade ice cream, there are many home
machines and manufacturers to choose from, with prices that range from $50 to
$1,000 or more. The good news is you don’t have to spend a fortune on the machine
to produce a high-quality product. My recommendation is to not spend more than
$300. There are many home machines in this price range that will work well with my
recipes.
KEY FEATURES
The biggest difference you will find in home machines is how the canister freezes.
There are two types: those with a detachable canister that needs to be prefrozen and
those with a builtin compressor. The former is much more affordable and works just
fine, while the latter is more expensive but saves time spent on prefreezing the
canister.
Regardless of the brand and type you choose, I strongly recommend selecting a
machine that has a removable bowl and paddle for ease of use and cleaning. Since
you are working with a dairy product, it’s very important that you clean and sanitize
the machine and all its parts properly to inhibit mold or bacteria growth.
You will also find that some machines come with gelato-specific paddles that,
according to the manufacturer, whip less air into the product. Although this may be
true, I believe the difference is slight, and my recipes will work just as well in ice
cream machines equipped with just one paddle.
Finally, be sure to purchase a machine with a capacity of at least 1.5 quarts (1.42
liters). Most of the recipes in this book yield between 1 quart (950 milliliters) and 1.5
quarts (1.42 liters) of gelato or sorbet. If you already own a 1-quart (950-milliliter)
machine, you can simply scale the recipes back by multiplying each ingredient by
.75.
RECOMMENDATIONS
The brands that have a strong reputation in the frozen dessert industry—both in
America and in Italy—and that I personally think are best are Cuisinart and Lello. For
the most authentic gelato experience, however, Lello would be my first choice.
Cuisinart’s ICE models are great machines, and they come in a few different sizes
and models. Furthermore, Cuisinart’s ICE-100 Ice Cream and Gelato Maker has a
compressor and two paddles, one for ice cream and one for gelato. The company’s
canister machines also work well and have consistently received great reviews.
Lello produces the machines that I have used for offsite events. In fact, Lello’s Musso
Pola was the first machine I bought back in 2010 to develop and test my recipes for
the business. For this book, I tested all of the recipes on either a 1.5-quart (1.42-liter)
Knox Gear Automatic Ice Cream Maker or a Lello Gelato Junior 4090. It takes the
gelato a little longer to freeze than when using a prefrozen canister machine, but the
results are a little softer—a plus when making gelato. I also appreciate not having to
worry about prefreezing canisters prior to testing recipes back to back or when I want
to make more than one flavor in a day.
Once you’ve chosen and purchased your home gelato machine, make sure to read all
the manufacturer’s guidelines for use. Freezing time may vary from machine to
machine, so it’s important that you keep an eye on the gelato the first few times you
test one of my recipes in your machine. This will help prevent over- or under-
churning the gelato and help you gauge how long you can expect future recipes to
take.
Tools
Many of the tools used to make gelato and sorbet are items that you may already have
in your kitchen. Be sure to assemble all your tools and materials before you begin to
make the recipes.
HIGH-TEMPERATURE SPATULA
Silicone spatulas are best because they will not be affected by the hot temperature of
the gelato base and they are easy to clean. Spatulas will also be needed to transfer the
flavors and sorbets to bowls and in and out of the machine, along with swirling in
mix-ins, or variegati.
STAINLESS-STEEL WHISK
A medium- to large-sized whisk is needed for all stages of the base’s initial
production prior to freezing as well as for making sorbet syrup.
KITCHEN SCALE
The scale you use should be durable and steady (any unevenness can result in
incorrect measurements) and should be able to hold more than 4 pounds (1.8
kilograms). I strongly recommend a digital scale for ease of use. Waterproof scales
are available if you’re prone to spilling, but they generally cost more and are not
usually worth the extra expense.
IMMERSION BLENDER
An immersion blender is a common tool in any gelato laboratory and is used to help
incorporate and blend ingredients into the base. It’s also needed for blending the
ingredients in the sorbet recipes. A small home-kitchen immersion blender is fine, but
I recommend one that has a detachable wand for easy cleaning.
SAUCEPAN
A 2.5-quart (2.36-liter) heavy-bottomed saucepan is needed to cook the base or syrup,
although a 3- or 4-quart (2.84- or 3.78-liter) saucepan will also work. You want to
have enough room to stir the base or syrup while it’s cooking without having it spill
over the sides.
BOWLS
I prefer glass bowls for prepping ingredients and for mixing, blending, and cooling
the base or sorbet, but stainless-steel bowls will also work fine. It’s most important
that the bowls are heatproof and are the appropriate size. You may need a small or
medium bowl for flavorings, yolks, or other measurements not immediately added to
the base, and a large bowl for most of the measuring, mixing, and blending of the
base.
SPOONS
Any spoon will work to test the taste and thickness of the base as well as the finished
result out of the machine. You may also need a spoon to help add mix-ins, or
variegati, to the gelato.
SPADE
The gelato spade is a simple tool that helps to separate authentic gelato from
imitation. (When I first began selling gelato out of portable freezers at the farmer’s
market, Italophiles were more impressed that I scooped the gelato with an Italian
spade than with the gelato itself!) A spade indicates that the gelato is the correct
consistency, which is softer than ice cream that has to be served with an American
scooper. The spade also acts as a tool with which the server can “work,” or soften, the
gelato to an even warmer temperature. Lastly, the spade allows the person scooping
the gelato to chop up the ingredients within or on top of the flavor, such as the
chocolate strips on Stracciatella.
STORAGE CONTAINERS
Glass or plastic containers with tight-fitting lids are best for storing your gelato in the
freezer. Airtight containers are key to preventing freezer burn and ice crystallization.
Just make sure the container you choose can hold at least 1.5 quarts (1.42 liters) of
gelato or sorbet with a little room to spare for the lid. For long-term storage, wide,
shallow containers are best because they offer greater surface area so the gelato
softens more quickly and evenly.
PLASTIC WRAP, PARCHMENT PAPER, AND WAX PAPER

Plastic wrap is used to cover the top of the base while it’s cooling in order to prevent
a film from forming. It is also used to cover the top of the gelato after it has been
removed from the gelato machine and placed in the appropriate storage container.
Parchment or wax paper can be used instead of plastic wrap when covering the
surface of the frozen gelato and, in fact, are best for presentation purposes because
they help the gelato surface freeze more evenly than plastic wrap.
Ingredients and Sourcing

The better the quality of the ingredients you use in your recipes, the better the quality
of your final product. It’s a simple formula that always yields the best results. My
gelato recipes use ingredients commonly found in gelato bases along with other
ingredients that I’ve incorporated to help you achieve a professional-quality product
at home. The majority of these ingredients should be easy to find in your local
grocery store, although some uniquely Italian flavors may call for ingredients that are
a little harder to find.
I’ve listed below the different types of ingredients, why I use them, and where you
can find them. The structure of gelato depends on a balance between the liquids and
solids, and the fats and sugars in each recipe. I’ve done my best to create easy-to-
make balanced recipes that take little prep time and should work in any home kitchen
without compromising the taste and texture you enjoy in commercial artisanal gelato
and sorbets.
DAIRY
If possible, buy local dairy products to achieve the best flavor. Pasteurized whole
milk and heavy cream are used in many of the recipes. Heavy cream with a butterfat
content between 36 and 38 percent is preferred.
Nonfat dry milk powder helps give more structure to each flavor through the use of
an additional solid ingredient. It contributes to a better mouth feel and texture, and it
gives the gelato a stronger “milky” flavor. Milk powder can be found in the baking
aisle of a supermarket.
For the two yogurt flavors, I’ve used powdered yogurt to achieve better textural
results.
EGG
I prefer using large eggs from local farms when possible. I use yolks in certain
flavors that call for a custard base or when further emulsification of the ingredients is
necessary, particularly in those recipes using ground or powdered ingredients.
Wherever you source your eggs, make sure they are the freshest and best quality you
can buy.
SUGAR
Regular granulated sugar is used in all of the recipes along with light corn syrup.
Both can be found in most grocery stores and contribute to the structure and texture
of the gelato. Light corn syrup also helps reduce ice crystallization without overly
sweetening the gelato. This is especially important when using a home machine to
create a product low in butterfat, bold in flavor, and creamy in texture.
Corn syrup is not considered the same as high-fructose corn syrup (which is further
processed) and using it shouldn’t be a cause for alarm, particularly since only a small
amount is called for in each recipe. Remember, sugar is sugar and gelato is a treat!
There are natural substitutes for corn syrup available, but they do not achieve the
same results; therefore, I strongly suggest sticking to corn syrup for these recipes to
produce the best homemade gelato possible.
STARCH
Tapioca starch helps to thicken the gelato base and absorb water, further reducing ice
crystallization. Tapioca starch is made from the cassava root and is commonly used
as a natural thickener in various recipes. Furthermore, it’s gluten free and growing in
popularity in the United States. It should be available in the baking section of any
supermarket or specialty food store, and is widely available from online sources. I
used an organic tapioca starch for each recipe from Edward & Sons
(www.edwardandsons.com).
NUT PASTES
For the pistachio and hazelnut recipes, I use ground-nut pastes. The ones made by
Love’n Bake are easily available. I’ve chosen to incorporate nut pastes into the
recipes for their ease, convenience, and taste. These pastes can be found online
(www.americanalmond.com) and should be available in the baking aisle of
supermarkets.
CHOCOLATE
Three different types of chocolate products are used in the recipes: an unsweetened
cacao powder, a 60-percent dark chocolate, and a 100-percent dark chocolate. The
higher the quality of chocolate, the better, and I recommend any of the following
brands for all three types: Valrhona (www.valrhona-chocolate.com), Scharffen
Berger (www.scharffenberger.com), Ghirardelli (www.ghirardelli.com), or Cacao
Barry (www.cacao-barry.com). If you can’t find a 60-percent dark chocolate, any
type between 60 and 70 percent will work, but keep in mind that the higher the
percentage of cacao, the more bitter your dark chocolate may be.
OTHER INGREDIENTS AND EXTRACTS
Each flavor calls for specific ingredients, many of which can be found in local
grocery stores. Those flavors that are slightly more uncommon, such as Jasmine or
Cassata, may require the purchase of ingredients online, in specialty stores, or in
hard-to-find spots in local supermarkets. I’ve tried my best to create recipes that
contain easy-to-find ingredients, but in order to replicate traditional Italian flavors, a
few challenges are unavoidable.
In each recipe, I’ve listed the necessary ingredients along with the preferred brand or
type, if applicable. If any additional work is required, such as cooking rice for Rice
gelato, I’ve recommended trying your own recipe and offered shortcuts you can use if
you’re short on time. I always look for the highest-quality ingredients available even
when taking shortcuts, and I hope you will, too, to ensure the best-tasting gelato
possible.
FRESH FRUIT
As is common practice in artisanal gelato shops, using fresh fruit is always best
unless otherwise specified. Most of the fruit-flavored recipes call for fresh fruit and
no substitutes. The choice between organic or nonorganic is up to you, but the use of
fresh, ripe, and flavorful fruit should not be compromised. Trust me. The results are
worth it.
Step-by-Step Guide to Making Gelato
and Sorbetto
Every gelato and sorbet flavor has its own unique ingredients, but the basic process
for making gelato and sorbet at home is the same for all the recipes. Here are
illustrated step-by-step instructions that take you through the basics of a gelato recipe
and a sorbet recipe. The guide shows you what to do as well as how the mixture
should look at various stages. Once you start making the actual gelato and sorbet
flavors, you can refer back to the guide if you have any questions, making it as easy
and simple as possible to produce mouthwatering gelato and sorbet right in your own
kitchen. Below are a few general tips before you start.
You’ll see that the ingredients for the recipes in this book are measured by weight,
not volume. Don’t be intimidated! Having never excelled in math, I understand that
measuring by ounces and grams may seem foreign, but digital scales are very easy to
use. More importantly, measuring by weight is the most accurate method for creating
gelato that is consistently delicious each and every time you make it. Just make sure
to always tare, or zero out, the scale before you put any ingredients into the bowl. (To
zero out the scale, you simply push the zero key after you have put the item on the
scale that you wish to deduct from the weight. That way, the weight of the measuring
bowl won’t get added to the weight of the ingredient itself.) Most digital scales
measure in both ounces and grams. Although I’ve included both measurements in the
recipes, I recommend measuring in grams because they are more accurate. This is the
way I first measured the ingredients in each recipe, hence the grams are in whole
numbers, which are easier to use.
Although most household freezers are set for 0 to 2 degrees Fahrenheit / –18 to –17
degrees Celsius, I recommend keeping your freezer between 2 and 4 degrees
Fahrenheit / –17 and –16 degrees Celsius. My freezer is set to 2 degrees Fahrenheit /
–17 degrees Celsius, and that is what I based the freezing time on for these recipes.
Our gelato at Morano Gelato is made fresh every morning to be eaten by customers
that day. The same is true for the recipes in this book: for optimal flavor, I
recommend that you enjoy the gelato (or sorbet) within 24 to 48 hours of preparation.
From start to finish, these recipes should take no more than 12 hours, depending on
the temperature of your freezer. If you’re having a dinner party, make the gelato first
thing in the morning so that it has time to harden all afternoon in the freezer. Or, you
can prep the bases the night before, leave them to cool in the refrigerator overnight,
and then churn the gelato first thing in the morning.
If you will not be ready to eat the gelato as soon as it is ready, you will need to take it
out of the freezer and let it sit for the period of time indicated in each recipe before
serving. The reason for this is that the ideal temperature for serving gelato or sorbet is
7 to 12 degrees Fahrenheit / –14 to –11 degrees Celsius. That is when they have the
best texture and flavor. The freezer temperature is especially important with sorbet,
which freezes much harder than gelato because of its high water content.
If you don’t want to bother with letting the gelato sit out for 5 or more minutes after
it’s been in the freezer for an extensive period of time, set your freezer to a
temperature between 7 and 10 degrees Fahrenheit / –14 to –12 degrees Celsius. Your
gelato and sorbet will then always be at the perfect temperature for eating, and the
freezer will still be well below the freezing point.
Before beginning to make gelato or sorbet, make sure you have all of the equipment
and ingredients needed for the recipe. If you’re using a gelato machine with a
detachable canister, the canister will need to be prefrozen for a minimum of 12 to 24
hours. Make sure to follow the manufacturer’s directions to ensure proper freezing.
Measuring Shortcut
There is a quick and easy measuring method that takes a bit of practice but will save you time and dishes
once you get the hang of it. Start by placing a bowl large enough to hold the entire mixture on the scale and
tare, or zero it out, to account for the weight of the container. Measure your first ingredient. Tare the scale
again. It is now back to zero, and you can measure your second ingredient in the bowl already containing
the first ingredient. You can remove the bowl from the scale when necessary to whisk ingredients together,
then place it back on the scale, tare it again, and add the next ingredient. The tricky part of this method is
making sure you add the ingredients slowly, particularly liquids. If you pour in too much liquid, it’s pretty
much impossible to remove it from the mix. You can practice by pouring water into a bowl on the scale to
get a feel for how to get an accurate measurement without going over.
GELATO
Step by Step
1. Measure the dry ingredients for the base in a bowl, making sure to tare, or zero out the weight, once you put the
bowl on the scale.
2. Remove the bowl from the scale and whisk to mix the dry ingredients together.
3. Measure the dairy and other liquid ingredients, add them to the dry ingredients, and whisk well to incorporate
the dry ingredients into the liquid.
4. (a) Follow by adding the corn syrup and any other ingredients the recipe calls for, and either whisk or blend
them together with an immersion blender. (b) If using an immersion blender, the ingredients should be fully
blended into the base while incorporating the least amount of air possible. To do this, place the immersion
blender stick into the bowl and turn it on for a few seconds, rotating the stick, then turn it off. Move the blender
stick to a new position in the base and turn it on to blend and rotate, then off. Repeat as needed, each time
moving the blender stick to a new position. This allows you to blend the ingredients without incorporating too
much air into the base—and it also helps prevent a huge mess! Finely chopping fruit, nuts, and other ingredients
will help reduce blender time.
5. Empty the base into a 2.5-quart / 2.36-liter saucepan, using the whisk or a spatula to scrape the sides of the
bowl.
6. Place the saucepan on the stove, turn the heat to medium-high, and begin to cook, whisking continuously to
prevent any clumping or burning of the ingredients. You can whisk slowly in the beginning, but you should
pick up speed as the base begins to steam and then thicken.
7. As the base steams and thickens, its appearance will change noticeably. It will no longer look thin or foamy but
will have a nice sheen to it. The whisk will move more slowly through the thickening base—and in an instant,
the base will be fully thickened. This should happen right before it begins to boil. Upon thickening, just to be
sure the starch is fully activated, I recommend cooking the base 15 seconds longer while whisking intensely to
prevent any burning. Once finished, remove the base immediately from the heat. You can check the thickness
of the base with a “spoon test.” Dip a stainless-steel spoon into the cooked base. If the base has thickened
properly, it should coat the back of the spoon generously enough so that if you run your finger across it, the
base will continue to stick to the spoon on either side of the clean line left by your finger.
8. Pour the base into a glass or other heatproof bowl and cover it immediately with plastic wrap to prevent a skin
from forming on the top as it cools. Some recipes may call for ingredients to be whisked in before covering and
cooling. If that is case, make sure to do it quickly, before a skin can start to form. Allow the base to cool for 30
to 45 minutes and then place it in your refrigerator for a minimum of 4 hours and a maximum of 12 hours to
cool completely. Although I prefer cooling the base in a refrigerator, you can speed up the process by cooling it
in an ice bath. You will want to submerge the bowl at least halfway into the bath to help cool it down, but be
careful that no ice or water gets into the base. Make sure to refresh the ice as necessary. When using this
method, the base should be fully cooled within 30 to 45 minutes.
9. Once the base has cooled completely, it will thicken even further, and this should be evident in its appearance.
Additionally, certain ingredients will absorb some of the base liquid and their visibility will be greater. With the
help of a spatula, carefully pour the base into the bowl of your gelato machine and churn according to the
manufacturer’s directions. Each recipe should take between 30 and 55 minutes to churn. If you decide to halve
the recipe, the churning/freezing time of the batch should be less.
10. The gelato is ready when it has expanded and thickened to a point where the base is visibly frozen and has
begun pulling away from the sides of the canister. The gelato will begin to spiral around the paddle in a thick
mass. It’s important to neither over-churn the gelato nor pull it out too early. The machine paddle will begin to
move much more slowly through the base as it thickens, and you should listen for this sound to help determine
if the base is ready. It should be semi-firm when you’re extracting it from the machine but still easy enough to
scoop with a spatula into a storage container.
11. Any storage container will work, plastic or glass, as long as it has a tight-fitting lid to keep the air out.
Exposure to the freezer air may result in ice crystallization or freezer burn on the surface of the gelato, so
make sure to use high-quality storage containers.
Once the gelato has been scooped into the storage container, cover the surface with plastic wrap or parchment
paper, seal the container with the airtight lid, and then put it in your freezer for 4 to 5 hours, or until the gelato
has hardened further but is still soft enough to scoop.
SORBETTO
Step by Step
Sorbet Syrup
1. Measure the sugar and starch in a bowl, making sure to tare, or zero out the weight, once you put the bowl on
the scale.
2. Add the water and corn syrup and whisk well to incorporate all of the dry ingredients into the liquid.
3. Pour the syrup into a 2.5-quart / 2.36-liter saucepan on medium-high heat and begin to cook, whisking
continuously to prevent burning. The whisking can be slower in the beginning but should pick up speed as the
syrup begins to steam. The syrup will thicken slightly just before boiling, about 12 to 15 minutes. Once
finished, remove the syrup immediately from the heat and pour into a heatproof bowl.
4. Allow the uncovered syrup to cool at room temperature for about 30 to 45 minutes. Then cover the container
with plastic wrap and place the syrup in the refrigerator to chill for a minimum of 4 hours. Once the syrup has
fully cooled, use immediately or transfer to a storage container with a tight-fitting lid. The syrup can be stored
in the refrigerator for up to 4 days.
Sorbetto
1. Measure the prepared fruit in a bowl. Add the syrup, water, and other ingredients. The syrup must be whisked
well before using, as the starch will settle when the syrup is stored in the refrigerator.
2. Blend the mixture with an immersion blender. Each piece of fruit should be fully blended into the syrup and
water while incorporating the least amount of air possible. To do this, place the immersion blender stick into the
bowl and turn it on for a few seconds to blend, then off. Place it on a new piece of fruit and turn it on to blend,
then off, and so on. This allows you to blend each piece of fruit without incorporating too much air into the
sorbet base—and it also helps prevent a huge mess! Finely chopping the fruit before adding it to the mixture
will also reduce the amount of blending needed.
3. Carefully pour the sorbet into the bowl of your gelato machine, using a spatula to ensure you get all the
ingredients into the machine. Churn according to the manufacturer’s directions. Each recipe should take
between 30 to 55 minutes to churn. If you decide to halve the recipe, the freezing/churning time for the batch
should be less. The sorbet is ready when it has expanded and thickened to a point where it is visibly frozen and
has begun pulling away from the sides of the canister. It’s important not to over-churn the sorbet or it will
become icy, however, it’s also important not to pull it too early or you could get the same icy result. The
machine paddle will begin to move much more slowly through the sorbet as it thickens, and you should listen
for this sound to help determine if the sorbet is ready. It should be semi-firm when you’re taking it out of the
machine, but still easy enough to scoop with a spatula into a storage container.
4. Once the sorbet is ready, transfer it to a storage container and cover the surface of the sorbet with plastic wrap
or parchment paper. Any storage container will work, plastic or glass, as long as it has an airtight lid. Exposure
to the freezer air may result in ice crystallization or freezer burn on the surface of the sorbet, so make sure to
use good-quality storage containers. Place the sorbet in your freezer for 4 to 5 hours or until the sorbet has
hardened further but is still soft enough to scoop.
LE BASI
The Basics
Fior di Latte (Sweet Milk)

Crema all’Uovo (Custard)
Lo Yogurt (Yogurt)
Caffè (Italian Espresso)
Stracciatella (Chocolate Chip)
Cioccolato Fondente (Dark Chocolate)
◁ FIOR DI LATTE
Sweet Milk
S imilar to vanilla, Fior di Latte, literally translated as “flower of milk,” is Italy’s

most basic flavor. Though seemingly humble, it’s one of the most important flavors
in any artisanal gelato shop. Fior di Latte is used as the base for many other flavors,
and it also serves as a standard used by gelato enthusiasts and traditionalists to
evaluate just how authentic and pure a shop’s gelato is.
For the best flavor, Fior di Latte gelato should be made with the freshest milk
available. At Morano Gelato, we use local dairy products from nearby dairy farms
that provide us with high-quality milk and cream for all of our gelato.
Fior di Latte gelato should be creamy, light, and sweet, and should retain the flavor of
the milk itself. Eating this gelato should remind you of drinking a smooth, cold glass
of milk on a hot day … but better. Fior di Latte can be paired with any gelato flavor
or enjoyed on its own.
Ingredients
2 ounces / 56 grams milk powder
6.35 ounces / 180 grams granulated sugar
0.7 ounce / 20 grams tapioca starch
6.75 ounces / 192 grams heavy cream
24.15 ounces / 685 grams whole milk
0.9 ounce / 25 grams light corn syrup
Yield: About 1.5 quarts / 1.42 liters
Prepare
1. Mix the milk powder, sugar, and tapioca starch in a bowl.
2. Add the heavy cream and whole milk and whisk well to incorporate all of the dry
ingredients into the liquid.
3. Whisk in the corn syrup.
Cook
4. Pour the mixture into a 2.5-quart / 2.36-liter saucepan, using a spatula to scrape
the sides of the bowl. Place the saucepan on medium-high heat and cook,
whisking continuously to prevent any burning or clumping. Whisk slowly in the
beginning and increase speed as the mixture gets warmer and begins to steam and
thicken. It should thicken without boiling after 8 to 12 minutes on the heat; watch
carefully so it doesn’t burn. Once the mixture has thickened enough to coat the
back of a spoon, continue cooking 15 seconds longer, whisking vigorously. Then
immediately remove from the heat.
Freeze
5. Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap
directly on the surface to prevent a skin from forming on top. Allow the mixture
to sit 30 to 45 minutes, until no longer hot. Then place it in the refrigerator to cool
completely, about 4 hours. If the mixture needs to be used right away, submerge
most of the bowl in an ice bath and let it sit 30 to 40 minutes, refreshing the ice as
necessary.
6. Once the mixture has cooled completely and thickened further, pour it into the
bowl of the gelato machine and churn the gelato according to the manufacturer’s
directions. The gelato will expand and should spin until it’s thick and creamy but
still soft enough to scoop into a storage container, about 30 to 55 minutes.
7. Using a rubber spatula, scoop the gelato into a storage container.
8. Press a piece of plastic wrap or parchment paper directly on the surface of the
gelato, seal the container with an airtight lid, and put it in the freezer.
9. Freeze at least 4 to 5 hours. When ready, the gelato should be firm enough to
scoop but soft and creamy in texture.
Serve
10. Enjoy the fresh gelato as soon as possible. If using after 1 day, allow 7 to 10
minutes for the gelato to soften outside of the freezer before eating.
Tapioca Starch
Tapioca starch is a thickening agent that comes from the root of the cassava plant. In
the United States, cassava flour is the same as tapioca starch. A fine white powder,
tapioca starch is naturally gluten free, and adds structure without the grittiness of
some thickeners.
CREMA ALL’UOVO
Custard
C ustard is a simple but important flavor in any gelato shop. The popular addition of
Marsala wine from Sicily to the egg-yolk base rounds out the flavor and gives the
gelato a new dimension of flavor and sweetness.
Crema all’Uovo can be paired with almost any flavor, but it’s particularly nice with a
chocolate or fruit flavor. I recommend a sweet Marsala for this recipe, but any kind
will work.
Ingredients
1.6 ounces / 46 grams milk powder
1 pinch kosher salt
0.35 ounce / 10 grams sweet Marsala wine
1.15 ounces / 33 grams light corn syrup
4 egg yolks
Prepare
1. Mix the milk powder, sugar, salt, and tapioca starch in a bowl.
2. Add the heavy cream, whole milk, and Marsala wine and whisk well to
incorporate all of the dry ingredients into the liquid.
3. Whisk in the corn syrup and egg yolks.
Cook
Freeze
necessary.
Serve
◁ LO YOGURT
Yogurt
L o Yogurt is a universal flavor found in any gelato shop. It’s often placed in the
display case next to other classics, such as Fior di Latte and Crema all’Uovo.
Yogurt gelato may not be as nutritious as frozen yogurt, but it makes up for that
tenfold in flavor. I’ve never been a fan of store-bought frozen yogurt, but when I first
tasted Yogurt gelato, the consistency and tang immediately won me over. It doesn’t
taste icy with a faint yogurt flavor. Instead, it is creamy, sweet, and full of flavor—
just as you would imagine a yogurt-flavored dessert should be. Some customers tell
me that, when paired with a fruit flavor, Yogurt gelato creates the ultimate
cheesecake-tasting frozen dessert.
Yogurt gelato is a great flavor to pair with any sliced fruit or berries. I also
recommend blending it into a smoothie or simply pairing it with any one of my fruit
sorbet recipes for a frozen combination that’s tangy, sweet, and creamy. For a fun
twist, try heating up a little Nutella and drizzling it over the top of this gelato. The
flavor will echo another popular gelato we make in the shop, Yogurt e Nutella, and
shouldn’t be missed!
Ingredients
1.05 ounces / 30 grams yogurt powder
0.1 ounce / 3 grams fresh-squeezed lemon juice
Blueberries, or other fruit for garnish (optional)
Prepare
Cook
Freeze
5. Pour the mixture into a clean glass or stainless-steel bowl. Add the yogurt powder
to the hot base by sifting it through a fine mesh sieve to help break up any lumps.
Whisk well to incorporate the yogurt powder, breaking up any remaining lumps.
6. Lay plastic wrap directly on the surface to prevent a skin from forming on top.
Allow the mixture to sit 30 to 45 minutes until no longer hot. Then place it in the
refrigerator to cool completely, about 4 hours. If the mixture needs to be used
right away, submerge most of the bowl in an ice bath and let it sit 30 to 40
minutes, refreshing the ice as necessary.
7. Once the mixture has cooled completely and thickened further, lightly whisk in
the lemon juice.
8. Pour the mixture into the bowl of the gelato machine and churn the gelato
according to the manufacturer’s directions. The gelato will expand and should
spin until it’s thick and creamy but still soft enough to scoop into a storage
container, about 30 to 55 minutes.
Serve
minutes for the gelato to soften outside of the freezer before eating. Garnish with
blueberries, if desired.
Yogurt Powder
Powdered yogurt is uncommon in yogurt ice cream recipes, but I prefer using it to
help give the yogurt flavor the tang it needs without taking away from the creaminess
of the gelato. After all, it is yogurt gelato, not frozen yogurt. Yogurt powder can be
found in specialty food shops or natural foods stores. It can also be purchased online.
I tested the recipes in this book with powdered yogurt made by Hoosier Hill Farm
(www.hoosierhillfarm.com).
◁ CAFFÈ
Italian Espresso
E spresso bars are a significant part of Italian culture. They are everywhere, and
Italians take their espresso very seriously. Almost all are experts at tasting the
difference between good and bad espresso, and I have many friends who drink up to
eight shots a day! Like making gelato, the romance of making Italian espresso
resonated with me during my first trip to Italy. It’s only right that an espresso gelato
should be made with the same attention to detail as Italian baristas give their
espresso.
I love both my espresso and coffee light and sweet, and that’s exactly how this gelato
tastes. At Morano Gelato, we’ve begun to serve Illy’s espresso blend, a well-balanced
espresso enjoyed throughout Italy. The result is a balanced, sweet, and strong flavor
that produces thoughts of freshly pulled espresso shots with the perfect crema, or
foam, on top.
Italian Espresso gelato is a great dessert to serve at the end of a meal. Paired with
Dark Chocolate gelato, it’s irresistible. Or, you can try adding a small scoop to your
morning coffee for an indulgent way to start the day. Italian Espresso gelato also
makes a great frappé when blended with milk (shown here)—the perfect afternoon
“pick-me-up.”
Ingredients
0.15 ounce / 4 grams espresso grounds
3 ounces / 85 grams brewed and cooled espresso (just over 1 shot)
1 egg yolk
Prepare
1. Mix the milk powder, sugar, espresso grounds, and tapioca starch in a bowl.
3. Whisk in the corn syrup, espresso, and egg yolk.
Cook
Freeze
necessary.
Serve
Espresso
At Morano Gelato, we use an Illy espresso blend for our Caffè gelato, but any
espresso or strong coffee will work in this recipe. Just make sure it’s bold in flavor
and has a taste you enjoy. I also add espresso grounds to this gelato for a little more
flavor, texture, and contrast to the color of the base.
◁ STRACCIATELLA
Chocolate Chip
N amed for the straccia, “strips” or “shreds” of chocolate, in the gelato, Italy’s
version of chocolate chip is much more decorative in appearance than its American
ice cream counterpart. The pieces of chocolate that speckle this gelato have been
previously melted, causing them to dissolve more quickly in the mouth. Additional
spoonfuls of melted chocolate drizzled all over the top combine with the milky flavor
and creamy texture of the base to create a much-favored flavor. Stracciatella is one of
the few flavors that almost always sells out daily at Morano Gelato, and it’s easy to
understand why.
Any dark chocolate (60 to 70 percent cacao) will work for the chocolate-chip base,
but my preference is 60 percent cacao. Although the base is simple, an extra step is
required to melt and add the chocolate after the gelato has finished freezing. Don’t be
tempted to add more chocolate to the recipe because it will change the consistency of
the gelato. A little extra chocolate on top enhances the presentation as well as the
flavor of the gelato, and this is how it is served in Italy. Stracciatella gelato goes with
just about any dessert or gelato flavor, but when blended with Menta gelato, it creates
an irresistible frappé (shown here).
Ingredients
5.3 ounces / 150 grams 60% to 70% dark chocolate, chopped into small pieces
Prepare
Cook
Freeze
to sit 30 to 45 minutes until no longer hot. Then place it in the refrigerator to cool
necessary.
7. Using a rubber spatula, scoop the gelato into a storage container. Place the
uncovered container immediately in the freezer and begin prepping the chocolate
chip base.
Prepare the Chocolate

8. Fill a small saucepan a quarter of the way with water and bring to a simmer over
medium heat. The water should remain at a simmer. Place the chocolate in a
heatproof glass bowl over the saucepan to create a double boiler. The bowl should
fit snugly on top of the saucepan, but the bottom of the bowl should not touch the
water. The steam from the simmering water will melt the chocolate. Using a
heatproof spatula, stir the chocolate from time to time to ensure even melting.
9. Once the chocolate is fully melted and liquid, turn off the heat and carefully
remove the bowl from the saucepan. Allow the chocolate to cool slightly for 2
minutes. Remove the gelato from the freezer. It’s important to work very quickly
as the gelato should not melt much during this process. Using a tablespoon, begin
drizzling the melted chocolate into the gelato and gently swirl it in with a spatula.
Save a small amount of chocolate to drizzle on top before serving. The chocolate
should freeze upon contact with the gelato. Make sure to incorporate the
chocolate into the gelato at the bottom of the container so that little pieces of
chocolate can be seen throughout the gelato. Do not take more than 3 minutes to
add in the chocolate or the gelato will begin to melt.
gelato, seal the storage container with an airtight lid, and put it in the freezer.
scoop but soft and creamy in texture. Remove the gelato from the freezer a few
minutes before serving.
Serve
12. Reheat the chocolate set aside for garnish either over the pot of simmering water
used before or in the microwave on low, being careful that it doesn’t burn.
Drizzle chocolate decoratively on top of the gelato. Put the gelato back in the
freezer for 5 more minutes to allow the chocolate to harden before serving.
◁ CIOCCOLATO FONDENTE
Dark Chocolate
M any gelato shops will choose to distinguish between the different types of
chocolate used, such as dark, milk, white, or even extra-dark (nero fondente). Some
artisanal shops will even specify the brand of chocolate used in their creations,
particularly if it’s a highly regarded producer. No matter what chocolate is used,
there’s no doubt that a strongly flavored, smooth, and creamy chocolate gelato
indicates a gelato chef who knows his or her trade well.
This gelato isn’t as dark as our own dark chocolate at Morano Gelato (we offer a
milk-chocolate flavor as well), but it has a nice depth of flavor that is rich and sweet
and sure to please any chocolate lover. Two types of chocolate are used for this
recipe in addition to the cacao powder. (There is a difference between cacao and
cocoa powder, see here, but either will work.) Choose the highest-quality chocolate
and cacao powder available, keeping in mind that the better and purer the chocolate,
the better the gelato will taste.
Cioccolato Fondente gelato stands alone because of its strong flavor, but chocoholics
will find it delicious paired with just about any other gelato. Or you can enjoy it as I
always have—blended with whole milk as a frappé (shown here) and topped with
whipped cream.
Ingredients
2 pinches kosher salt
1.05 ounces / 30 grams cacao powder
2 egg yolks
0.9 ounce / 25 grams 100% dark chocolate, finely chopped
1.4 ounces / 40 grams 60% to 70% dark chocolate, finely chopped
Prepare
1. Mix the milk powder, sugar, salt, cacao powder, and tapioca starch in a bowl.
4. Put both kinds of dark chocolate into a separate glass or heatproof bowl that’s
large enough to hold the entire base once it has finished cooking. Set aside and
begin cooking the base.
Cook
Freeze
6. Pour half of the hot base into the bowl containing the chocolate and whisk to
allow the chocolate to melt and incorporate into the mixture. Then whisk in the
rest of the hot base, making sure all of the chocolate is fully melted and mixed in.
Allow the mixture to sit 30 to 45 minutes, until no longer hot. Then place it in the
Serve
Cacao vs. Cocoa

Cacao powder is raw chocolate in its purest form. It will contribute a bolder chocolate flavor, which is why
I prefer it. Generally, cocoa powder has additives, and sometimes even sweeteners, that affect the flavor of
the powder.
Natural and unsweetened cocoa powder is a close second to cacao powder and is best if cacao powder is
not available.
Frappé
You can use this recipe to make a chocolate or any other flavor of frappé. Any type of milk works, but for the
best results, I recommend using whole milk. If you’re using two different kinds of gelato, just divide the
gelato measurement by half so that equal parts of each flavor are incorporated into the frappé. An Italian
frappé is much lighter and thinner than an American milkshake but still flavorful. If you prefer a thicker
version, you’re welcome to add more gelato to achieve the desired consistency.
5.3 ounces / 150 grams gelato
7 ounces / 200 grams whole milk
Yield: 12 ounces / 355 milliliters
Place gelato and milk into a blender and blend until all of the gelato is incorporated into the milk, and the
mixture is smooth and creamy. Top with whipped cream, if desired. Enjoy!
I CLASSICI
The Classics
Yogurt Greco (Greek Yogurt)

Ciliegia (Cherry)
Crema di Agrumi (Citrus Cream)
Cannella (Cinnamon)
Crema di Cocco (Coconut Cream)
Amaretto (Italian Almond Cookie)
Caramello (Caramel)
Cassata (Sicilian Cake with Candied Fruit)
Bacio (Chocolate-Hazelnut Kiss)
Cioccolato e Peperoncino (Chocolate and Red Chili Pepper)
Gelsomino (Jasmine)
Zuppa Inglese (English Pudding)
Malaga (Marsala Raisin)
Menta (Mint)
Olio d’Oliva (Olive Oil)
Riso (Rice)
Ricotta e Pera (Ricotta and Pear)
Tiramisu (Tiramisu)
Zabaione (Sweet Wine Custard)
Crema Fiorentina (Florentine Cream)
Crema Catalana (Crème Brûlée)
YOGURT GRECO
Greek Yogurt
Y ogurt Greco gelato does not contain the typical thick Greek yogurt but is rather an
enhanced variation of the classic yogurt flavor. The base recipe uses a little yogurt
powder and lemon juice to give the gelato its typical yogurt flavor, but for those who
want something more, adds chopped walnuts, honey, and cinnamon. The cinnamon
spice and sweet honey complement one another to deliver a delicious and unique
flavor.
Ingredients
1 pinch ground cinnamon
1.06 ounces / 30 grams honey
1.25 ounces / 35 grams walnuts, chopped
1.05 ounces / 30 grams yogurt powder
Prepare
1. Mix the milk powder, sugar, cinnamon, and tapioca starch in a bowl.
3. Whisk in the corn syrup, honey, and walnuts. (If the honey is too thick, warm it a
little to make it fluid enough to pour.)
Cook
Freeze
5. Pour the mixture into a clean glass or stainless-steel bowl. Add the yogurt powder
to the hot base by sifting it through a fine mesh sieve to help break up any lumps.
Whisk well to incorporate the yogurt powder, breaking up any remaining lumps.
Allow the mixture to sit 30 to 45 minutes until no longer hot. Then place it in the
7. Once the mixture has cooled completely and thickened further, lightly whisk in
the lemon juice.
8. Pour the mixture into the bowl of the gelato machine and churn the gelato
Serve
◁ CILIEGIA
Cherry
T his recipe is made with fresh cherries. While any variety that is in season will
work, sour cherries or bing cherries are the two types that I would recommend for
this flavor, with bing cherries being my first choice. Leave the cherries out for a few
days on your kitchen counter to get them extra ripe and juicy for the gelato.
Removing the pit from each cherry requires a little more work, but the end result is a
nicely flavored gelato with flecks of cherry throughout.
Like other gelato artisans, I’ve chosen to make Ciliegia into a dairy-based flavor as
opposed to a sorbet. I love the combination of cherries and cream, and I think the
fruit is best represented this way.
Ingredients
1 pinch kosher salt
5.65 ounces / 160 grams fresh cherries, stems removed, pitted, and finely chopped (about 32 cherries)
Prepare
Cook
Freeze
5. Pour the mixture into a clean glass or stainless-steel bowl. Whisk in the cherries
and any juice.
Allow the mixture to cool 30 to 45 minutes, until no longer hot. Then place it in
the refrigerator to cool completely, about 4 hours. If the mixture needs to be used
Serve
Cherries
Cherry gelato in Italy is often called amarena because of the popular use of amarena
cherries in gelato production. These cherries, found in the Emilia-Romagna region of
Italy, are small, dark in color, and more bitter than the cherries we are used to in
America. Although one can find amarena cherries packaged in syrup by the famous
Italian producer Fabbri, I’ve chosen to use fresh cherries for this recipe.
How to Tell If Gelato Is Done

• The gelato thickens into a firm but easy-to-remove mass and pulls away from the sides of the canister as it
is being churned
• Some of the gelato is frozen to the canister sides, and the machine paddle is moving more slowly through
the gelato
• The gelato has been churning for at least 30 minutes
CREMA DI AGRUMI
Citrus Cream
A traditional Sicilian flavor, Crema di Agrumi is close in taste to an American

Creamsicle. The original version calls for an array of citrus because Sicily is known
for its many high-quality varieties, but I’ve kept this recipe simple yet bold with
lemon, orange, and a little lime zest. If you enjoy a strong citrus flavor and are
looking for a little texture, finely chop a few strips of lemon and orange rind and add
to the base before cooking.
Ingredients
0.35 ounce / 10 grams strained, fresh-squeezed lemon juice (just over 2 teaspoons)
0.35 ounce / 10 grams strained, fresh-squeezed orange juice (just over 2 teaspoons)
Zest of 3 lemons, 2 oranges, and 1 lime, preferably organic, finely chopped
Prepare
3. Whisk in the corn syrup, lemon and orange juices, and all of the zest.
Cook
Freeze
necessary.
Serve
CANNELLA
Cinnamon
T his Cannella gelato is bold and sweet. It is one of my favorite flavors and, until
recently, was not commonly available in America. I’ve incorporated an egg yolk into
the recipe to help round out the texture provided by the ground cinnamon, but it also
helps to give the gelato more body.
Cinnamon gelato is a dream come true for any cinnamon and sugar lover, and it’s
perfect served on warm apple crisp during a cool fall day.
Ingredients
0.2 ounce / 6 grams ground cinnamon
1 egg yolk
Prepare
1. Mix the milk powder, sugar, cinnamon, and tapioca starch in a bowl.
3. Whisk in the corn syrup and egg yolk.
Cook
Freeze
necessary.
Serve
CREMA DI COCCO
Coconut Cream
C rema di Cocco gelato gets its taste and texture from strongly flavored coconut
flakes. I recommend using the sweetened variety for this recipe, but unsweetened will
work. The vanilla extract gives this flavor a familiar taste as coconut and vanilla are
often paired together. Use a high-quality vanilla extract, such as a brand of
Madagascar vanilla, which should be available in the baking aisle of most
supermarkets.
Coconut Cream is classically paired with chocolate. It’s like eating a frozen Mounds
bar!
Ingredients
1 pinch kosher salt
0.15 ounce / 4 grams vanilla extract
4.1 ounces / 115 grams sweetened coconut flakes
Prepare
3. Add the corn syrup, vanilla extract, and coconut flakes. Blend with an immersion
blender so that the coconut flakes are reduced to small pieces and fully
incorporated into the base.
Cook
Freeze
about 4 hours. If the mixture needs to be used right away, submerge most of the
bowl in an ice bath and let it sit 30 to 40 minutes, refreshing the ice as necessary.
Serve
AMARETTO
Italian Almond Cookie
M ade with one of my favorite kinds of Italian cookie, Amaretto gelato is sweet and
has a strong almond flavor. I use the classic Lazzaroni cookies for this recipe, but any
type of store-bought amaretto cookie, including Lazzaroni Amaretti Cookie Snaps,
will work. Amaretto is a fun Italian-themed flavor that can be paired with a simple
cake or fruit crostata (“tart”).
Ingredients
0.2 ounce / 5 grams almond extract or amaretto liqueur
2.1 ounces / 60 grams amaretti (“almond cookies”), crushed by hand or chopped, plus extra for garnish
Prepare
3. Add the corn syrup, the almond extract or liqueur, and amaretti. Blend with an
immersion blender to fully incorporate these ingredients, making sure no large
pieces of the amaretti remain.
Cook
Freeze
necessary.
Serve
minutes for the gelato to soften outside of the freezer before eating. Sprinkle
crushed amaretti cookies on top.
◁ CARAMELLO
Caramel
A t Morano Gelato, we’re fortunate to have a special caramel sauce made for our
gelato by Red Kite Candy of Thetford, Vermont—a company that makes the best
caramel I have ever had. If you’re up for a challenge with potentially excellent
results, purchase their caramels online at redkitecandy.com and make a sauce out of
them (see recipe).
You can, of course, use your own caramel sauce or a commercially prepared one that
you love for this recipe. I used Wicked Good Caramel Topping by Schlotterbeck &
Foss. This caramel appeals to me both for the fact that it is produced in the
neighboring state of Maine and for its intensely delicious flavor. Remember, the
stronger the flavor of the caramel and the purer the ingredients, the better tasting your
gelato will be. Just make sure that the sauce you choose is fluid enough to dissolve
into the gelato base without leaving any hard caramel lumps.
I’ve made this Caramello gelato recipe with only a slight salty finish. Those looking
for a saltier version can add an additional 3 pinches of salt to the recipe or garnish the
gelato with sea salt flakes.
Ingredients
6 ounces / 170 grams granulated sugar
1 pinch kosher salt
1 ounce / 28 grams light corn syrup
3.5 ounces / 100 grams caramel sauce, plus a little extra to drizzle on top (optional)
1 egg yolk
Prepare
3. Whisk in the corn syrup, caramel sauce, and egg yolk.
Cook
Freeze
necessary.
Because of its high sugar content, Carmel gelato will be slightly softer than other
flavors when ready.
Serve
minutes for the gelato to soften outside of the freezer before eating. Drizzle a little
caramel sauce on top, if desired.
Why We Love Salty and Sweet

What make this taste combination so desirable? One theory is that our body needs salt but doesn’t store it,
so we have a built in craving for it. Sugar means calories and energy—something else our body wants. Two
simultaneous positive biological responses make for one pleasurable taste sensation that’s simply
irresistible.
Caramel Sauce (from Red Kite caramels)

3 tablespoons milk or cream
1 package (4 ounces / 113 grams) of your favorite Red Kite caramel flavor
Add the milk or cream to the caramels and slowly heat on the stove top, stirring
constantly. Heat only until the caramels have melted and the milk or cream has been
incorporated. If using a microwave, heat the caramels and milk or cream on low
power, stopping to stir a couple of times during the melting process.
CASSATA
Sicilian Cake with Candied Fruit
W hen asked about my favorite gelato flavors, Cassata is second only to dark
chocolate. Cassata is a well-known Sicilian cake consisting of candied fruit, ricotta,
citrus, almond, and chocolate, layered on top of a liqueur-soaked sponge cake. The
cake is finished with a layer of marzipan and brightly colored icing, and garnished
with large pieces of candied fruit. This gelato contains all the same flavors, only in
frozen form.
Ingredients
1 pinch kosher salt
3.55 ounces / 100 grams whole cow’s-milk ricotta
0.2 ounce / 5 grams almond extract
Zest of 1 lemon and 1 orange
2.1 ounces / 60 grams candied fruit or maraschino cherries, finely chopped
Prepare
3. Whisk in the corn syrup, ricotta, almond extract, and lemon and orange zest.
Cook
Freeze
to sit 30 to 45 minutes, until no longer hot. Then place in the refrigerator to cool
necessary.
bowl of the gelato machine and gently stir in the chocolate and candied fruit or
maraschino cherries. Churn the gelato according to the manufacturer’s directions.
The gelato will expand and should spin until it’s thick and creamy but still soft
enough to scoop into a storage container, about 30 to 55 minutes.
Serve
BACIO
Chocolate-Hazelnut Kiss
B aci (“kisses”) candies, chocolates filled with hazelnuts, are the inspiration for this
gelato flavor. These signature Italian chocolates, wrapped in silver foil with blue
stars, have love quotes tucked inside and are now available in many American shops.
Ingredients
2.1 ounces / 60 grams whole hazelnuts, roasted and chopped
1 egg yolk
Prepare
1. Mix the milk powder, sugar, salt, cacao powder, and tapioca starch in a bowl.
3. Add the corn syrup and hazelnuts. Blend with an immersion blender so that the
hazelnuts are reduced to smaller pieces and are incorporated into the base.
4. Whisk in the egg yolk.
Cook
Freeze
necessary.
Serve
◁ CIOCCOLATO E PEPERONCINO
Chocolate and Red Chili Pepper
T he Cioccolato e Peperoncino flavor delivers a chilled temperature with a hot kick

at the finish. It is tantalizing to those who love spicy foods or enjoy opposing
sensations, such as hot and cold, at once. This recipe includes cinnamon, which is
commonly paired with chocolate and red chili pepper. I use cayenne pepper instead
of red pepper flakes so that the texture of the chocolate remains smooth, but I garnish
the finished gelato with red pepper flakes.
Lastly, I use a dark-chocolate gelato base for this recipe to give a rich depth of flavor
and a palate-pleasing backdrop for the spice.
However you make Cioccalato e Peperoncino gelato, it is sure to offer a deliciously

unexpected taste surprise.
Ingredients
2 pinches ground cayenne pepper
3 pinches ground cinnamon
2 egg yolks
0.9 ounce / 25 grams 100% dark chocolate, finely chopped
Red pepper flakes for garnish (optional)
Prepare
1. Mix the milk powder, sugar, salt, cacao powder, cayenne pepper, cinnamon, and
tapioca starch in a bowl.
4. Put both kinds of dark chocolate into a separate glass or heatproof bowl that’s
large enough to hold the entire base once it has finished cooking. Set aside and
begin cooking the base.
Cook
5. Pour the mixture for the base into a 2.5-quart / 2.36-liter saucepan, using a spatula
to scrape the sides of the bowl. Place the saucepan on medium-high heat and
cook, whisking continuously to prevent any burning or clumping. Whisk slowly
in the beginning and increase speed as the mixture gets warmer and begins to
steam and thicken. It should thicken without boiling after 8 to 12 minutes on the
heat; watch carefully so it doesn’t burn. Once the mixture has thickened enough
to coat the back of a spoon, continue cooking 15 seconds longer, whisking
vigorously. Then immediately remove from the heat.
Freeze
6. Pour half of the hot base into the bowl containing the chocolate and whisk to melt
the chocolate and incorporate it into the mixture. Finish by carefully whisking in
the rest of the hot base, making sure all of the chocolate is fully melted and mixed
in.
Allow the mixture to sit 30 to 45 minutes, until no longer hot. Then place in the
Serve
red pepper flakes, if desired.
Cayenne
Cayenne pepper is potent, so the recipe only calls for a small amount, but if you like
more heat, you can use more. You can also choose a different kind of pepper (in
powder form) if cayenne is not to your liking. Just remember that the gelato will take
on the flavor of whatever pepper you use. If you choose to adjust the recipe, I
recommend tasting the base before cooking it to ensure proper proportions.
◁ GELSOMINO
Jasmine
T he first time I tasted Gelsomino in Italy ten years ago, I was so surprised that a
gelato flavor like this existed. It was sweet and milky with a flowery finish.
Nowadays, unusual flavors are becoming more common, and flower extracts and
essences are more readily available. I created this recipe using a jasmine essence by
Dragonfly, a company I found online. I recommend searching online or in a local
Asian specialty food store for a high-quality jasmine essence or extract. Make sure
that it can be used in cooking and isn’t an oil.
Jasmine gelato is perfect on a spring or summer day with fresh berries, or by itself to
surprise and delight guests with its unique flavor.
Ingredients
0.4 ounce / 12 grams jasmine essence or extract
Prepare
3. Whisk in the corn syrup and jasmine essence or extract.
Cook
Freeze
necessary.
Serve
Jasmine
Originally from Asia, jasmine is mentioned in Chinese writings as far back as the
ninth century. Its famous aroma comes from an oil in the petals, and that is the part
of the plant where the flavoring originates.
Most jasmine extracts or essences, if produced correctly, should be strong in flavor,
and a little will go a long way.
◁ ZUPPA INGLESE
English Pudding
Z uppa Inglese, literally translated as “English soup,” is a unique flavor inspired by

the English trifle but with an Italian twist. The base of this gelato is custard with a
little nutmeg and rum. Once frozen, the gelato is layered with pieces of sponge cake
soaked in a bright red Florentine liqueur called alchermes. This liqueur may be hard
to find so, if necessary, you can substitute grenadine and rum. Either homemade or
store-bought sponge cake will work here. A pastry brush should be used to spread the
liqueur on the cake for the assembly of this gelato trifle. For an easy alternative if you
don’t wish to put together a trifle, serve the gelato with sponge cake.
The flavor of Zuppa Inglese evokes memories of Christmas pudding, making it a

wonderful choice for the holidays or other festive occasions.
Ingredients
1 pinch kosher salt
1 pinch ground nutmeg
0.4 ounce / 12 grams dark rum
4 egg yolks
6.55 ounces / 185 grams alchermes*
6.55 ounces / 185 grams powdered sugar
13.1 ounces / 370 grams warm water
Sponge cake, for layering
* If you cannot find alchermes, you may substitute equal parts of grenadine and rum in place of the
alchermes, powdered sugar, and water mixture.
Prepare
1. Mix the milk powder, sugar, salt, nutmeg, and tapioca starch in a bowl.
2. Add the heavy cream, whole milk, and rum and whisk well to incorporate all of
Cook
Freeze
necessary.
still soft enough to scoop into a storage container, about 30 to 55 minutes. This
gelato will be slightly softer than other flavors due to the alcohol content.
9. Freeze at least 4 hours, until semi-firm.
10. While the gelato is in the freezer, prepare the sponge cake and liqueur for the
trifle. Mix alchermes, powdered sugar, and water in a small bowl. (If using
grenadine and rum, combine equal parts of both.) Whisk well.
11. Cut the sponge cake into thin slices and fit a single layer of them into the bottom
of a small trifle bowl or other quart-sized glass dish. Brush the liqueur mixture
onto each piece of sponge cake.
12. Remove the gelato from the freezer and, working quickly to avoid the gelato
melting, spread it on top of the cake. Repeat layers of liqueur-soaked cake and
gelato until the dish is full. The gelato layers should be bigger than the cake
layers, and I recommend no more than three layers of cake total. (If the gelato
begins to melt, you can put the trifle and gelato in the freezer to firm up before
finishing.) The trifle can be finished with either a layer of gelato or cake on top. If
finishing with gelato, you can crumble pieces of cake over the gelato for garnish
when serving.
13. Cover the gelato trifle with a lid or plastic wrap and freeze for another 2 to 4
hours, or until the gelato is firm enough to scoop but still soft and creamy in
texture.
Serve
14. Enjoy the fresh gelato trifle within 24 hours.
MALAGA
Marsala Raisin
A lthough I’ve never been a big fan of raisins, I love this gelato flavor. Italy’s
Malaga is comparable to our rum raisin, but the Marsala wine gives this gelato an
unfamiliar but appealing complexity. It’s sweet, easy to make, and easy to eat. Just as
with Crema all’Uovo, I find that a sweet Marsala wine is best for this recipe, but any
Marsala wine will work.
Ingredients
2.65 ounces / 75 grams raisins, finely chopped
Prepare
3. Whisk in the corn syrup, raisins, and Marsala wine.
Cook
Freeze
necessary.
Serve
MENTA
Mint
M int is a great flavor to enjoy all year round, with variations possible to suit the
season or your imagination (such as adding pieces of finely chopped chocolate or
crushed candy canes). The Italians, however, enjoy this flavor as is, and I love the
simplicity of it.
In honor of the Italian tradition, I’ve created an easy-to-make recipe using a

peppermint extract. Look for a strong and high-quality peppermint extract. I used an
organic peppermint extract by Flavorganics (www.flavorganics.com). I have also
added salt to this recipe to help round out the flavor and give the Menta gelato a little
salty kick at the finish.
Ingredients
1 pinch kosher salt
0.3 ounce / 8 grams peppermint extract
Prepare
3. Whisk in the corn syrup and peppermint extract.
Cook
Freeze
necessary.
Serve
OLIO D’OLIVA
Olive Oil
O live oil may seem like a strange flavor for gelato, but Olio d’Oliva is common in
Italy and becoming more popular throughout America as chefs blur the lines between
savory and sweet. Olive oil is not necessarily savory, however. Good olive oil
straight from an artisanal producer can have aromatic notes of flowers, fruit, or even
herbs.
Pruneti, a Tuscan producer of olive oil, is my preferred source for this ingredient and
has been for years. This purveyor makes some of the best olive oil I’ve ever had.
Ingredients
1.25 ounces / 35 grams high-quality olive oil
Prepare
Cook
Freeze
necessary.
directions. About halfway through spinning, once the gelato has begun to thicken,
pour the olive oil into the gelato as it spins, allowing the gelato paddle to
incorporate the oil. (If it’s not possible to pour in the olive oil while your machine
is spinning, stop the machine, add the oil, and then start it again.) The gelato will
continue to expand and should spin until it’s thick and creamy but still soft
enough to scoop into a storage container, about 30 to 55 minutes.
Serve
RISO
Rice
R iso gelato is a flavor that many are hesitant to try and are pleasantly surprised
after the first bite. It’s a common flavor in Italy and loved by many, but those who are
unfamiliar with it should think of Riso gelato as a frozen version of a creamy vanilla
rice pudding. If rice pudding has never been your dessert of choice, then Riso may
not be the gelato for you. But if you’re already a rice-pudding lover or just want to
surprise your guests with something new, give this flavor a try.
For a creamier rice base, try substituting instant rice for half of the cooked rice. Cook
the instant rice in the base on the stovetop when thickening the starch. Just make sure
the rice is fully cooked before cooling and freezing the gelato.
Ingredients
0.2 ounce / 6 grams vanilla extract
4.35 ounces / 125 grams cooked medium- or long-grain rice, finely chopped
Prepare
2. Add the heavy cream, whole milk, and vanilla extract and whisk well to
3. Add the corn syrup and cooked rice. Blend with an immersion blender, making
sure to reduce the rice to small pieces.
Cook
Freeze
necessary.
Serve
◁ RICOTTA E PERA
Ricotta and Pear
R icotta e Pera gelato is meant to mimic the creamy, pear-infused filling of one of
the best and most popular Italian cakes, Torta Ricotta e Pere. In fact, Ricotta and Pear
is one of my favorite flavors because of its sweetness and its texture. You can taste
the ricotta, and the pears add a subtle dimension that contributes to the sweetness of
the flavor.
I suggest using Bosc pears for this flavor since they ripen nicely and are usually
juicier than other pears.
Due to Ricotta e Pera gelato’s delicate flavor, I recommend it be enjoyed all on its
own or perhaps as a complement to a simple, buttery piece of pound cake.
Ingredients
1 pinch kosher salt
3.55 ounces / 100 grams whole cow’s-milk ricotta
7.05 ounces / 200 grams ripe Bosc pears, peeled, ends removed, cored and diced (about 2 pears)
Prepare
1. Mix the milk powder, sugar, salt, and tapioca starch in a small bowl.
3. Add the corn syrup, ricotta, and pear. Blend well with an immersion blender to
incorporate all of the ingredients into the base, making sure the pear has been
reduced to very fine pieces.
Cook
Freeze
necessary.
Serve
Ricotta
Whole cow’s-milk ricotta is a must for this recipe because of the fat content. I
strongly suggest using the best and freshest ricotta possible as it will contribute to the
gelato’s depth of flavor. If it’s available in your supermarket, I recommend ricotta
from Calabro Cheese (www.calabrocheese.com). It’s my favorite choice.
TIRAMISU
Tiramisu
T iramisu, literally translated as “pick me up,” is a popular Italian dessert featuring

espresso, an egg-based custard, mascarpone, ladyfingers, Marsala wine, and a little
chocolate. This gelato recipe has many of those essential ingredients, giving it a
flavor profile very similar to the dessert.
Ingredients
3 ounces / 85 grams brewed and cooled espresso (just over 1 shot)
2 egg yolks
1.4 ounces / 40 grams ladyfingers, crushed or finely chopped
Prepare
2. Add the heavy cream, whole milk, and Marsala wine and whisk well to
3. Whisk in the corn syrup, espresso, and egg yolks.
Cook
Freeze
necessary.
bowl of the gelato machine, gently stir in the dark chocolate and ladyfingers, and
churn the gelato according to the manufacturer’s directions. The gelato will
expand and should spin until it’s thick and creamy but still soft enough to scoop
into a storage container, about 30 to 55 minutes.
Serve
◁ ZABAIONE
Sweet Wine Custard
Z abaione is a classic dessert popular in many countries but with origins in Italy. It
consists of egg yolks whipped well with sugar and a fortified wine to create a light
and creamy custard, which is usually topped with berries and served in a champagne
glass. It’s one of my favorite desserts, and when mascarpone and espresso are added,
I often use it as the base for my homemade tiramisu. Zabaione gelato may not have
the same aerated texture as its dessert counterpart, but sugar, egg yolks, and wine are
still used to create a delicious, creamy, and elegant gelato flavor. I recommend using
a good-quality port for this recipe.
Zabaione gelato, like the dessert, is best enjoyed with blueberries, strawberries,
raspberries, or any other kind of berry or fruit, or just by itself with a little whipped
cream. For the best complementary garnish, use fresh, ripe fruit. Break out the
champagne glasses and enjoy!
Ingredients
1 pinch kosher salt
1.3 ounces / 37 grams port or other fortified wine
4 egg yolks
Assorted berries and mint leaves for garnish

Prepare
2. Add the heavy cream, whole milk, and wine and whisk well to incorporate all of
Cook
Freeze
necessary.
Serve
berries and mint leaves, as desired.
Fortified Wine
A fortified wine like port is one to which additional alcohol has been added during
the fermentation process. Fortified wines are usually viscous and on the sweet side.
Other fortified wines include sherry, Marsala, and Madeira. Your gelato will take on
slightly different flavors depending on the wine you choose. Experiment to find your
favorite.
◁ CREMA FIORENTINA
Florentine Cream
B ased on Florence’s gelateria Badiani’s famous Buontalenti gelato, Crema

Fiorentina, with its hints of vanilla, egg, and orange, is touted as the city’s signature
flavor. Bernardo Buontalenti, a multitalented Florentine man, is credited as the
inventor of modern gelato. Buontalenti introduced his own gelato recipe and hand-
cranked machine to the Medici, Florence’s ruling family, at a large banquet in the
sixteenth century. They were so impressed that the rest, as we say, is history. Many
variations have sprung up over the years—here’s ours for you to try. For a fun twist,
try folding equal parts homemade whipped cream into the gelato once it has had time
to set in the freezer but is still soft in consistency. It will produce a cold, mousse-like
dessert.
Crema Fiorentina is a great alternative to Crema all’Uovo and can be paired with
almost any other gelato or sorbet flavor. Flecked with vanilla seeds, orange zest, and
a hint of salt, Crema Fiorentina gelato will delight the palate and is sure to be a hit at
any summer dinner party.
Ingredients
1 pinch kosher salt
4 egg yolks
1 vanilla bean, sliced down the middle and opened, seeds scraped out
Zest of 1/2 orange, finely chopped
Prepare
Cook
the sides of the bowl. Whisk in the vanilla bean seeds. Place the saucepan on
medium-high heat and cook, whisking continuously to prevent any burning or
clumping. Whisk slowly in the beginning and increase speed as the mixture gets
warmer and begins to steam and thicken. It should thicken without boiling after 8
to 12 minutes on the heat; watch carefully so it doesn’t burn. Once the mixture
has thickened enough to coat the back of a spoon, continue cooking 15 seconds
longer, whisking vigorously. Then immediately remove from the heat.
Freeze
necessary.
6. Once the mixture has cooled completely and thickened further, whisk in the
orange zest, pour the mixture into the bowl of the gelato machine, and churn
Serve
Oranges and Zest
The easiest and most efficient way to get the zest you need from the orange is by
using a microplane. The teeth are much sharper and more even than the smallest
holes in a traditional grater. Make sure you only take the zest from the very top layer
of the skin. The white pith beneath the skin is bitter and should be avoided when
zesting.
◁ CREMA CATALANA
Crème Brûlée
C rema Catalana is a fun and unique flavor to make, particularly for those who love
crème brûlée as a dessert. Crema Catalana gets its name from the Spanish version of
crème brûlée and is a common gelato flavor in Italy, usually without the caramelized
sugar on top. Considering that’s my favorite part of the dessert, I have included the
crunchy sugar topping in this recipe.
Although it requires additional time to prep, Crema Catalana is well worth it. I
recommend making this gelato the night before you plan to serve it so the gelato can
firm up in the freezer overnight. A small brûlée torch is required, and I recommend
using a high-quality vanilla extract, such as a brand of Madagascar vanilla, which
should be available in the baking aisle of most supermarkets. A small, quart-sized
glass storage container is also necessary for the gelato when caramelizing the sugar
on top.
Crema Catalana should wow any dinner guest and is best served by itself in its glass
dish.
Ingredients
1 pinch kosher salt
0.18 ounces / 5 grams vanilla extract
4 egg yolks
1 vanilla bean, sliced down the middle and opened, seeds scraped out
Granulated sugar, for caramelizing
Prepare
2. Add the heavy cream, whole milk, and vanilla extract and whisk well to
Cook
the sides of the bowl. Whisk in the vanilla bean seeds. Place the saucepan on
medium-high heat and cook, whisking continuously to prevent any burning or
clumping. Whisk slowly in the beginning and increase speed as the mixture gets
warmer and begins to steam and thicken. It should thicken without boiling after 8
to 12 minutes on the heat; watch carefully so it doesn’t burn. Once the mixture
has thickened enough to coat the back of a spoon, continue cooking 15 seconds
longer, whisking vigorously. Then immediately remove from the heat.
Freeze
necessary.
7. Using a rubber spatula, scoop the gelato into a glass storage container that would
be appropriate for serving. Make sure it is evenly distributed in the container and
then smooth out the gelato’s surface as much as possible.
gelato, seal with an airtight lid, and place in the freezer.
9. Freeze until very firm, at least 10 hours. After 10 hours, pull the gelato from the
freezer, remove the parchment paper or plastic wrap, and use a spatula or other
utensil to smooth out the surface of the gelato one more time. Place the gelato
back in the freezer for another 10 minutes while you prepare the torch.
Brûlée
10. Sprinkle enough sugar on the gelato to cover the surface. Pick up the dish and
lightly tilt it in all directions so that the sugar coats the entire surface. With the
torch flame setting on medium-low, slowly heat the surface, lightly caramelizing
the first layer of sugar. Spend no more than 5 minutes going over the entire
surface and then return the gelato, uncovered, to the freezer for 20 minutes. It’s
important to work as quickly as possible to ensure that the gelato does not melt.
Add a second coat of sugar to the surface of the gelato and repeat the
caramelizing process two more times, browning the last layer of sugar as much as
possible. The last layer may take a little more time to get the sugar to caramelize
and fully change color.
11. Place the gelato in the freezer one last time for about an hour to allow the surface
of the gelato to freeze, and then Crema Catalana is ready to be served.
Serve
NOCI
Nuts
Mandorla (Almond)
Mandorla e Arancia (Almond and Orange)
Nocciola (Hazelnut)
Pistacchio (Pistachio)
Noce (Walnut)
Pinolo (Pine Nut)
Noce e Pera (Walnut and Pear)
◁ MANDORLA
Almond
M andorla will be a hit with anyone who is a fan of almonds or marzipan. It’s
loaded with flavor, sweet with a slight salty finish, and has plenty of crushed almonds
for texture. Sicily is known for its almonds—if you can get your hands on a bag of
those, use them in this recipe. Alternatively, California produces great almonds that
will work in this recipe as well. You’d be surprised at how different the gelato tastes
when it’s made with strong-flavored and high-quality almonds.
Almond gelato is often eaten alone or paired with Dark Chocolate, although I’ve
made many frappés of this flavor for those customers who cannot get enough of it.
For a little extra crunch, especially for the almond lover, toast a handful of almonds.
After they cool, chop them finely, sprinkle them on top of a bowl of Mandorla, and
finish with a light dusting of sea salt flakes. This garnish, I promise, will not
disappoint.
Ingredients
2.45 ounces / 70 grams almonds, shelled and roughly chopped with skins on, plus additional chopped almonds
for garnish (optional)

Prepare
3. Add the corn syrup, almond extract, and almonds. Blend with an immersion
blender to fully incorporate the ingredients, making sure the almonds are reduced
to small pieces.
Cook
Freeze
necessary.
Serve
chopped almonds before serving, if desired.
Tip
The secret to getting the maximum depth and breadth of flavor for Almond gelato is to use more than one
form of the nut. Using a good-quality almond extract is essential. Also, leaving the skins on the almonds
gives both additional flavor and color.
Try it Affrogato Style

For a sweet way to kick-start your day, enjoy Mandorla gelato the way Italians do—affrogato al caffè, or
literally, “drowned in coffee.” Start with a scoop of the gelato and pour a shot of espresso over the top of it.
MANDORLA E ARANCIA
Almond and Orange
C itrus zest adds a fun flavor twist to Almond gelato, giving a new dimension to the
taste. The orange flavor makes the gelato all the more refreshing on a hot day.
Enjoy this gelato alone or paired with a complementary dessert, such as a simple
Italian crostata or a buttery cake. Mandorla e Arancia is a not-to-miss flavor that
offers a pleasant surprise to the taste buds.
Ingredients
2.45 ounces / 70 grams almonds, shelled and roughly chopped with skins on
Zest of 2 oranges, finely chopped
Prepare
3. Add the corn syrup, almond extract, and almonds. Blend with an immersion
blender to fully incorporate the ingredients, making sure the almonds are reduced
to small pieces.
Cook
Freeze
5. Pour the mixture into a clean glass or stainless-steel bowl, whisk in the orange
zest, and then lay plastic wrap directly on the surface of the mixture to prevent a
skin from forming on top. Allow the base to sit 30 to 45 minutes, until no longer
hot. Then place in the refrigerator to cool completely, about 4 hours. If the
mixture needs to be used right away, submerge most of the bowl in an ice bath
and let it sit 30 to 40 minutes, refreshing the ice as necessary.
Serve
◁ NOCCIOLA
Hazelnut
N occiola, one of the most popular flavors at Morano Gelato Hanover, is even better
than eating Nutella straight from the jar. That’s partly because we get our hazelnuts
from the same place as those used to make Nutella: the Piedmont region of Italy,
which is renowned for this nut.
If a ground hazelnut paste from this region is not obtainable (and it is hard to get), the
next best option is the hazelnut praline paste by Love’n Bake. Since it contains added
sugar, like most other commercially available pastes, I’ve adjusted the recipe
accordingly. If you use an unsweetened ground hazelnut paste, the recipe will require
increasing the amount of granulated sugar by 20 percent. Although Morano Gelato’s
Hazelnut gelato does not contain nut pieces, I’ve added roasted chopped hazelnuts to
this recipe to deepen the flavor. I’ve also added salt to give the gelato the savory
profile it needs.
Enjoy Nocciola gelato as is, paired with a chocolate flavor, or with Crema all’ Uovo
or Fior di Latte.
Ingredients
1.05 ounces / 30 grams surface oil from hazelnut praline paste (if the oil has been mixed into the paste, add
this amount to the total hazelnut paste below)
2.8 ounces / 80 grams hazelnut praline paste, solid part only
1.6 ounces / 45 grams hazelnuts, roasted (see Roasting Hazelnuts) and chopped
Prepare
3. Add the corn syrup and hazelnut praline oil and paste. Blend with an immersion
blender to fully incorporate the ingredients, making sure no large pieces of the
hazelnut praline paste remain.
Cook
Freeze
5. Pour the mixture into a clean glass or stainless-steel bowl, whisk in the hazelnuts,
and then lay plastic wrap directly on the surface of the mixture to prevent a skin
from forming on top. Allow the base to sit 30 to 45 minutes, until no longer hot.
Then place in the refrigerator to cool completely, about 4 hours. If the mixture
needs to be used right away, submerge most of the bowl in an ice bath and let it
sit 30 to 40 minutes, refreshing the ice as necessary.
Serve
Roasting Hazelnuts
Preheat the oven to 350 degrees F/177 degrees C.
Spread the hazelnuts on a baking sheet in an even layer and bake, checking after 10
minutes. If they are brown and smell nutty, remove the hazelnuts from the oven and
allow them to cool. If they need more time, check every 2 minutes until they are fully
toasted.
Make sure not to leave the hazelnuts in the oven too long. Over-roasting them results
in bitter and bad-tasting hazelnuts.
◁ PISTACCHIO
Pistachio
P istachio ice cream is not always a popular choice. As a result, it’s often flavored
with a combination of almonds and pistachios, much to the distress of any true
pistachio fan. Morano Gelato uses pistachios from the Bronte region of Sicily. These
pistachios are famous for their vibrant green color and bold flavor. Bronte pistachios
grow on the volcanic rocks of Sicily’s Mount Etna, the largest active volcano in Italy
and, while they are ubiquitous in culinary and dessert preparations in Sicily, they are
rare outside the island.
That said, Bronte pistachios and their by-products are beginning to grow in popularity
in the United States. If you’re able to find 100 percent pure ground Bronte pistachios
or pistachio paste, use them in this recipe. If not, I’ve found a good pistachio paste by
Love’n Bake that works well combined with raw and shelled domestic pistachios.
If you’re a diehard pistachio person, this flavor may be best served alone, but I’ve
always enjoyed it with a little Cioccolato Fondente or Fior di Latte gelato.
Ingredients
1.4 ounces / 40 grams pistachio paste, solid part only, no oil
2.1 ounces / 60 grams raw pistachios, shelled and roughly chopped
Ground pistachios for garnish (optional)
Prepare
3. Add the corn syrup, pistachio paste, and pistachios. Blend with an immersion
blender to fully incorporate the ingredients, making sure no large pieces of the
pistachio paste or pistachios remain. The finer the pieces of pistachio, the better.
Cook
Freeze
necessary.
Serve
minutes for the gelato to soften outside of the freezer before eating. Sprinkle with
ground pistachios, if desired.
Pistachios
Bronte pistachios are only harvested every two years. Brontese farmers discovered
that pistachio trees give a much higher yield and higher-quality nuts if allowed to
skip a year. To this end, every other year, all the buds are snipped off the trees and
no nuts are harvested.
NOCE
Walnut
A lthough Noce gelato is not very common in America, it’s popular in Italy. For
those who appreciate walnuts or are looking for a unique nut flavor, this is it.
Walnut is a particularly nice flavor in the winter months, paired with a warm dessert
or as a cold topping for a fresh-out-of-the-oven batch of brownies.
Ingredients
4.75 ounces / 135 grams raw walnuts, shelled and roughly chopped
Prepare
1. Mix the milk powder, sugar, salt and tapioca starch in a bowl.
3. Add the corn syrup and walnuts. Blend with an immersion blender to fully
incorporate the ingredients, making sure the walnuts are broken down into little
pieces.
Cook
Freeze
necessary.
Serve
PINOLO
Pine Nut
P inolo gelato is an elegant dessert with a very Italian flavor profile. After all, rarely
do you see a pine-nut ice cream in American ice cream parlors. This gelato is as
buttery and rich as the pine nuts themselves, with a delicious creaminess.
For a variation of this recipe, try toasting the pine nuts until they’re a dark brown to
make a toasted pine-nut gelato. Just be careful when toasting the pine nuts—they
brown quickly!
Ingredients
2.8 ounces / 80 grams whole pine nuts
Prepare
3. Add the corn syrup and pine nuts. Blend with an immersion blender to fully
incorporate the ingredients, making sure the pine nuts are reduced to small pieces.
Cook
Freeze
necessary.
Serve
◁ NOCE E PERA
Walnut and Pear
A fun twist on the Noce flavor, Noce e Pera is to the Italians what walnut and
banana is to Americans. Since I’ve never been a huge fan of bananas, I’m much more
partial to Walnut and Pear. The pear, although subtle, adds a new complexity while
sweetening the gelato further than the original Walnut flavor. Bosc pears are my top
choice because of their sweetness and soft texture. Be sure to choose pears at the
peak of ripeness.
I recommend serving Walnut and Pear gelato by itself, but, like Noce gelato, it can be
used to top warm desserts or even be paired with Crema all’Uovo and Fior di Latte.
Ingredients
4.75 ounces / 135 grams raw walnuts, shelled and roughly chopped
6.5 ounces / 186 grams Bosc pear, peeled, ends removed, cored, and diced (about 2 pears)
Prepare
1. Mix the milk powder, sugar, salt and tapioca starch in a bowl.
3. Add the corn syrup, walnuts, and pear. Blend with an immersion blender to
incorporate the ingredients, making sure the walnuts are broken down into little
pieces and the pear pieces are almost fully blended into the base.
Cook
Freeze
necessary.
Serve
Raw Walnuts
Raw walnuts, those that are not roasted, irradiated, or pastuerized, are called for in
this gelato recipe. For maximum health benefits, leave on the skins, which contain up
to 90 percent of the antioxidants.
NON TRADIZIONALE
Nontraditional
Torta di Mele (Apple Pie)

Avocado (Avocado)
Biscoff (Belgian Spice Cookie)
Burro Rosolato (Brown Butter)
Ciambella (Doughnut)
Acero (Maple)
◁ TORTA DI MELE
Apple Pie
A t Morano Gelato, this is a one-day-only flavor, made on the Fourth of July. It’s
the only time that American flavors take precedence over Italian in the gelateria. I
remember planning the flavors in advance for the first Fourth of July at what is now
Morano Gelato Hanover. I knew Apple Pie had to be one of them, and I knew it
would surprise and delight our customers. Eating apple pie in frozen form may seem
unusual, but the gelato is delicious, very popular, and extremely easy to make.
In New Hampshire, we’re fortunate enough to be surrounded by many apple orchards

that produce very flavorful fruit. These apples are used to make some of the best
apple pies I’ve had, particularly those from Lou’s Bakery, which is just across the
street from Morano Gelato Hanover. Their pie served as inspiration when I first made
this gelato flavor in 2011—and since then, I’ve never looked back! Torta di Mele is
pure comfort, from its bits of cooked apples to its flecks of cinnamon, and is sure to
be enjoyed by all who try it.
Apple Pie gelato is a great alternative to pie and is perfect in the fall when apples are
at their peak. Try it blended with milk in a frappé (shown here) and topped with
whipped cream—it may become your new dessert of choice.
Ingredients
1 pinch kosher salt
7.05 ounces / 200 grams apple pie filling
Prepare
1. Mix the milk powder, sugar, salt, cinnamon, and tapioca starch in a bowl.
3. Add the corn syrup and apple pie filling. Blend with an immersion blender to
incorporate the ingredients, making sure to blend the apple pie filling fully into
the base.
Cook
Freeze
necessary.
7. Use a rubber spatula to scoop the gelato into a storage container.
Serve
Apple Pie Filling
Homemade vs. commercially made: cooked and caramelized apples in butter with
sugar and cinnamon are what’s needed for this gelato. If you like your own
homemade filling, use it by all means. I find using a commercially produced apple pie
filling speeds up the recipe, and most canned fillings have the right amount of spice
and sweetness. There are many to choose from in supermarkets, but do use a brand
you trust or have already tried.
AVOCADO
Avocado
M ade on and in celebration of Cinco de Mayo at Morano Gelato, this

nontraditional flavor is not so unusual in the ice cream world. Many have made
avocado ice cream, and once you’ve tasted it, there’s no surprise why. Avocado
gelato is creamy, sweet, earthy—and bright green! Make sure to use a fresh and fully
ripe avocado. The softer the avocado, the easier it will be to blend it into the gelato
base.
Ingredients
1 pinch kosher salt
4.7 ounces / 134 grams avocado, sliced (about 1 avocado)
Prepare
3. Add the corn syrup and avocado. Blend with an immersion blender, making sure
to fully incorporate all of the avocado pieces into the base. No large pieces should
remain and most, if not all, of the avocado should be blended into the base.
Cook
Freeze
necessary.
Serve
BISCOFF
Belgian Spice Cookie
B iscoff cookies and spreads have developed a strong following in Europe and more
recently in America, as more people travel and have the pleasure of tasting them. The
spread should be available in specialty food stores next to the peanut butter and
Nutella, but if you can’t find it, you can order it (and the cookies) online
(www.biscoff.com).
Ingredients
1 pinch kosher salt
4.4 ounces / 125 grams Biscoff Spread (creamy style)
Biscoff cookies for garnish
Prepare
3. Add the corn syrup and Biscoff Spread. Blend with an immersion blender so that
the Biscoff Spread is fully incorporated into the base.
Cook
thicken. It should thicken without boiling after 8 to10 minutes on the heat; watch
Freeze
directly on the surface to prevent a skin from forming on top. Allow mixture to
cool 30 to 45 minutes, until no longer hot. Then place in the refrigerator to cool
necessary.
Serve
minutes for the gelato to soften outside of the freezer before eating. If desired,
crush or chop 3 to 4 (or more) Biscoff cookies and sprinkle on top of the gelato
for garnish.
◁ BURRO ROSOLATO
Brown Butter
O ne of my favorite nontraditional Italian flavors, Brown Butter gelato is made at

Morano Gelato around Thanksgiving time. The sweetness of the milk base combined
with the caramelized nuttiness of the butter creates an irresistible flavor that
somehow seems perfect on cool days and firelit evenings.
A little extra prep time is needed to brown the butter (and a little practice, too, if you
are not familiar with the technique of browning butter), but otherwise this recipe is
simple, and the results are delicious.
Burro Rosolato gelato is perfect on any pie or fruit crisp, but I often eat it on its own
with a little whipped cream. It’s a great alternative to the usual sundae flavors as well.
Ingredients
3 ounces / 85 grams browned butter (about 1 stick)
Prepare
1. Slice a stick of butter into four equal pieces and place them in a skillet on medium
heat. Shake the pan every other minute or so to ensure that each piece melts
evenly. Keep shaking the pan occasionally once the butter begins to melt and
foam, then turn the heat down to medium-low while the milk solids in the butter
start to brown. Keep an eye on the butter. Once it has turned golden to dark
brown and smells nutty, immediately remove the skillet from the heat and
carefully pour the butter into a heatproof bowl. Allow the butter to cool for 15
minutes and then measure the amount needed into a separate bowl and set aside.
Cook
Freeze
6. Pour the mixture into a clean glass or stainless-steel bowl. Make sure the browned
butter is still in liquid form. If not, microwave as needed (30 seconds to 1 minute)
to melt. Whisk the butter into the hot base.
Allow the mixture to sit 30 to 45 minutes, until no longer hot. Then place in the
Serve
Browning Butter
Browning the butter requires a watchful eye because it can easily burn while melting,
but I still suggest browning it as much as you comfortably can. The browner the
butter, the deeper the flavor, but take care: any burned notes in the butter will carry
over into the gelato.
◁ CIAMBELLA
Doughnut
A t Morano Gelato, Ciambella is another flavor that only gets made once a year on
the Fourth of July, just like Torta di Mele. I’ve always loved doughnuts, and I made
this flavor with a particular doughnut in mind: a sugar-and-cinnamon-coated old-
fashioned doughnut sold at a small store in Meriden, New Hampshire. These
doughnuts are huge, and they have the perfect balance of sweetness and grease.
They’re also perfectly cooked, crunchy on the outside and cake-like on the inside.
The first day I made Ciambella, I strolled into the laboratory, doughnuts in hand,
confident that it would work, and managed to get the recipe exactly how I wanted it
on the first try. The employees and customers were impressed. Tasting Ciambella is
just like biting into a doughnut—grease, sugar, and all—but without the crunch.
Instead, a smooth and creamy finish helps remind you that this is, in fact, a much
lighter treat than the doughnut itself.
Ciambella gelato will wow anyone who tries it—so much so that you may find
yourself enjoying a scoop with a cup of coffee. Or you can pair it with our Italian
Espresso gelato for an all-in-one cup of breakfast that is sure to help start the day
right.
Ingredients
1 pinch kosher salt
1 pinch ground nutmeg
4.10 ounces / 115 grams doughnut, broken into pieces
Whole donuts to serve with gelato
Prepare
1. Mix the milk powder, sugar, salt, nutmeg, cinnamon, and tapioca starch in a bowl.
3. Add the corn syrup and doughnut pieces. Blend with an immersion blender,
making sure to completely incorporate all the doughnut pieces into the base.
Cook
Freeze
necessary.
Serve
Doughnuts
Obviously for this flavor, the better the doughnut, the better the taste. Choose a cake-
like donut that isn’t too greasy. Sugar coating is fine but don’t use doughnuts that are
glazed or frosted.
◁ ACERO
Maple
T his nontraditional Italian flavor is made at Morano Gelato Hanover during the fall
and spring in support of the local maple production. We use a dark grade-B syrup
from Mac’s Maple in Plainfield, New Hampshire. (Mac’s also produces a bourbon
maple syrup that is unbelievably good—and at Morano Gelato, we make this flavor,
too.) When making Acero gelato, use the darkest syrup you can find for the best
flavor results. Although I’m partial to maple syrup made in New Hampshire or
Vermont, any quality syrup will work, no matter what the grade, as long as it is pure
maple syrup.
I recommend making this flavor in the fall to complement a fresh-out-of-the-oven pie

or a nice fruit crisp, or in the spring to celebrate the oncoming warm weather.
Ingredients
1 pinch kosher salt
4.05 ounces / 115 grams maple syrup (grade B or darker recommended), plus extra for garnish (optional)
1 egg yolk
Prepare
1. Mix the milk powder, sugar, salt, and tapioca starch in a bowl
3. Whisk in the corn syrup, maple syrup, and egg yolk.
Cook
Freeze
necessary.
Serve
minutes for the gelato to soften outside of the freezer before eating. Serve with
additional maple syrup, if desired.
Tip
Did you know that you can freeze maple syrup? Pure maple syrup does not freeze solid and can remain in
the freezer indefinitely. Freezing prevents the formation of crystals and mold. Bring to room temperature
before using.
Maple Syrup
Generally speaking, as the maple syrup season progresses, the color of the syrup gets
darker. This is due to the changes in the maple tree as the weather gets warmer, and
buds and leaves start to come out.
SORBETTO
Sorbet
Lo Sciroppo per Sorbetto (Sorbet Syrup)

Banana (Banana)
Fragola (Strawberry)
Frutti di Bosco (Forest Berries)
Kiwi (Kiwi)
Limone (Lemon)
Melone (Cantaloupe)
Pera (Pear)
Arancia (Orange)
Prosecco (Italian Champagne)
Lampone (Raspberry)
◁ LO SCIROPPO PER SORBETTO
Sorbet Syrup
A lthough there are many ways to make a sorbet, I prefer preparing a sorbet syrup
to use as the base for each sorbet recipe. The syrup helps sweeten my sorbets while
giving them a fuller body and creamier texture.
Even though sorbets are water based, and fruits contain even more water, discovering
ways to make sorbets less icy has been a pursuit of mine for years at Morano Gelato.
After much experimenting, I’ve developed recipes for fruit sorbets that customers
often think are dairy based because of their creamy texture. This is due in part to the
strong sorbet syrup.
You’ll see that I’ve included tapioca starch in this recipe. Even though it’s a small
amount, it helps reduce crystallization. However, if you prefer to have no starch in
the syrup, you can leave it out. This recipe makes enough syrup for a little over two
batches of sorbet.
Ingredients
17.65 ounces / 500 grams water
Yield: About 1.16 quarts / 1 liter
Prepare
1. Mix the sugar and tapioca starch in a bowl.
2. Add the water and corn syrup and whisk well to incorporate the dry ingredients
into the liquid.
Cook
beginning and increase speed as the mixture gets warmer and begins to steam.
Cook the syrup for 12 to 15 minutes or until just before boiling. You should see a
difference in the syrup once the sugar has dissolved. It should be thicker and more
viscous. Once finished, remove immediately from the heat.
Cool
4. Pour the syrup into a clean glass or stainless-steel bowl. Allow it to sit 30 to 45
minutes, until no longer hot. Then cover the bowl with plastic wrap and place it in
the refrigerator to cool completely before using, at least 4 hours.
Package
5. Transfer the syrup to a storage container with a tight-fitting lid and place it in the
refrigerator until ready for use. The syrup can be kept in the refrigerator for up to
4 days. Whisk well prior to using.
BANANA
Banana
D ue to the low water content and creaminess of the fruit, Banana is one of the
smoothest sorbets we make at Morano Gelato. This sorbet is best with ripe (but not
brown) bananas, or you can make it with green bananas if you’re looking for a
different and young-tasting banana flavor. You can add lemon juice to brighten the
color and cut through the sweetness of the sorbet or enjoy it on the sweeter side, as is.
Banana sorbet is classically paired with Fior di Latte or Cioccolato Fondente gelato.
Ingredients
18.52 ounces / 525 grams banana, peeled and cut in half (about 6 bananas)
1.75 ounces / 50 grams cold water
17.64 ounces / 500 grams sorbet syrup (shown here), cooled and whisked prior to measuring
0.07 ounce / 2 grams fresh-squeezed lemon juice (optional)
Yield: About 1 quart / 950 milliliters
Prepare
1. Place the banana, water, sorbet syrup, and lemon juice, if using, in a bowl.
2. Blend well with an immersion blender, making sure to incorporate all the banana
pieces into the liquid.
Freeze
3. Pour the mixture into the bowl of the gelato machine and churn the sorbet
according to the manufacturer’s directions. The sorbet will expand and should
spin until thick but still soft enough to scoop into a storage container, about 30 to
55 minutes.
4. Using a rubber spatula, scoop the sorbet into a storage container.
sorbet, seal the container with an airtight lid, and put it in the freezer.
6. Freeze at least 4 to 5 hours. When ready, the sorbet should be firm enough to
scoop but soft in texture.
Serve
7. Enjoy the fresh sorbet as soon as possible. If using the next day or after, allow at
least 8 to 10 minutes for the sorbet to soften outside of the freezer before eating.
Tip
Try adding Banana sorbet to your favorite smoothie. It’s a great way to thicken and add a flavor kick to any
frozen blended fruit drink.
Bananas
Ethylene gas is what causes bananas to ripen. Want them to ripen faster? Put them in
a brown bag where the gas will be concentrated or place them in a low-heat oven
until brown spots appear on the skin (about an hour).
FRAGOLA
Strawberry
F ragola is a common sorbet flavor in Italy and is best made when strawberries are
in season, fully ripe and juicy. I add a little lemon and orange juice to give the flavor
more depth and to heighten the taste of the strawberries—at times, citrus does for
fruit what salt does for savory dishes.
Ingredients
15.5 ounces / 440 grams strawberries, hulled and sliced into small pieces
0.1 ounce / 3 grams fresh-squeezed orange juice
Prepare
1. Place the strawberries, water, sorbet syrup, and lemon and orange juices in a
bowl.
2. Blend well with an immersion blender to incorporate all the strawberry pieces
into the liquid.
Freeze
55 minutes.
Serve
Strawberries
For a refreshing treat on a hot day, try blending Strawberry sorbet with sparkling
water or with Prosecco for a light summer cocktail.
FRUTTI DI BOSCO
Forest Berries
F rutti di Bosco is the flavor that many who have visited Italian gelato shops seem to
remember the most. Its dark red color with hints of blue and purple seems to intrigue
viewers, and its bold berry flavor delights all who try it.
I use strawberries, blackberries, blueberries, and raspberries in this recipe, but any
combination of berries will work.
Ingredients
2.8 ounces / 80 grams strawberries, hulled and sliced into small pieces
4.9 ounces / 140 grams raspberries, whole
3.9 ounces / 110 grams blueberries, whole
3.9 ounces / 110 grams blackberries, whole
0.1 ounce / 3 grams fresh-squeezed orange juice
Prepare
1. Place the berries, water, sorbet syrup, and lemon and orange juices in a bowl.
2. Blend well with an immersion blender, making sure to incorporate all the berry
Freeze
55 minutes.
Serve
KIWI
Kiwi
T he kiwi is one of my favorite fruits, and in a sorbet, it’s almost irresistible to me.
As one close friend has put it: “When eating this Kiwi sorbet, you can almost taste
the fuzz of the skin of the fruit.” Seriously. Try it! Kiwi will become your fruit sorbet
of choice, and it’s perfect on a hot summer day.
When it comes to choosing kiwis, size doesn’t matter. Just look for fruits that are
unblemished and give a little when you press the outside. Rock-hard kiwis are not
ready to eat or to make into strong-flavored sorbet. Kiwis sweeten as they ripen, so
make sure they’ve had plenty of time on your kitchen counter. The kiwi is a staple in
my kitchen, so it’s no wonder that I’m partial to its frozen form.
Kiwi sorbet is versatile, just like many of the other sorbets, and delicious all by itself.
Try adding a scoop to your yogurt in the morning. It’s also great midday snack and
can help elevate a dessert course at a dinner party. Add a little dark chocolate gelato,
and you’ll have one of my favorite combinations.
Ingredients
16.9 ounces / 479 grams kiwi, peeled, ends removed, and diced (about 8 kiwis)
0.07 ounce / 2 grams fresh-squeezed lemon juice (optional)
Prepare
1. Place the kiwi, water, sorbet syrup, and lemon juice, if using, in a small bowl.
2. Blend well with an immersion blender, making sure to incorporate all the kiwi
pieces into the liquid..
Freeze
55 minutes.
scoop but soft in texture..
Serve
Kiwi
As with other fruits, it’s important to use the best possible kiwis and allow them to
fully ripen to maximize their flavor potential prior to turning them into a sorbet.
Make sure, however, that the kiwis still have some tang and firmness to them and
aren’t too soft or mushy. I encourage you to taste the fruit, and if you find it a little on
the sweeter side, you can add a little lemon juice to help round out the flavor.
Otherwise, if you prefer a sweet kiwi sorbet or believe the kiwis to be just right,
follow the recipe as is. Enjoy!
Did You Know?
After China, Italy is the second largest producer of kiwi in the world. The Lazio region, home to Rome,
exports the most of this fruit. It’s no wonder Kiwi sorbet is everywhere in Italy!
LIMONE
Lemon
L imone is one of the most popular sorbet flavors we serve at Morano Gelato. Its
tang is just sharp enough to make you pucker, but the sweet finish leaves you with the
desire for more, especially on a warm day. For an additional kick, lime juice can be
substituted for the lemon juice in this recipe. Just make sure the fruit you use is fresh.
Lemon sorbet is as refreshing as it gets. Frozen lemonade soda (Lemon sorbet with a
little sparkling water) got me through many long hours working at Morano Gelato
Hanover during our hot and busy months.
Ingredients
16.2 ounces / 460 grams fresh-squeezed lemon juice, strained (about 11 lemons)
Zest of 4 lemons, finely chopped
Prepare
1. Place the lemon juice and sorbet syrup in a bowl.
2. Add the zest and whisk well.
Freeze
55 minutes.
Serve
Juicing Lemons
To get the maximum amount of juice out of lemons (or any citrus fruit for that
matter), the fruit should be at room temperature, which makes it soft and easy to
squeeze by hand. Before juicing, roll the fruit back and forth on the counter to break
through some of the segments inside the fruit and make it easier to extract the juice.
MELONE
Cantaloupe
M elone is a quintessential Italian sorbet flavor that often, like Fior di Latte, tests
the level of artistry at a gelato shop. It’s not an easy flavor to make because of the
water content in the fruit, so many shops often use an imitation cantaloupe flavor for
the sorbet and add gigantic pieces of melon for garnish. Although it’s difficult to
achieve optimal results with a home gelato maker, I’ve created a simple recipe that
showcases the cantaloupe without being too icy.
Ingredients
21 ounces / 595 grams cantaloupe, peeled, ends and seeds removed, and diced (about 1 melon)
Prepare
1. Place the cantaloupe, water, and sorbet syrup in a bowl.
2. Blend well with an immersion blender, making sure to incorporate all the melon
Freeze
55 minutes.
Serve
Cantaloupes
Shake and smell—that’s the way to test a cantaloupe for ripeness. When you shake it,
you should hear the seeds inside rattling. There should also be a pleasant cantaloupe
aroma when you smell the stem end of the fruit.
PERA
Pear
A t Morano Gelato, Pera is a flavor made in the fall and winter only, but in Italy, it
is often served throughout the year. I use Bosc pears, both because they ripen well
and give a strong pear flavor, however, any type of fully ripe pear will work, as long
as it has a bold flavor. After all, this sorbet recipe, like the other sorbet recipes is all
about the fruit.
Ingredients
16.17 ounces / 459 grams pear, peeled, cored, ends removed, and diced (about 5 pears)
Prepare
1. Place the pear, water, sorbet syrup, and lemon juice in a bowl.
2. Blend well with an immersion blender, making sure to incorporate all the pear
Freeze
55 minutes.
Serve
Pears
Use the ripest pears for peak flavor. Pears give off ethylene gas. To speed the
ripening process, place them in a brown paper bag (which concentrates the gas)
along with a banana, an avocado, or other fruit that also gives off ethylene gas.
ARANCIA
Orange
A ny oranges will work for this sorbet recipe, even blood oranges, but it’s important
that the juice be freshly squeezed (by hand or with a juicing machine) and strained to
prevent any unwanted seeds from being mixed into the sorbet. When in season,
mandarin oranges can be made into a delicious Arancia sorbet. I recommend peeling,
blending (with an immersion blender or regular blender), and then straining the
mandarin orange juice for the best results.
Ingredients
16.2 ounces / 460 grams fresh-squeezed orange juice, strained (about 8 oranges)
Zest of 1-1/2 oranges, finely chopped
Prepare
1. Place the orange juice and sorbet syrup in a bowl.
2. Add the zest and whisk well.
Freeze
55 minutes.
Serve
Blood Oranges
Blood oranges originated in Sicily. They get their red color from a pigment called
anthocyanin, which is a powerful antioxidant. The same pigment can be found in
cherries and red cabbage.
◁ PROSECCO
Italian Champagne
P rosecco is a fun sorbet flavor to make when entertaining guests or planning a

romantic dinner. Any prosecco will work for this sorbet, as will French Champagne.
This recipe does contain alcohol, with the content slightly over 25 percent, so be
forewarned!
Since alcohol lowers the freezing point of the sorbet, I’ve added enough water to
compensate and allow the sorbet to freeze without compromising the flavor of the
prosecco. For a citrus-flavor twist, you can add the zest of one lemon or orange
before freezing, if desired.
Ingredients
10.05 ounces / 285 grams prosecco
Prepare
1. Whisk together the prosecco, water, and sorbet syrup in a bowl.
Freeze
55 minutes.
Serve
LAMPONE
Raspberry
L ampone has quickly become one of my favorite sorbet flavors—I love the flecks
of seeds in each bite. And each summer at Morano Gelato, I was spoiled with
deliveries of freshly picked raspberries from a local farm. Their perfume alone made
the sorbet amazing, but the sorbet syrup gave the raspberries the sweetness they
needed to send the flavor soaring to new heights. Any raspberries will work with this
recipe, even golden or black. Just make sure the raspberries are in season and full of
flavor to achieve the best results possible.
Ingredients
15.5 ounces / 440 grams raspberries, whole (about 2.5 pints / 1.2 liters)
Prepare
1. Place the raspberries, water, and sorbet syrup in a bowl.
2. Blend well with an immersion blender, making sure to incorporate all the
raspberry pieces into the liquid.
Freeze
55 minutes.
Serve
Raspberries
Raspberries contain powerful antioxidants that are thought not only to help prevent
cancer but, according to recent research, may even encourage cancerous cells to die
and precancerous ones to remain noncancerous.
NUOVI GUSTI
New Flavors
Lavanda (Lavender)
Caffè e Miele (Italian Espresso and Honey)
Meringa (Meringue)
Cioccolato al Latte (Milk Chocolate)
Baked Alaska (Milk Chocolate Gelato, Strawberry Sorbet, and Toasted
Meringue)….
◁ LAVANDA
Lavender
L avender is one of my favorite floral flavors. We added this gelato to the flavor list
at Morano Gelato Hanover after numerous requests, and we started with a lavender
extract from France that was gifted to me by a friend. After we had used the entire
bottle, we had difficulty finding a replacement, until our kitchen manager in Hanover
discovered a fragrant and delicate extract at Beanilla, an online purveyor of vanilla
beans and quality extracts. We tested it, and it was perfect!
Although any lavender extract will work, make sure you pour it slowly. If using a
brand other than the one we recommend, taste the gelato mixture every 5 grams when
measuring to make sure the flavor is to your liking. This recipe, like all of the recipes
in this book, is adjustable. I prefer our Lavender gelato to be similar to our Jasmine
flavor, in that its creamy texture is not overpowered by the floral notes. Elegant
enough to be served at a dinner party on a warm summer night, this gelato is not so
intense in flavor as to turn off those who do not like the taste of lavender. If you like
a stronger flavor, add more lavender.
Lavender is a wonderful flavor on its own, combined with berries and mint, or paired
with a glass of prosecco. This gelato also makes a beautiful presentation when
garnished with fresh or dried lavender flowers.
Ingredients
1.25 ounces / 35 grams tapioca starch
0.42 ounces / 12 grams lavender extract
Prepare
3. Whisk in the corn syrup and lavender extract.
Cook
thicken. The mixture should visibly thicken without boiling after 8 to 12 minutes
on the heat. Once the mixture has thickened enough to coat the back of a spoon,
continue cooking 15 seconds longer, whisking vigorously. Then remove from the
heat immediately to prevent burning.
Freeze
to cool 30 to 45 minutes, until no longer hot. Then place in the refrigerator to cool
most of the bowl into an ice bath and let the mixture sit 30 to 40 minutes,
refreshing the ice as necessary.
directions. The gelato will expand and should spin until it is thick and creamy but
gelato, seal the container with an airtight lid, and place it in the freezer.
9. Freeze until firm, at least 4 to 5 hours. When ready, the gelato should be firm
enough to scoop but soft and creamy in texture.
Serve
10. Enjoy the fresh gelato as soon as possible. If using after 1 day, allow the gelato to
soften outside of the freezer for 8 to 10 minutes before eating.
Lavender
A member of the mint family, lavender has been prized since ancient times for its
healing and antiseptic qualities, and has been used to aid digestion, soothe
headaches, and calm nerves. Today, this Old World native is valued for its sweet
fragrance and delicate flavor with notes of citrus. The potency of lavender flowers
increases when the buds are dried, so take a light hand when garnishing with dried
lavender.
CAFFÈ E MIELE
Italian Espresso and Honey
T his recipe is a wonderful twist on a classic Italian flavor. Adding honey to

espresso or coffee is not unusual, but the combination is rare in the frozen-dessert
world. The key to this recipe is using the highest-quality espresso and honey you can
find, and brewing, the espresso fresh. At Morano Gelato, we prefer Illy espresso and
Ciboreale multiflower honey. (Ciboreale is new to the American market and thus may
be difficult to find, but it’s some of the best honey I’ve tasted.)
To elevate the flavor even more, garnish the gelato with fresh honeycomb and pair it
with Fior di Latte gelato to cut the sweetness, or add unsweetened panna (whipped
cream).
Ingredients
0.15 ounces / 4 grams espresso grounds
3.0 ounces / 85 grams brewed and cooled espresso (just over 1 shot)
3.17 ounces / 90 grams honey
1 egg yolk
Prepare
1. Mix the milk powder, sugar, espresso grounds, and tapioca starch in a bowl.
2. Add the heavy cream and whole milk to the bowl and whisk well to incorporate
all of the dry ingredients into the liquid.
3. Whisk in the corn syrup, espresso, honey, and egg yolk.
Cook
thicken. It should visibly thicken without boiling after 8 to 12 minutes on the
heat. Once the mixture has thickened enough to coat the back of a spoon,
continue cooking 15 seconds longer, whisking vigorously. Then remove from the
heat immediately.
Freeze
to cool 30 to 45 minutes, until no longer hot. Then place it in the refrigerator to
cool completely, about 4 hours. If the mixture needs to be used right away,
submerge most of the bowl into an ice bath and let it sit 30 to 40 minutes,
refreshing the ice as necessary.
Serve
MERINGA
Meringue
A bit sweeter than our Fior di Latte gelato, this recipe combines the creaminess of
gelato with the crunchy texture of meringue pieces. With its subtle hint of vanilla,
Meringa gelato is the perfect choice to serve with fresh peaches or cherries in season.
I prefer pairing Italian Amarena cherries with this gelato—the sour cherries help
balance the sweetness of this flavor, making it the perfect midday snack.
For those looking for a classic “American vanilla” recipe, this is very close!
Ingredients
2.65 ounces / 75 grams small meringue cookies (store bought or homemade), finely chopped
0.18 ounces / 5 grams vanilla extract
Prepare
1. Mix the milk powder, sugar, tapioca starch, and meringue pieces in a bowl.
2. Add the heavy cream and whole milk and whisk well, incorporating all of the dry
3. Whisk in the corn syrup and vanilla extract.
Cook
thicken. It should thicken without boiling after 8 to 12 minutes on the heat. Once
the mixture has thickened enough to coat the back of a spoon, continue cooking
15 seconds longer, whisking vigorously. Then remove from the heat immediately.
Freeze
to cool 30 to 45 minutes, until no longer hot. Then place in the refrigerator to cool
most of the bowl into an ice bath and let it sit 30 to 40 minutes, refreshing the ice
as necessary.
Serve
◁ CIOCCOLATO AL LATTE
Milk Chocolate
W hen I first began developing recipes for Morano Gelato, I created a darker
chocolate that I loved, but that was a little intense for some of my customers. Within
a few months, I had a lot of regulars asking for a milk-chocolate gelato, and I
developed a recipe similar to the one below.
Cioccolato al Latte has become incredibly popular in our shops, and is the perfect
chocolate flavor for layering in recipes such as Baked Alaska. It’s a wonderful choice
for chocolate lovers looking for a lighter yet deeply satisfying flavor.
Ingredients
0.05 ounce / 2 grams kosher salt (2 small pinches)
0.71 ounce / 20 grams cacao powder
1.40 ounces / 40 grams 60% chocolate, finely chopped
1 egg yolk
Prepare
1. Mix the milk powder, sugar, salt, tapioca starch, and cacao powder in a bowl.
2. Add the heavy cream and whole milk and whisk well, incorporating all of the dry
3. Whisk in the corn syrup, chocolate, and egg yolk.
Cook
thicken. It should thicken without boiling after 8 to 12 minutes on the heat. Once
the mixture has thickened enough to coat the back of a spoon, continue cooking
15 seconds longer, whisking vigorously. Then remove from the heat immediately.
Freeze
to cool 30 to 45 minutes, until no longer hot. Then place the mixture in the
right away, submerge most of the bowl into an ice bath and let it sit 30 to 40
Serve
BAKED ALASKA
Milk Chocolate Gelato, Strawberry Sorbet, and
Toasted Meringue
B aked Alaska is a new flavor we introduced at Morano Gelato in 2017. It combines

layers of Milk-Chocolate gelato, tangy and sweet Strawberry sorbet, gooey Italian
meringue, and sponge cake to create a unique dessert that stands out from our simple
but bold gelato flavors.
You can prepare this recipe for a dinner party in any dish you prefer. We recommend
a trifle dish to really wow your guests, but to start, try using an 8-inch / 20-cm round
glass baking dish. Toasting the meringue with a kitchen torch highlights designs or
patterns in the topping and creates a pleasing crisp layer.
Ingredients
1/2 batch Cioccolato al Latte (Milk-Chocolate) gelato recipe (shown here)
3/4 batch Fragola (Strawberry) sorbet recipe (shown here)
2–4 cups / 475–950 milliliters Italian meringue (shown here)
2 cups / 120 grams crumbled high-quality sponge cake or yellow cake (store bought or freshly baked)
Yield: 1 8-inch / 20-cm round layered gelato
Assemble
1. Prepare the Cioccolato al Latte gelato recipe through step 6. Straight from the
gelato machine, layer the mixture into the bottom half of a 8-inch / 20-cm round
glass baking dish.
mixture, and place in the freezer. Freeze for 2 hours.
3. While the Cioccolato al Latte gelato is freezing, prepare the Fragola sorbet recipe
through step 3.
4. Remove the Cioccolato al Latte gelato from the freezer after 2 hours. Sprinkle
about half of the crumbled sponge cake over the surface of the Cioccolato al Latte
gelato.
5. Once the Fragola sorbet is finished churning, layer it over the frozen Cioccolato
al Latte gelato and sponge cake so that it almost reaches to the top of the dish.
6. Sprinkle the remaining pieces of sponge cake over the surface of the Fragola
sorbet.
7. Freeze, covered with plastic wrap, for another 3 hours, until semi-firm and easy to
scoop.
8. Shortly before the gelato is ready to be removed from the freezer, prepare the
Italian meringue.
9. Once the meringue is ready, remove the gelato from the freezer and spread the
meringue generously over the surface of the gelato using a spatula. Although 2 to
3 cups / 475 to 713 ml should be enough to cover the surface of an 8-inch / 20-cm
dish, add meringue as needed to cover the entire surface of the gelato; form peaks
by swirling and lifting the spatula over the meringue.
10. Using a butane kitchen torch, lightly toast the entire surface of the Italian
meringue, being careful not to burn the peaks. It’s important to work quickly,
holding the torch about 2 inches / 5 centimeters from the meringue. You want to
give the meringue peaks a nice golden color without melting the gelato.
Serve
11. Serve the fresh gelato immediately, scooping through all 5 layers (top to bottom)
for each serving.
ITALIAN MERINGUE
This basic Italian meringue recipe works well with our Baked Alaska gelato. Double the recipe if you prefer
extra meringue with your gelato.
Ingredients
1/2 cup / 100 grams granulated sugar
1/4 cup water / 60 milliliters
21/2 egg whites, at room temperature
1/4 teaspoon cream of tartar
11/2 teaspoons vanilla extract or seeds scraped from 1/2 vanilla bean pod
Yield: About 2 cups / 475 milliters
1. Over medium-high heat, combine the sugar and water in a small saucepan, stir once, and boil until the
syrup reads 235°F / 112°C on a candy thermometer. Make sure to brush down the sides of the saucepan
with a pastry brush dipped in water to prevent the syrup from crystallizing.
2. While the syrup is heating, combine the egg whites and cream of tartar in a mixer fitted with a whisk
attachment. Whisk on low speed for 1 minute to mix the two ingredients, then increase speed to medium-
high and beat until soft peaks form, about 2 to 4 minutes.
3. Remove syrup from the heat, set the mixer to medium-low speed, and slowly and carefully drizzle in the
hot syrup.
4. Once all of the syrup has been incorporated, add the vanilla and switch the speed to medium-high
Index
Acero (Maple) gelato, 156
affrogato style (drowned with coffee), 119
almonds
Almond and Orange (Mandorla e Arancia) gelato, 120
Almond (Mandorla) gelato, 116
extract, 118
Italian Almond Cookie (Amaretto) gelato, 66
amarena cherries, 59
Amaretto (Italian Almond Cookie) gelato, 66
anthocyanin, 181
antioxidants, 185
apple
apple pie filling, 143
Apple Pie (Torta di Mele) gelato, 140
Arancia (Orange) sorbet, 180
Avocado gelato, 144
Bacio (Chocolate-Hazelnut Kiss) gelato, 74

Badiani’s, 106
Baked Alaska (Milk Chocolate Gelato, Strawberry Sorbet, and Toasted Meringue), 199
bananas
Banana sorbet, 164
ripening, 165
basic gelato flavors
Chocolate Chip (Stracciatella), 44
Custard (Crema All’Uovo), 34
Dark Chocolate (Cioccolato Fondente), 48
Italian Espresso (Caffè), 40
Sweet Milk (Fior di Latte), 30
Yogurt (Lo Yogurt), 36
Belgian Spice Cookie (Biscoff) gelato, 146
berries
Forest Berries (Frutti di Bosco) sorbet, 168
Raspberry (Lampone) sorbet, 184
Strawberry (Fragola) sorbet, 166
Biscoff (Belgian Spice Cookie) gelato, 146
blender, immersion, 14
blood oranges, 180
bowls, 14
Bronte pistachios, 126, 127
Brown Butter (Burro Rosolato) gelato, 148
Buontalenti, Bernardo, 106
Burro Rosolato (Brown Butter) gelato, 148
butter
Brown Butter (Burro Rosolato) gelato, 148
browning, 151
butterfat, 6
Cacao Barry, 16
cacao vs. cocoa, 50
Cafarelli, Antonio, 9
Caffè (Italian Espresso) gelato, 40
Caffè e Miele (Italian Espresso and Honey) gelato, 192
candied fruit gelato, 72
Cannella (Cinnamon) gelato, 62
Cantaloupe (Melone) sorbet, 176
caramel
Caramel (Caramello) gelato, 68
Caramel Sauce, 71
Caramello (Caramel) gelato, 68
Cassata (Sicilian Cake with Candied Fruit) gelato, 72
cayenne, 79
champagne sorbet, 182
cherries
amarena, 59
Cherry (Ciliegia) gelato, 56
chocolate, 16
cacao vs. cocoa, 50
Chocolate and Red Chili Pepper (Cioccolato e Peperoncino) gelato, 76
Chocolate Chip (Stracciatella) gelato, 44
Chocolate-Hazelnut Kiss (Bacio) gelato, 74
Dark Chocolate (Cioccolato Fondente) gelato, 48
Milk Chocolate (Cioccolato al Latte), 196
Ciambella (Doughnut) gelato, 152
Ciliegia (Cherry) gelato, 56
Cinnamon (Cannella) gelato, 62
cioccolato. See also chocolate
Cioccolato e Peperoncino (Chocolate and Red Chili Pepper) gelato, 76
Cioccolato al Latte (Milk Chocolate), 196
Cioccolato Fondente (Dark Chocolate), 48
Citrus Cream (Crema di Agrumi) gelato, 60
classic gelato flavors
Caramel (Caramello), 68
Cherry (Ciliegia), 56
Chocolate and Red Chili Pepper (Cioccolato e Peperoncino), 76
Chocolate-Hazelnut Kiss (Bacio), 74
Cinnamon (Cannella), 62
Citrus Cream (Crema di Agrumi), 60
Coconut Cream (Crema di Cocco), 64
Crème Brûlée (Crema Catalana), 110
English Pudding (Zuppa Inglese), 84
Florentine Cream (Crema Fiorentina), 106
Greek Yogurt (Yogurt Greco), 54
Italian Almond Cookie (Amaretto), 66
Jasmine (Gelsomino), 80
Marsala Raisin (Malaga), 88
Mint (Menta), 90
Olive Oil (Olio d’Oliva), 92
Rice (Riso), 94
Ricotta and Pear (Ricotta e Pera), 96
Sicilian Cake with Candied Fruit (Cassata), 72
Sweet Wine Custard (Zabaione) gelato, 102
Tiramisu, 100
Coconut Cream (Crema di Cocco) gelato, 64
coffee
affrogato style, 119
espresso, 43
Illy espresso, 43
Italian Espresso (Caffè) gelato, 40
cookies
Belgian Spice Cookie (Biscoff) gelato, 146
corn syrup, 16
cornstarch, 16, 32
crema
Crema All’Uovo (Custard) gelato, 34
Crema Catalana (Crème Brûlée) gelato, 110
Crema di Agrumi (Citrus Cream) gelato, 60
Crema di Cocco (Coconut Cream) gelato, 64
Crema Fiorentina (Florentine Cream) gelato, 106
Crème Brûlée (Crema Catalana) gelato, 110
Cuisinart’s ICE-100 Ice Cream and Gelato Maker, 13
custard
Custard (Crema All’Uovo) gelato, 34
dairy, 15
density, 6
Doughnut (Ciambella) gelato, 152
Dragonfly, 82
drowned with coffee (affrogato style), 119
Edward & Sons, 16

egg, 16
English Pudding (Zuppa Inglese) gelato, 84
espresso gelato, 40
extracts, 17, 90
almond, 118
Fior di Latte (Sweet Milk) gelato, 30

Flavorganics, 90
Florence, Italy, 9
Florentine Cream (Crema Fiorentina) gelato, 106
fortified wine, 105
Fragola (Strawberry) sorbet, 166
frappé, 51
freezer temperature, 18
fresh fruit, 17
frozen. See gelātus
fruit
Apple Pie (Torta di Mele) gelato, 140
Avocado gelato, 144
Banana sorbet, 164
blood oranges, 180
Cantaloupe (Melone) sorbet, 176
Cherry (Ciliegia) gelato, 56
Citrus Cream (Crema di Agrumi) gelato, 60
Coconut Cream (Crema di Cocco) gelato, 64
fresh, 17
Kiwi sorbet, 170
Lemon (Limone) sorbet, 174
Orange (Arancia) sorbet, 180
Pear (Pera) sorbet, 178
Ricotta and Pear (Ricotta e Pera) gelato, 96
Sicilian Cake with Candied Fruit (Cassata) gelato, 72
Walnut and Pear (Noce e Pera) gelato, 134
Frutti di Bosco (Forest Berries) sorbet, 168
gelatai (makers), 11
gelato
Almond (Mandorla), 116
Almond and Orange (Mandorla e Arancia), 120
Apple Pie (Torta di Mele), 140
Avocado, 144
basic flavors, 30
Baked Alaska (Milk Chocolate Gelato, Strawberry Sorbet, and Toasted Meringue), 199
Belgian Spice Cookie (Biscoff), 146
Brown Butter (Burro Rosolato), 148
Caramel (Caramello), 68
Cherry (Ciliegia), 56
Chocolate and Red Chili Pepper (Cioccolato e Peperoncino), 76
Chocolate Chip (Stracciatella), 44
Chocolate-Hazelnut Kiss (Bacio), 74
churning time, 58
Cinnamon (Cannella), 62
Citrus Cream (Crema di Agrumi), 60
classic flavors, 54
Coconut Cream (Crema di Cocco), 64
Crème Brûlée (Crema Catalana), 110
Custard (Crema All’Uovo), 34
Dark Chocolate (Cioccolato Fondente), 48
doneness, 58
Doughnut (Ciambella), 152
English Pudding (Zuppa Inglese), 84
Florentine Cream (Crema Fiorentina), 106
Greek Yogurt (Yogurt Greco), 54
Hazelnut (Nocciola), 122
Italian Almond Cookie (Amaretto), 66
Italian Espresso (Caffè), 40
Italian Espresso and Honey (Caffè Miele), 192
Lavender (Lavanda), 188
Jasmine (Gelsomino), 80
Maple (Acero), 156
Marsala Raisin (Malaga), 88
Meringue (Meringa), 194
Mint (Menta), 90
nontraditional flavors, 140
nuts in, 116
Olive Oil (Olio d’Oliva), 92
Pine Nut (Pinolo), 132
Pistachio (Pistacchio), 126
Rice (Riso), 94
Ricotta and Pear (Ricotta e Pera), 96
Sicilian Cake with Candied Fruit (Cassata), 72
step by step, 18
Sweet Milk (Fior di Latte), 30
Sweet Wine Custard (Zabaione), 102
Tiramisu, 100
tradition of, 6
Walnut (Noce), 130
Walnut and Pear (Noce e Pera), 134
Yogurt (Lo Yogurt), 36
gelato/ice cream machines, 12
gelātus (frozen), 6
Gelsomino (Jasmine) gelato, 80
Ghirardelli, 16
Greek Yogurt (Yogurt Greco) gelato, 54
hazelnuts
Hazelnut (Nocciola) gelato, 122
roasting, 125
high-temperature spatula, 13
immersion blender, 14
ingredients, 15
Italian Champagne (Prosecco) sorbet, 182
Italian Espresso (Caffè) gelato, 40
Italian Meringue, 201
jasmine
essence, 83
Jasmine (Gelsomino) gelato, 80
juicing lemons, 175
kitchen scale, 14
Kiwi sorbet, 170
Lampone (Raspberry) sorbet, 184

Lavanda (Lavender) gelato, 188
Lazzaroni cookies, 66
Lello Gelato Junior 4090, 13
lemons
juicing, 175
Lemon (Limone) sorbet, 174
Limone (Lemon) sorbet, 174
Love ‘n Bake, 16
Mac’s Maple, 156

makers. See gelatai
Malaga (Marsala Raisin) gelato, 88
mandorla. See also almonds
Mandorla e Arancia (Almond and Orange) gelato, 120
Mandorla (Almond) gelato, 116
maple
freezing maple syrup, 158
Mac’s Maple, 156
Maple (Acero) gelato, 156
maple syrup, 159
Marsala Raisin (Malaga) gelato, 88
Matthew’s Seafood House, 8
measuring shortcut, 19
Melone (Cantaloupe) sorbet, 176
Menta (Mint) gelato, 90
Meringa (Meringue) gelato, 194
milk
nonfat dry milk powder, 15
Sweet Milk (Fior di Latte) gelato, 30
Mint (Menta) gelato, 90
Morano Gelato, 7, 9, 10, 18
Nocciola (Hazelnut) gelato, 122

Noce e Pera (Walnut and Pear) gelato, 134
Noce (Walnut) gelato, 130
nonfat dry milk powder, 15
nontraditional gelato flavors
Apple Pie (Torta di Mele), 140
Avocado, 144
Brown Butter (Burro Rosolato), 148
Doughnut (Ciambella), 152
European Spice Cookie (Biscoff), 146
Maple (Acero), 156
nut pastes, 16
nuts
Almond (Mandorla) gelato, 116
Hazelnut (Nocciola) gelato, 122
Pine Nut (Pinolo) gelato, 132
Pistachio (Pistacchio) gelato, 126
Walnut (Noce) gelato, 130
Olive Oil (Olio d’Oliva) gelato, 92

oranges
blood, 180
Orange (Arancia) sorbet, 180
zest, 109
parchment paper, 15
pears
Pear (Pera) sorbet, 178
ripe, 179
Pera (Pear) sorbet, 178
Pine Nut (Pinolo) gelato, 132
pistachios
Pistachio (Pistacchio) gelato, 126
plastic wrap, 15
Prosecco (Italian Champagne) sorbet, 182
pudding gelato, 84
raisin gelato, 88
raspberries
antioxidants, 185
raw walnuts, 137
Red Chili Pepper gelato, 76
Red Kite caramels, 68, 71
Rice (Riso) gelato, 94
Riso (Rice) gelato, 94
roasting hazelnuts, 125
salty with sweet flavor, 70

sauce, caramel, 71
saucepan, 14
Scharffen Berger, 16
Schlotterbeck & Foss, 68
Lo Sciroppo per Sorbetto (Sorbet Syrup), 162
serving temperature, 6
Sicilian Cake with Candied Fruit (Cassata) gelato, 72
smoothies, sorbet in, 165
Sorbet Syrup (Lo Sciroppo per Sorbetto), 162
sorbets
Banana, 164
Cantaloupe (Melone), 176
Forest Berries (Frutti di Bosco), 168
Italian Champagne (Prosecco), 182
Kiwi, 170
Lemon (Limone), 174
Orange (Arancia), 180
Pear (Pera), 178
Raspberry (Lampone), 184
step by step, 24
Strawberry (Fragola), 166
sourcing, of ingredients, 15
spade, 14
spatula, high-temperature, 13
Spice Cookie gelato, 146
spoons, 14
stainless-steel whisk, 14
starch, 16, 32
storage containers, 15
Stracciatella (Chocolate Chip) gelato, 44
sugar, 16
Sweet Milk (Fior di Latte) gelato, 30
sweet with salty flavor, 70
tapioca starch, 16, 32

temperature
freezer, 18
high-temperature spatula, 13
serving, 6
tips
affrogato style, 119
almond extract, 118
for Almond gelato, 118
anthocyanin, 181
banana sorbet in smoothies, 165
blood oranges, 181
browning butter, 151
cacao vs. cocoa, 50
cantaloupe ripeness, 177
Caramel Sauce, 71
cayenne, 79
cornstarch, 32
espresso, 43
fortified wine, 105
frappé, 51
freezing maple syrup, 158
gelato doneness, 58
jasmine, 83
juicing lemons, 175
kiwi production, 173
measuring shortcut, 19
oranges and zest, 109
pear ripeness, 179
pistacchios, 129
raspberry antioxidants, 185
raw walnuts, 137
ricotta, 99
ripe pears, 179
ripening bananas, 165
roasting hazelnuts, 125
sorbet in cocktails, 167
sorbet in smoothies, 165
strawberries, 167
sweet and salty flavor, 70
tapioca starch, 32
yogurt powder, 39
Tiramisu gelato, 100
tools, 13
Torta di Mele (Apple Pie) gelato, 140
tradition, of gelato, 6
Valrhona, 16
walnuts
raw, 137
Walnut (Noce) gelato, 130
wax paper, 15
whisk, stainless-steel, 14
Wicked Good Caramel Topping, 68
wine
fortified, 105
Marsala Raisin (Malaga) gelato, 88
yogurt, 15
Greek Yogurt (Yogurt Greco) gelato, 54
powder, 39
Yogurt (Lo Yogurt) gelato, 36
Zabaione (Sweet Wine Custard) gelato, 102

zest, orange, 109
Zuppa Inglese (English Pudding) gelato, 84
Acknowledgments
The opportunity to write this book came as a surprise to me, and I jumped at it,
knowing how often Morano Gelato customers look for recipes to make at home. So,
first and foremost, I’m thankful to Nancy Hall and Race Point Publishing for having
faith in Morano Gelato and my ability to write a book, along with everyone who
helped put it together. To Chad Finer, the photographer—thank you so much for
being willing to participate in such a large project and for making the gelato look
beautiful. I’d also like to thank Mapleview Farm in Sutton, Massachusetts, for the
barn board used for the cover shot. To my mother, who served as my transcriber
when I foolishly dislocated my right shoulder as the book deadline approached—
thank you for always being there when I need you. The same goes for my siblings,
my huge extended family on both sides, and my friends. To all of the old and new
employees of Morano Gelato Hanover who enthusiastically support Morano Gelato
and what it stands for, and equally important, the customers who have watched and
helped Morano Gelato grow over the years—thank you so much for your support and
for helping Morano Gelato become what it is today. Last, to my best friend (you
know who you are)—thank you for your unconditional support, encouragement, and
help in eating all of my gelato experiments.
This book is dedicated in loving memory of my father and grandparents, Cosimo and
Carmela Morano, who taught me the value of a strong work ethic and the importance
of following one’s dreams.
© 2015, 2018 by The Book Shop, Ltd.
Originally published as a hardcover in 2015.
First published in 2018 by Race Point Publishing, an imprint of The Quarto Group,
142 West 36th Street, 4th Floor, New York, NY 10018, USA
T (212) 779-4972 F (212) 779-6058 www.QuartoKnows.com
This 2018 paperback edition published by Race Point Publishing by arrangement with
The Book Shop, Ltd.
7 Peter Cooper Road, New York, NY 10010
All rights reserved. No part of this book may be reproduced in any form without written permission of the
copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the
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Morano 2015 The Art of Making Gelato

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Morano 2015 The Art of Making Gelato

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Contents

My Path to Pure Italian Gelato

Home Gelato Machines, Tools, and Ingredients

Step-by-Step Guide to Making Gelato and Sorbetto

Nuovi Gusti (New Flavors)

Business School 101

My parents never gave my brother or me an allowance. Chores were an expected part

From Fire Island to Florence

Morano Gelato Today

My philosophy at Morano Gelato is to serve the freshest and highest-quality gelato

Ultimately, it is the tradition of making Italian gelato that continues to be my goal.

Gelato/Ice Cream Machine

PLASTIC WRAP, PARCHMENT PAPER, AND WAX PAPER

Ingredients and Sourcing

Fior di Latte (Sweet Milk)

S imilar to vanilla, Fior di Latte, literally translated as “flower of milk,” is Italy’s

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Prepare the Chocolate

Yield: About 1.5 quarts / 1.42 liters

Cacao vs. Cocoa

Yogurt Greco (Greek Yogurt)

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

How to Tell If Gelato Is Done

A traditional Sicilian flavor, Crema di Agrumi is close in taste to an American

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Why We Love Salty and Sweet

Caramel Sauce (from Red Kite caramels)

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

T he Cioccolato e Peperoncino flavor delivers a chilled temperature with a hot kick

However you make Cioccalato e Peperoncino gelato, it is sure to offer a deliciously

Yield: About 1.5 quarts / 1.42 liters

Z uppa Inglese, literally translated as “English soup,” is a unique flavor inspired by

The flavor of Zuppa Inglese evokes memories of Christmas pudding, making it a

Yield: About 1.5 quarts / 1.42 liters

In honor of the Italian tradition, I’ve created an easy-to-make recipe using a

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

T iramisu, literally translated as “pick me up,” is a popular Italian dessert featuring

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

B ased on Florence’s gelateria Badiani’s famous Buontalenti gelato, Crema

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Try it Affrogato Style

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Yield: About 1.5 quarts / 1.42 liters

Torta di Mele (Apple Pie)

In New Hampshire, we’re fortunate enough to be surrounded by many apple orchards