Air gets whipped in during churning. More air makes it lighter and fluffier, while less air makes it dense and decadent.

Gelato is a dessert with Italian roots that are over 400 years old. It made its way to the U.S. in the 18th century but took a back seat to ice cream until the late 1900s. Nowadays, you can find ...

Gelato has been a part of my life since I was a child. I grew up immersed in the craft, watching and learning not just the techniques, but also the passion behind it. For us, gelato was never just ...