Milk, rather than cream, is the differentiating factor between ice cream and its Italian cousin, gelato. Here, milk forms the base of an eggless dark-chocolate gelato, which has a no-holds-barred ...

A lick of cold, creamy gelato isn't just magic. It's mathematics. "You have to respect the range," emphasizes Gianpaolo Valli, a senior instructor at Carpigiani Gelato University in Bologna, Italy, ...

Kimberly Zanni is a master gelato maker. While competing earlier this month at a gelato festival in Italy, the owner of Gelato di Babbo in Hummelstown was recognized as one of the top gelato makers in ...