The Art of Making Gelato

Recipes are easy to follow, but even if you mess up, your mistakes are sure to be tasty.

A scoop of dense, creamy gelato at an authentic Italian gelateria is an occasional necessity, especially on a hot summer day. Each of the 50 gelato and sorbet recipes in The Art of Making Gelato were tested by author Morgan Morano (which sounds like a truly tough job), and many have been served in her lauded New Hampshire scoop shop, Morano Gelato.

In the cookbook, Morano outlines the specifications of making true artisanal gelato, as well as recommendations for gelato and ice cream machines, plus a step-by-step guide with accompanying photos of how to recreate treats at home. Recipes range from the basics, such as sweet milk and Italian espresso, to Italian-inspired flavors like olive oil, ricotta-pear or tiramisu, to the more creative, including avocado and ciambella (donut). Recipes are easy to follow, but even if you mess up, your mistakes are sure to be tasty.

"The Art of Making Gelato" by Morgan Morano, racepointpub.com.

Bethany Christo is the associate editor who enjoys barbecue, grammar, good reads, thrifting, attempting humor and rapping by herself in the car, all to the detriment of her social life. You'll find her near the desserts.