Fresh Gelato

On the way back from water fun in Snohomish Washington we stopped at Maltby Produce where we picked up among many things 4 pints of fresh strawberries. They have garnished our breakfast for the last two days and now the remainder are going into Gelato. Gelato deserves to be capitolized.

When we were in Italy in 2008 we had Gelato nearly everyday. The best was on Piazza Cisterna in San Gimignano.

Thanks to Marcella Hazan I had a great cook book during our stay. I used it to make a number of great recipies at our little house in Tuscany. Upon our return I used the Gelato recipie to great raves. The strawberries in the recipie can be replaced by any fruit you like and I have done lemon, lime, grapefruit, raspberry, plum and peach. Lemon is by far my favorite and will get a separate post. 

Today my niece Kyra who is visiting from North Dakota wanted to learn how to make Gelato. It is easy and a great use of seasonal yummyness. The recipie is in The Essentials of Classic Italian Cooking by Marcella Hazan. For fun we sprinkled some shaved dark chocolate in at the very end. It is currently in the freezer and will be tasted tomorrow. Sometimes cooking is about waiting.