Ice cream? Gelato? What are your favorite frozen desserts?

Ice cream, gelato, frozen parfait, sorbet ... love frozen stuff.
Hard to pick a favourite.

While I love most desserts and think a meal isn't really done until dessert is, if ice cream kills me, I'd be happy. My mother was an accountant with a dairy/creamery out in Minnesota sometime around 1940, and the ice cream makers would ask her to test new flavors so you could say ice cream is in my blood, so to speak. I love the stuff, especially chocolate, especially rich, homemade styles.

I got hooked on gelato in Italy and sorbets in France. We make both at home but my very favourite is
chestnut honey vanilla gelato -- there are 9 egg yolks in 1 litre (which should tell you all you need to know about how rich it is) but oh sooooo yummy

hmm I think I have some in the freezer that will go nicely with my newly riped black raspberries!

A local Italian restaurant (not a chain) makes a wonderful marsala gelato. I've gotten several folks hooked on those. The chef is from Italy, and all his food is wonderful!!

Linda
I figure that could be a very dangerous ice-cream - when they get the zabaglione ice-cream right it's wonderful, but so rich-tasting that guilt sets in awfully quickly.

Sounds like a restaurant to make your 'local'.

regards

Ian

It is that good, but also 35 min. away which makes it more of a special treat than an "everyday go to" place.

A local Italian restaurant (not a chain) makes a wonderful marsala gelato. I've gotten several folks hooked on those. The chef is from Italy, and all his food is wonderful!!

Linda
I figure that could be a very dangerous ice-cream - when they get the zabaglione ice-cream right it's wonderful, but so rich-tasting that guilt sets in awfully quickly.

Sounds like a restaurant to make your 'local'.

regards

Ian

It is that good, but also 35 min. away which makes it more of a special treat than an "everyday go to" place.

As it turns out, we're going tonight. Hope he made the marsala gelato!

And let us not forget raspberry or mocha flavored semi-fredo!!!

Best
Rogov

I made some blood orange sorbet last night...and apparently I am trying to prove I can subsist on that and that alone. It is so good. I found 32 ounces of pure blood orange juice on sale for something like $2.50. I made a simple syrup, mixed it with the juice. Got out the cuisinart maker (the freezer insert stays in the freezer) and poured it in. Turned it on, checked back once or twice and...done! It is so good, so refreshing.

Yum.

I made some blood orange sorbet last night...and apparently I am trying to prove I can subsist on that and that alone. It is so good. I found 32 ounces of pure blood orange juice on sale for something like $2.50. I made a simple syrup, mixed it with the juice. Got out the cuisinart maker (the freezer insert stays in the freezer) and poured it in. Turned it on, checked back once or twice and...done! It is so good, so refreshing.

Yum.

Bet it looks great, too. I love the color of blood orange juice.

Spumoni and high-quality vanilla are my favorites among "standard" ice cream. Love gelato, especially pistachio. Homemade ice cream of any kind is almost always good. And let's not forget Indian Kulfi (pistachio also my favorite there).

Hey Susan, welcome to the forum!

rwj

Thank you, Robert!

[Jenise]

As with everything else sweet I am not a fan of the category 'frozen desserts' per se, but I like a few select items. Among commercially prepared iced objects, Haagen Daaz coffee ice cream bars on a stick and Baskin Robbins Jamocha Almond Fudge ice cream (on a cone, ONLY), are objects of great affection. However, if all the rest of the ice cream in the world left the planet I would be the last one to notice. But better than either of the two just mentioned is a frozen banana freshly dipped in chocolate and then rolled in chopped peanuts. I probably haven't had one in five years, but that's how I am about sweets. I can love something like that but never have it and never miss it.

I love all the frozen stuff. I admit that semi-freddo is lowest on the totem pole and gelato is the highest. Especially if it is pistachio gelato. Made like only the Italians, maybe even just Sicilians, seem to know how. (These people, http://www.lartedelgelato.com/index.html, are very good and have three locations in NYC.)