When I posted earlier this year that David and I were going to Rome, I received a couple of impassioned pleas to go check out particular foodie haunts. One reader--I think it was Mike from The Culinary Lens--told me to go visit Gelato di San Crispino. After a long, hot, jet-lagged day slogging around the Colosseum, Roman Forum and having the gates to the Baths of Caraculla closed on us because we were too late to get in, we decided to cut our losses and go get some gelato. Smart decision.
Gelato di San Crisipino is tucked away on a tiny side street not terribly far from the Trevi Fountain. It has a small sign out front, but the best way to locate it is a line of people out the door. Once inside, there is a list of about twenty flavors, both fruit and cream, all made in-house. Decide quickly, because the line moves fast and you don't want to be stuck stammering at the counter.
On that hot Monday, I selected zabaione, a cooked custard flavor, and chocolate rum. David stuck with fruitier flavors, and we trekked up the hill to sit on a set of stairs and eat. Let me tell you, it is worth the hype. The flavors are pure and intense, and even the fruit flavors are unbelievably creamy. It was almost enough to snap us out of our jet lag. Almost.
|That's David's "This is really good" face.|
I once read that Alaskans eat more ice cream per capita than any other state in the country. It seems a little random, but it's true that everyone is happy to see ice cream, particularly when it's homemade. For a friend's birthday party, I made this gelato-like concoction. It tastes like the best vanilla malt you've ever had. Malt powder can be purchased from King Arthur's Flour.
This recipe has a softer consistency. If you like your gelato firmer, freeze it in smaller containers.
Vanilla Malt Gelato
Whisk the eggs in a large bowl until they are fluffy and pale yellow, then gradually whisk in the sugar. Pour in the heavy cream and milk and whisk until thoroughly blended.
|The gelato was particularly good with a homemade caramel sauce.|