This is a great simple starter recipe for gelato. In Italy, they call this particular flavor "crema." I make it plain or use it as a base for other flavors (nutella, cinnamon, strawberry, so far). The trick is to temper your eggs carefully and to make sure that you don't overcook the custard mixture so that it curdles. You can still strain it but the finished frozen product is icy rather than smooth (learned that lesson the hard way). Try it, you won't be disappointed!

Reviewed On: Aug. 3, 2009

I make this recipe every year and it is always a winner. I adjust the sugar to taste depending on the sweetness of the orange juice and I save a bit of the zest for garnish. It's awesome and a very nice change from the canned cranberry sauce that used to go untouched on the table.

Reviewed On: Nov. 17, 2006

These are my secret weapon over the holidays. The dough freezes well, and once you get the hang of rolling out the dough, you can actually make them fairly quickly. Hint: try mini chocolate chips and rasberry preserves. delish.

Reviewed On: Nov. 29, 2004