Milk, rather than cream, is the differentiating factor between ice cream and its Italian cousin, gelato. Here, milk forms the base of an eggless dark-chocolate gelato, which has a no-holds-barred ...

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LEO BULGARINI is a little obsessed with gelato. The Rome-born ex-sommelier and his wife, Elizabeth Foldi, spent two years scouring villages throughout Italy seeking those who still made gelato the old ...

In an unmarked storefront across the street from Dallas’ Fair Park, animated exchanges in Italian rose over the whir of a large stainless steel ice cream machine. Carlo Gattini, the stoic mastermind ...

Leave it to Italy -- a country where food and tradition go hand in hand -- to be home to the first university dedicated to the art of making gelato. In fact, the Carpigiani Gelato University, located ...