Name: Gelato "Buon Talenti"
Yield: Makes about 1 quart
Ingredients: 2 cups whole milk; 3/4 cup minus 1 tablespoon superfine granulated sugar; 4 large egg yolks; 3/4 cup heavy cream; 1/2 teaspoon Di Saronno Amaretto or other flavoring (see note, above)

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Gelato "Buon Talenti"Gourmet's studios

This gelato, named after Bernardo Buontalenti, a sixteenth-century Florentine who may have been one of the world's original ice-cream makers, is made with any number of flavorings. The "secret" ingredient is usually a liqueur (such as Di Saronno Amaretto). A delicious alternative would be a pinch of mixed spices such as cinnamon, nutmeg, and allspice.

Recipe notes

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