Caramel Gelato and Favorite Gelato Spots in Rome

 

  

When I’m in Italy, I can’t go a day without a cone of gelato.  I’ll let you in on a secret; sometimes, I even eat it twice a day.  I go through serious gelato withdrawals when I get back to the U.S.  Gelaterie aren’t as popular in the U.S., and quality ones are even harder to find. 

  

 

  

In Rome, you can find a gelateria every few feet, but not all are of equal quality.  Good gelaterie make their gelato on-site and use fresh, natural and organic products.   My favorite flavor is cioccolato fondente (dark chocolate), but it’s not normal to only order one flavor.  I usually combine it with caramel, gianduja (chocolate and hazelnut), stracciatella (chocolate chip), café or lampone (raspberry). I will go out of my for quality gelato, and usually found myself at one of these favorite five gelaterie while in Rome.

  

  

 

Giolitti (www.giolitti.it - via Uffici del Vicario 40 – north of the Pantheon) It’s over 100 years old and the favorite of native Romans.  The fruit flavors are very good.  They are open until 1:30AM for your late-night gelato cravings.

 

  

San Crispino (www.ilgelatodisancrispino.it – Villa della Panetteria 42 near the Trevi Fountain and Piazza della Maddalena 3 near the Pantheon) If Michelin stars were given to gelaterie, San Crispino would certainly receive three.  Two brothers dedicated to producing the best gelato, do.  They use the highest quality fresh ingredients and all natural ingredients.  They only serve their gelato only in cups because they believe that cones interfere with the flavor.

 

  

Della Palma (via della Maddalena 27 - north of the Pantheon) With 150 flavors and countless of them creamy chocolate combinations, this is a chocoholics dream gelateria.

 

  

Al Settimo Gelo (www.alsettimogelo.it - via Vodice 21A – near Piazza Mazzini and the Vatican) Ingredients are all natural, organic and fair trade.  The chocolate peperoncino is an excellent mix of chocolate and spice.

 

  

Gelateria Ara Coeli (www.gelateriaaracoeli.com - Piazza Ara Coeli 9 – near Piazza Venezia) They use Valrhona chocolate for their luscious chocolate gelato.  Their fruit flavors are bursting with the freshness of the fruit.  They also make desserts such as tiramisu, cassata and more.

 

 

  

What are your favorite gelato combinations? Where have you had the best gelato in Italy or in your country? 

  

 

Here’s a recipe for caramel gelato in case you’re also having gelato withdrawal and there’s not a gelateria every few feet in your neighborhood.  This recipe includes a caramel sauce that you can swirl in or serve on the side, or both.  The caramel mix-in gives it that much more of a caramel flavor and a texture combination. 

  

 

  

Caramel Sauce for Mix In

(makes about 1 1/2 cups)

 

 

1 1/4 cup (250 grams) granulated sugar

1/4 cup (60 ml) water

1 cup (225 ml) heavy cream

 

 

Over high heat, heat the sugar and water in a heavy-bottom sauce pan that is at least triple the height of the sugar and water mixture.  In another saucepan, heat the cream, just to take the chill from it.  Do not stir the sugar mixture or the sugar will crystallize.  You can swirl it slowly to make sure the sugar is cooking evenly. 

  

 Once the sugar mixture is a deep amber color and just starts to smoke, remove from the heat.  Immediately whisk in the cream, a little at a time (this will stop the caramel from cooking further).  The mixture will bubble up quite a bit.  Once all the cream has been whisked in, return to medium heat and continue stirring until caramel has dissolved.  Set aside.

 

  

Caramel Gelato

(makes about 2 1/2 cups)

 

 

1 1/4 cups (250 grams) granulated sugar

1/4 cup (60 ml) water

2 cups (450 ml) heavy cream

1 cup (225 ml) whole milk

 

 

Over high heat, heat the sugar and water in a heavy-bottom saucepan that is at least triple the height of the sugar and water mixture.  In another saucepan, heat the milk and cream, just to take the chill from it.  Do not stir the sugar mixture or the sugar will crystallize.  You can swirl it slowly to make sure the sugar is cooking evenly. 

  

 Once the sugar mixture is a deep amber color and just starts to smoke, remove from the heat.  Immediately whisk in the cream, a little at a time (this will stop the caramel from cooking further).  The mixture will bubble up quite a bit.  Once all the cream has been whisked in, return to medium heat and continue stirring until caramel has dissolved. 

  

 Strain and chill in a bain marie.  Once cool, process in an ice cream/gelato machine according to your machine’s directions.  Once you’ve processed the gelato, drizzle in the caramel sauce and mix in.  Freeze until ready to serve. 

  

  

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Comments

[Trix]

That is just gorgeous! And no, no gelateria ... in my neighborhood, it's just liquor stores every few feet. : (

[Shannon Purtell-Lattimore]

There is no good gelato in the U.S. once you have had it in Italy! I had gelato for lunch every day when I was there....Your receipe sounds amazing! Can't wait to try it.

[Errin]

This makes me miss Spain! But, by chance we just happened to have purchased an ice cream maker last week...so perhaps this little trip down memory lane will have to be its maiden voyage. :)

[Lauren]

Wow I had forced myself to forget Gelato! When I was in Rome for a couple of days I could have lived on the stuff. It was amazing, it was worth going there just for the gelato! Teamed up with everything else Rome has to offer I am surprised I ever left!

[pegasuslegend]

sounds wonderful!

[Gourmantic]

Now I'm craving one of each flavour!

Sydney has a handful of good gelaterias but the taste doesn't compare to that from Italy. I sampled some in Palermo, Mazara del vallo, Como and Bellagio, and I can't choose! I tend to lean towards the red berry variety or anything with hazelnut in it.

[Nina]

looks fabulous:)I havent come across good gelato's in the US.

[my spatula]

OMG. gelato is one of my all-time favorite things in the world. i'm swooning over your ENTIRE post. hazelnut is at the top of my list, though looking at your gorgeous caramel gelato...i'm beginning to change my mind!!

[Carla]

I made the caramel sauce tonight and your instructions were perfect! Thank you so much!

[Elie's Papel]

OMG!!! love gelato... your recipe makes want to run and get an ice cream maker... yum!