After "what's your favorite ice cream?", the question I get asked the most as an ice cream maker is "what makes gelato different from ice cream?" How does gelato get that soft, elastic texture and slow-to-melt milkiness compared to ice cream's richer, creamier body?
From fancy fare to faux fast food, here are most memorable things we ate this year. Pistachio gelato. Bobboi Natural Gelato, La Jolla: This one isn't fair.I got to taste this pale green, sublimely creamy frozen treat as it was being coaxed from the gelato machine by Bobboi co-owner Andrea Racca.