Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth.

Churn the gelato in a gelato/ice cream maker, following manufacturer's instructions. Fold in desired mix-ins once the gelato has finished spinning in the machine. Transfer to a container and ...

Place whole milk, heavy cream, and vanilla bean and seeds in a sauce pot and scald. Remove vanilla bean. Whip the granulated sugar and egg yolks to a pale yellow ribbon state.

Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 233 Total Fat 10 g Saturated Fat 6 g Carbohydrates 34 g Dietary Fiber 1 g Sugar 32 g

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar ...

Finely grate the zest from the oranges and squeeze the juice. There should be about 3 tablespoons zest and 2/3 cup juice. In a medium saucepan, combine the water and the sugar.

Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan. Gradually whisk in the cream. Then whisk in the milk, buttermilk and citrus zests.

Place the pistachios and 2/3 cup sugar in a blender or food processor. Pulse until the pistachios are a fine powder. Add 1/2 cup milk and pulse until the mixture is thick and smooth like a paste.

In a medium saucepan, combine the milk and salt. Heat the milk over medium heat until bubbles form around the edges of the pan. Set aside and cover to keep hot.