Fresh from the Freezer

  A nice base recipe is worth its weight in gold, so today, I’m giving readers 841 grams of gold. And gold it is, because gelato is undeniably fancy. “Ice cream” conjures up images of Americans pushing loud, shaky grocery carts through the aisles of a Walmart, while “gelato” calls to mind a relaxing vacation day spent wandering the streets of Rome. The word “gelato” has an air of grace, class, and elegance that an American big-box store could never hope to achieve. Okay, I’m done doing my impression of a study abroad student who’s just returned home from Europe for the summer. I’m sorry. It was painful for me, too.  Cookies and cream lavender tea gelato.  This gelato recipe is endlessly riffable. Is that a word? It is now. This gelato recipe is a great base for any flavor of your choosing, but it holds up especially well to strong flavors. I first adapted this gelato base from Joanne Eats Well with Others . Joanne posted a recipe for Thai basil ice cream which is ...