Any time is a great time for ice cream. Even better: gelato. In 2001, on my honeymoon to Italy, I discovered the real deal. I love how creamy and delicious it is. I also am intolerant to most dairy, but for some reason gelato does not give me a problem.
If you have not tried Talenti Gelato (and no, I am not a brand ambassador), run, do not walk, to the nearest grocery store to buy some. It’s as close as you will come to eating gelato in a scenic square in Rome. The best is the Sea Salt Caramel, and the Mediterranean Mint is fabulous too. I also love nice packaging, and theirs looks good enough to put several pints out on your table for a dinner party, which is exactly what I do. It looks more like it only belongs at Whole Foods and not at my local Market Basket.
Want to take it one step further down the path of decadence? Whip up some hot fudge sauce. This recipe is so easy and delicious and makes a lot.
Put some in a jar and give it to a friend or even freeze it.
Here is what you will need:
14 ounce can of sweetened condensed milk
12 ounces of chocolate chips. Use good chocolate. I like Ghirardelli, as you know!
2/3-3/4 cup of water. Start with 2/3. Add a bit more if it seems too thick for you.
1/2 tsp. salt. I always cook with kosher salt, but use what you have.
Mix all of this together in a sturdy pan…
Stir it over low heat until well-mixed and smooth. Remove from burner and stir in 1 TBSP. of vanilla.
Here’s to enjoying tasty fudge sauce, and lots of gelato!
Buon Appetito!
