<DIV><p class="MsoPlainText" style="margin: 0in 0in 0pt">The word <I>gelato</i>, in Italian, simply means &ldquo;ice cream,&rdquo; but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. </p> <p class="MsoPlainText" style="margin: 0in 0in 0pt">&nbsp;</p> <p class="MsoNormal" style="margin: 0in 0in 0pt"><I>Making Artisan Gelato</i>, following on the heels of <I>Making Artisan Chocolates</i>, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer&rsquo;s market.</p> <p class="MsoNormal" style="margin: 0in 0in 0pt">&nbsp;</p> <p class="MsoNormal" style="margin: 0in 0in 0pt">From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in <I>Making Artisan Gelato</i> ensure quality concoctions. Recipe flavors run the gamut&mdash;nuts, spices, chocolate, fruit, herbs, and more&mdash;with novel flavor pairings that go beyond your standard-issue fare.&nbsp; </p></DIV>