I am slipping fast into gelato madness. Last weekend, I broke down and bought a book of gelato recipes. Then I took it several steps further and bought: a non-skid mixing bowl, an angled measuring cup, an Oxo spatula, a $23 wire whisk, and ingredients. Thank goodness I scored 4 cute little jars of Piedmontese honey from Mail Order’s Booty Bin for a buck!

I followed the recipe almost perfectly (alas! it was the almost that portended my failure, but I haven’t gotten to that part yet.) I mixed, cooked, strained, cooled overnight. Finally, I poured the mixture into my ice cream machine to churn. After 20 minutes, I took a peek in the machine and saw immediately that the texture didn’t look right. I spooned some gelato out and tasted it. It was very icy. Too icy usually means not enough sugar. I kicked myself. Of course, I measured all my liquids in my new angled measuring cup, but not the only dry ingredient – sugar. I approximated two tablespoons by using a soup spoon. And now I’ve got a quart of icy honey “gelato.” Oh well. The road to gelato perfection is paved with tasty duds.

I’m a gelato fiend. Gelato – it’s sexy and comforting at the same time. It’s exotic. It’s decadent. Yet it’s also accessible. I’ve always loved gelato, but what got me thinking about getting serious about my passion for the dessert was this drool-inducing image on the Capogiro website. They’ve got the most inspired flavors – pear with bourbon, tahini, single malt scotch, hot pepper, honey truffled caramel! Augh! I never thought I’d say this, but I wish I lived in Philly, if only to try the daily flavors (they have 319 flavors to date!). I’m saving up to mail order a set of six pints. My list (so hard!):

1. Lancaster Mint Stracciatella
2. Nocciola Piedmontese
3. Cioccolato con Malt
4. Zenzero con Sesamo
5. Rosemary Honey Goat’s Milk
6. Meyer Lemon with Vodka

I go wild for ‘em weird flavors!