I love this book because it gives new creative recipes using an authentic base. The amount of sweetness called for is just enough, which is so much more pleasing to the palate than the overly sweetened recipes and store-bought frozen desserts of today. Gelato recipes also do not usually contain cream, obtaining their fat content from the egg yolk. One wouldn't know this from doing a simple search online, but here you have recipes that use real ingredients (milk, eggs, sugar) creating a rich satisying dessert head and shoulders above anything store-bought in both taste and nutrition. One reviewer wanted a basic chocolate gelato recipe; read her gelato primer artical on [...], it has a bunch of sample recipes including a basic chocolate gelato. To another reviewer who wanted a preview of this book before buying it, I would recommend also visiting this site and looking at her gelato primer, it is a rather long article that I think might satisfy that.

This is a great book! Although some of the recipies are a bit time-consuiming, all of them are easy to make and very tasty. It's a guaranteed hit with anyone who tastes it.

I LOVE this book. The recipes are simple and pure. I love that there is minimal sugar and NO corn syrup (which is a big ingredient in many American ice cream recipes). I'm a bit confused by someone saying that some of the ingredients were hard to find? I live in New Hampshire (NOT a big city) and I was able to find ingredients. Also, someone complained about the process of preparing a prickly pear. Since when is PEELING considered a complicated procedure. If you love to cook, love food, and love cooking with fresh ingredients, then you will definitely love this book.