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F. W. Pearce

Danilo Zecchin

The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home: A Cookbook Hardcover – May 11, 2010

by F. W. Pearce (Author), Danilo Zecchin (Author)

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TO TRY ONE SPOONFUL OF CIAO BELLA’S GELATO OR SORBETTO IS TO BE INSTANTLY TRANSPORTED.

When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination.

The magic of this book is that once you learn how to make just one easy custard or simple syrup base, you can dream up an infinite number of flavors. In addition to being able to re-create Ciao Bella’s award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, you’ll be able to invent your own combinations and mix and match more than 100 unbelievably indulgent frozen desserts.

From the PLAIN BASE:
• Italian classics such as GIANDUJA and PISTACHIO
• New American favorites like APPLE CARAMEL CRISP and PUMPKIN AND SPICE
• Cutting-edge flavors like BOURBON BUTTER PECAN and ROSEMARY AND OLIVE OIL
From the CHOCOLATE BASE:
• Exotic options from around the world like CHOCOLATE CHAI and MEXICAN COFFEE
• Kid-pleasers like CHOCOLATE S’MORES

From the SIMPLE SYRUP:
• Sorbets such as WATERMELON, COSMOPOLITAN, and PEAR WITH BALSAMIC SWIRL
• Make-your-own granita combinations (no ice cream machine required!) like COFFEE/CINNAMON and RASPBERRY/SAUTERNES/HONEY

A special section called “Amazing Endings” tops off this delicious volume, containing fun ideas for how to serve gelato and sorbetto as the pros do—or with a more personal creative touch. With hundreds of helpful tips, information on the best ingredients, and a list of sources, this gorgeously photographed book ensures that the best gelato and sorbetto you can imagine are just a churn away.

NOW, WITH THE HELP OF CIAO BELLA co-owner F. W. Pearce and chef Danilo Zecchin, making gelato and sorbetto in your own kitchen couldn’t be easier. You’ll add an exclamation point to any meal with these tantalizing flavors:
• HAZELNUT BISCOTTI
• FIG AND PORT
• APPLE CARAMEL CRISP
• ROSE PETAL
• GREEN TEA
• POMEGRANATE CHAMPAGNE
• PEACH AND HABANERO CHILE

Print length

176 pages
Language

English
Publisher

Clarkson Potter
Publication date

May 11, 2010
Dimensions

7.76 x 0.7 x 9.4 inches
ISBN-10

0307464989
ISBN-13

978-0307464989
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The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A C

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Sample Recipe from The Ciao Bella Book of Gelato and Sorbetto: Classic Chocolate Gelato

Chocolate perfection, pure and simple. Ciao Bella Classic Chocolate Gelato is simply our deep Chocolate Base in its basic form; it stands alone in its sophisticated simplicity or can be used for infinite variations. Try experimenting with spice and different percentages of chocolate--milk chocolate for kids and dark and single-origin chocolates for chocolate connoisseurs. We recommend using a bittersweet chocolate with about 60% cacao for our chocolate recipes, but you could go up or down a bit according to your preference.

Makes about 1 quart of gelato.

2 cups whole milk
1 cup heavy cream
1/2 cup unsweetened cocoa powder
4 ounces bittersweet chocolate (about 60% cacao), finely chopped
4 large egg yolks
3/4 cup sugar

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F. Turn off the heat and whisk in the cocoa powder. Add the chopped chocolate, and stir or whisk until the chocolate is completely melted and the mixture is smooth.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture, whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Pour the custard into the container of an ice cream machine and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

Review

"Pearce and Zecchin are masters of the sophisticated, mysterious, white-hot world of New York gelato. All the secrets to their kingdom are collected in this lively, colorful, informative book."-Adam Platt, Restaurant Critic, New York magazine

“There may be nothing better in the world of frozen comestibles than the original Ciao Bella vanilla gelato. It was great when they started more than 20 years ago and it is great now; just take a peek in my freezer at home....And now, I'll be able to make my own. Yum!”-Mario Batali, chef and author

“As a long-time fan of Ciao Bella gelato and sorbetto, I’m thrilled at the arrival of this beautifully designed and informative book. Once you’ve perused its pages, I’m confident the chilly delights it offers will find a warm welcome in your kitchen.”
-Michael Romano, Senior Partner and Culinary Director, Union Square Hospitality Group

About the Author

F. W. PEARCE is one of the founders and DANILO ZECCHIN is the executive chef and master flavor creator of Ciao Bella. Fondly called “America’s gelato,” Ciao Bella began in New York’s Little Italy in 1983. Ciao Bella was prominently featured on The Oprah Winfrey Show when she chose Blood Orange Sorbetto for her holiday special, and the company has received fifteen awards from the National Association for the Specialty Food Trade. Ciao Bella has appeared in hundreds of media outlets.
www.ciaobellagelato.com

Excerpt. © Reprinted by permission. All rights reserved.

Classic Chocolate Gelato

Chocolate perfection, pure and simple. Ciao Bella Classic Chocolate Gelato is simply our deep Chocolate Base in its basic form; it stands alone in its sophisticated simplicity or can be used for infinite variations. Try experimenting with spice and different percentages of chocolate—milk chocolate for kids and dark and single-origin chocolates for chocolate connoisseurs. We recommend using a bittersweet chocolate with about 60% cacao for our chocolate recipes, but you could go up or down a bit according to your preference.

makes enough for about 1 quart of gelato

   • 2 cups whole milk
   • 1 cup heavy cream
   • 1/2 cup unsweetened cocoa powder
   • 4 ounces bittersweet chocolate (about 60% cacao), finely chopped
   • 4 large egg yolks
   • 3/4 cup sugar
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F. Turn off the heat and whisk in the cocoa powder. Add the chopped chocolate, and stir or whisk until the chocolate is completely melted and the mixture is smooth.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture, whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl and cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

To make the gelato, pour the custard into the container of an ice cream machine and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

Product details

Publisher ‏ : ‎ Clarkson Potter; NO-VALUE edition (May 11, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 176 pages
ISBN-10 ‏ : ‎ 0307464989
ISBN-13 ‏ : ‎ 978-0307464989
Item Weight ‏ : ‎ 1.61 pounds
Dimensions ‏ : ‎ 7.76 x 0.7 x 9.4 inches

Best Sellers Rank: #68,815 in Books (See Top 100 in Books)
- #30 in Cheese & Dairy Cooking
- #45 in Frozen Dessert Recipes
- #90 in Italian Cooking, Food & Wine

Customer Reviews:
4.6 371 ratings

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Customer reviews

4.6 out of 5

371 global ratings

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4 star		12%
3 star		7%
2 star		2%
1 star		1%

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Abdulla M. Al Qasim

Rich, Smooth, and Full of Flavor Every Time!

Reviewed in the United States 🇺🇸 on June 2, 2011

Verified Purchase

I have two other ice cream books, the Ben & Jerry's book (sitting there collecting dust) and The Ultimate Ice Cream Book (was my favorite till I got this), but then I went and bought this marvelous book! I would have given it a six star rating if I could!

First of all, as a book, I love the way the book is put together, printed, and the images used. For me a good cookery book has to be printed on glossy paper, hardcover, and with plenty of eye pleasing pictures! This book scores big on all these fronts!! I love the color combinations used, they scream fun at me!

Secondly, the contents:
I love the brief history introduction regarding ice creams, gelatos, and sorbets at the very beginning of the book!
The recipes in this book are exactly what I look for in frozen desserts! The one thing that I simply adore about this book is that it rarely uses extracts and essences, it teaches you how to use the real deal, like hazelnuts, pistachios and the like!!! Great for making homemade ice creams for the entire family to enjoy!
The recipes always come rich and smooth!! Had some friends over and made them some chocolate gelato and the almost ate the whole batch! Made milk chocolate and hazelnut gelato with a Nutela swirl for the family and that was gone in a couple of days!
The recipes are very easy to follow, especially if you have experience with preparing custards, and the ingredients are fairly easy to find in most supermarkets and there is no need to go to specialty shops.

The book has an abundance of recipes and will give you a better understanding of how to add flavors, like nuts and fruits so that you can experiment and come up with your own versions or even creations, like my milk chocolate gelato with nutela swirl!

This has officially become my favorite gelato / ice cream book in the world!

37 people found this helpful

Helpful

L. Nelson

Excellent Book

Reviewed in the United States 🇺🇸 on August 9, 2010

Verified Purchase

My roommates and I discovered Ciao Bella ice cream while shopping at our neighborhood Whole Foods. Though we loved the flavors offered at our Whole Foods, especially the Hazelnut (yum!), we wanted to try some of the other flavors, because the ones we had were so delicious! We found ourselves surfing Ciao Bella's web page and then searching for specific flavors at distance grocery stores.

Then ... everything changed! We discovered this cookbook. If you follow their directions and use fresh ingredients that are ripe/fresh, yours really will turn out just as good as the store bought Ciao Bella gelato. Promise. Why pay $5.00+ for a pint if you can make your own?!

The day the book came I read it cover to cover. There are so many flavors to choose from, not to mention it's inspiring. Fig and port? Yum! Though we certainly haven't made all the recipes, once you master the basic recipe there is very little to change when it comes to adding flavors. I really liked that in the beginning of the book they discussed technique, stressing the importance of temperature, etc. They even explained the difference between different vanillas, which I certainly did not know. As they emphasized, you should feel inspired to try your own variations. After reading different recipes I began to gain a good perspective of when to add more sugar and when not to, etc. The recipes offer inventive combinations that sound delightful. It certainly gets you thinking about what other fruits you can combine to make delicious masterpieces. I certainly felt inspired and have made my own fruit sorbets based loosely on some of the recipes. Everything we've whipped together has turned out fabulous. I can't wait to try the champagne sorbets at New Years!

Definitely worth the price. Did I mention we use this as a coffee table book now? Everyone loves it!

73 people found this helpful

Helpful

DJM NV

Book received damaged

Reviewed in the United States 🇺🇸 on July 24, 2022

Verified Purchase

The book had been wet or stored for some time in a humid environment. The pages separated easily and did not destroy any information.
I do like the information, easy to read and follow.

Helpful

R. M. Lim

Very good recipes and precise instructions.

Reviewed in the United States 🇺🇸 on November 13, 2020

Verified Purchase

This is one of the first two ice cream books that I bought recently. Being a novice gelato/ice cream enthusiast, this book gave me a very good head start to build my confidence in making delicious ice cream. The custard base is very simple and from there you can build your flavors or your own concoctions. A mix of the usual favorites and elegant recipes. Great find!

One person found this helpful

Helpful

ML

and they are good and fairly simple to make

Reviewed in the United States 🇺🇸 on June 11, 2016

Verified Purchase

This is American style gelato, and they are good and fairly simple to make. There are two main bases: white and chocolate. From there you can just add whatever you like (sorta). These are flavors geared towards the American audience. If you like flavors like cookies and cream, S'mores, Pumpkin Spice, Cinnamon with Oatmeal, Malted Milk balls, and Peanut Butter, you can try these recipes. However, if you prefer more exotic like Riso, Pistachio, etc. you can find a few in here as well.
Great book to get your feet wet, but one will quickly graduate to more aspiring flavors and techniques, if cookies and cream is just another kid flavor to you.

30 people found this helpful

Helpful

DKfromCA

Great gelato book

Reviewed in the United States 🇺🇸 on August 25, 2020

Verified Purchase

This book is awesome! No head scratching over chef terms. No converting amounts. Straightforward, thorough, and delicious recipes with explanations, options and resources. The easiest and most comprehensive, without being burdensome, gelato recipe book I've ever used. Results are amazing for home made. Looking forward to trying some of the Sorbetto. Ciao Bella for sure!

One person found this helpful

Helpful

WLAZ

Great Recipe with some unusual flavors. Terrific base to modify for your own creations.

Reviewed in the United States 🇺🇸 on August 28, 2020

Verified Purchase

Yes there is a difference between Ice Cream and Gelato. This book has great recipes for the very standard flavors, some interesting variations, and some truly strange ones. Working my way through and testing with friends and family. The Raspery Gelato and also Sorbetto are real winners and the Peanut Butter Gelato had everyone requesting more. Great instructions and excellent photos.

One person found this helpful

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Top reviews from other countries

eddy

Top skilled cream ingredients

Reviewed in the United Kingdom 🇬🇧 on September 10, 2019

Verified Purchase

Good

CMK

Great Book

Reviewed in Canada 🇨🇦 on October 7, 2015

Verified Purchase

Just made my first Chocolate Gelato. I used Semi-Sweet chocolate and it was chocolaty enough for us. It was extremely smooth using only 1 cup of heavy cream. Most of my recipes for ice cream use 2 cups and they can be way too rich. I had no problems with lumps or the likes and was very pleased with myself. The recipe was very easy to follow.
Can't wait to try the others once I get the hang of the basics down.
I use the Tovolo ice cream container sold here on Amazon.ca to store and the ice cream fit perfectly.

I already have Ben and Jerry's book which I like but find the recipes to be very "heavy cream" heavy. Ciao Bella is a great alternative.

Thanks to all reviewers who helped me make my decision to go with this book.

4 people found this helpful

Karen J Gray

Amazing recipes to go with terrific information on the general ...

Reviewed in Canada 🇨🇦 on September 15, 2017

Verified Purchase

Amazing recipes to go with terrific information on the general history of how we came to have ice cream, gelato, etc., and it's a very handsome book. I'm dying to try everything in there and there's loads of room for improvising your own flavours. The recipes provided are generally very simple and aside from the kind of ice cream maker you choose, there's not much equipment you need that you probably don't have already. Basic ingredients are few and most are easy to find, sources are given for many things, though they'll be most useful to residents of the USA. Gelato has quite a bit less fat than premium ice cream does; another plus. There's even a recipe for granita, for which no ice cream maker is needed. Outstanding!

One person found this helpful

J. Field

Best book on Gelato I have read

Reviewed in Canada 🇨🇦 on August 20, 2015

Verified Purchase

It arrived this morning, and after a quick read through I am itching to get out my ice cream maker and start churning. I have read through about a dozen ice cream and gelato books, this is one of the two best books I have read on the subject. All the recipes are achievable, next to no offbeat ingredients that aren't given instructions to make, such as the labne for the Greek Yogurt Gelato. I am very happy to add this to my cookbook collection, and highly recommend it to everyone looking to make their own gelato - my family's favourite is the Cinnamon Gelato, which is scrumptious!!!

2 people found this helpful

M. J.

Great recipes

Reviewed in Canada 🇨🇦 on April 10, 2014

Verified Purchase

Received the book in great condition and on time. The book is filled with great recipes, and they are fairly simple for a beginner like myself. I have made a few recipes so far and the family has enjoyed each :) I would recommend this book for anyone starting out making gelato at home. It is a great book full of recipes and gives you the basics needed

3 people found this helpful

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