Please share... What are the most unique, strange, interesting flavors of gelati you have had the pleasure, or misfortune, of experiencing?<BR><BR>

Well, I don't know about strange and unusual, but I love lemon gelato. Have been searching for a recipe without much luck. Anyone got one they would like to share?

Lemon was also my favorite, but the tutti fruitti was a close second.

Gelati with rather unusual flavours I had. Goat cheese. Basilico. They were not bad.

I like riso, with the little grains of rice in it, and a flavor not unlike rice pudding. The aforementioned castagne (chesnut.) Almost any fruit flavor - the berries are especially intense and delicious. Pesca (peach) and mela verde (green apple, which often contains bits of the skin.)

LEMON GELATO<BR> <BR> Recipe By : <BR> Serving Size : 1 Preparation Time :0:00<BR> Categories : Italian Desserts<BR> <BR> Amount Measure Ingredient -- Preparation Method<BR> -------- ------------ --------------------------------<BR> 6 md Lemons<BR> 1 1/3 c Sugar<BR> 6 Egg yolks<BR> 1 1/3 c Heavy cream<BR> 1/8 ts Salt<BR> 2 2/3 c Half-and-half<BR> 1 1/2 ts Vanilla extract<BR> <BR> PREPARATION: Grate the zest of 6 lemons and set aside<BR> in a bowl with the sugar. OR, use a vegetable peeler<BR> to remove 3/4 cup zest from the lemons and process the<BR> lemon strips with the sugar in a food processor until<BR> zest is minced, about 30 seconds. Set lemons aside.<BR> <BR> COOKING: Whisk the egg yolks with the cream and salt<BR> in a heatproof mixing bowl. Put the half-and-half and<BR> lemon-sugar in a medium non- aluminum saucepan. Bring<BR> liquid to a simmer, stirring to dissolve the sugar.<BR> Remove pan from heat. Slowly whisk the hot<BR> half-and-half into the egg yolk mixture. Then return<BR> the partially cooked custard to the saucepan. Stir<BR> constantly over medium-low heat until mixture begins<BR> to thicken slightly and coats the back of a spoon,<BR> about 5 minutes (the approximate consistency of<BR> unwhipped heavy cream). Pour hot custard into a bowl<BR> without straining. Stir in the vanilla. Put a sheet<BR> of plastic wrap directly on the surface of the custard<BR> to prevent skin from forming. Set custard aside at<BR> room temperature to cool. (Can cover with plastic<BR> wrap and refrigerate for up to 48 hours.)<BR> <BR> FREEZING: Squeeze 3/4 cup juice from the lemons and<BR> stir juice into cooled custard. Transfer the custard<BR> mixture to an ice cream maker and freeze according to<BR> manufacrurer's instructions.<BR> <BR> Makes about 1 1/2 quarts.<BR>

Doesn't sound very healthy -- and all those calories!!!

Who said that it was healthy? The majority of the most delicious foods in life come at the cost of many calories. Indulge occasionally and eat the best when you do!

Just in case there are any other lemon lovers out there, just wanted to alert you that there is a big lemon festival in San Diego county this weekend.

Ah..can we come back to the original question ? <BR><BR>&gt;Please share... What are the most unique, strange, interesting flavors of gelati you have had the pleasure, or misfortune, of experiencing?<BR><BR>

I've been racking my brain to answer my own question and I've come up with two, which I don't think are really all that unusual, but they were definitely firsts for me...<BR><BR>Blood Orange and Date. The blood orange flavor was really interesting because I'd never had a blood orange before. The date one was disappointing because the flavor was too mild. But I love dates, so I'm going to keep trying for it and hopefully I'll find a good one.

Thanks for the recipe. I have had some lemon gelato that tastes like ice cream, which this recipe seems to be, or some that melts more quickly, has no eggs, and a lighter cream/milk with intense lemon flavor. THAT's the one I want.

"I have had some lemon gelato that tastes like ice cream, which this recipe seems to be..."<BR><BR>Umm, Ronda hon, gelato is the italian word for ice cream.

Had a mascarpone gelato in Rome last time...excellent..just a slight tang..but my favorites are still chestnut and fig...at Giolotti's!<BR> And a tartufo at Tre Scalini

I think that the lemon flavor is made as both gelato (with dairy) and sorbetto (no dairy), both of which are sold at the gelateria shops. Sounds as if Rhonda may be seeking the latter.<BR><BR>Here in the States, I recently had a pretty tasty sorbetto that is made by Gelato Classico of Concord, CA - blackberry Cabernet. Good for those of us who don't like intensely sweet deserts.

Pistachio <BR>white chocolate w/rum raisin on top.<BR>Loved the Pistachio in Rome.<BR>I just was reading Marthe Stuart a few minutes ago(old issue) w/ a recipe for dark chocolate gelato.<BR>I aam going to try it!

My faves aren't that unusual really...<BR><BR>Fico (fig)<BR>Bacio (chocolate with hazelnut)<BR>Pistachio (been a favourite since I was tiny)<BR><BR>I know I have tried all sorts but I can't remember the weirder ones.<BR><BR>But I did have a taste of Baskin Robbins new flavour today when out shopping, it's called something like African Safari and is a combo of Amarula and two other flavours, Nice but a bit too bubblegummy. Went for black cherry!

While in Rome a few months ago I had the misfortune of trying the Pomponella(sp?). I didn't have any idea what I was really getting but it looked so "pretty" and pink behind the glass. Turned out to be grapefruit... it was horrible. <BR><BR>Now, the Tiramisou(sp?) was awesome!

Oh, I actually love pompelmo! But you have to be a grapefruit person (I am.) Plus, I like the word.... (Even better: pamplemousse in France)

LEMON SORBET<BR>6 servings<BR> <BR> Peel of 1 lemon, diced small<BR> 1 c Water<BR> 1/2 c Sugar<BR> 1/2 c Lemon juice<BR> 1/2 c Mineral water<BR> Lemon peel twists to garnish<BR> <BR> Make a syrup by combining the finely diced lemon peel<BR> with the water & the sugar in a non-corrosive pan.<BR> Bring to a boil, reduce heat & simmer for 5 minutes.<BR> Remove from the heat & let cool. Combine the syrup<BR> with the lemon juice & the mineral water.<BR> <BR> At this point, use one of two steps. Either use an<BR> ice cream maker & follow the maunfacturers<BR> instructions. Or, place in a tall canister & put in<BR> the freezer. Freeze for 1 1/2 hours. Remove, stir &<BR> beat briefly with a whisk. Return to the freezer &<BR> repeat the beating process after another 50 minutes.<BR> You may have to repeat this three or four times. The<BR> more you beat your sorbet, the more air is being<BR> incorporated & hence the lighter the finished product.<BR> Keep in the freezer above your fridge rather than a<BR> deep freeze otherwise you'll get a finished product<BR> that is hard. If you only have a deep freeze, place<BR> sorbet in fridge for 1 to 2 hours before serving.<BR> <BR> Will keep for 3 or 4 days.<BR>