Cream Cone
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 Longaberger Woven Traditions Ice Cream Cone Dishes Set of 2 Ivory $18.00 Time Remaining: 4d 1h 42m Buy It Now for only: $18.00 |
 Longaberger Butternut Ice Cream Cone Dish NIB $7.00 Time Remaining: 1d 11h 50m |
 Longaberger Woven Traditions Ice Cream Cone Dishes Set of 2 Heritage Green $18.00 Time Remaining: 4d 1h 42m Buy It Now for only: $18.00 |
 LONGABERGER POTTERY ICE CREAM CONE DISH IVORY NEW $12.99 Time Remaining: 26d 14h Buy It Now for only: $12.99 |
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 LONGABERGER IVORY POTTERY ICE CREAM CONE DESSERT DISH BASKET WEAVE DESIGN $11.95 Time Remaining: 21d 15h 11m Buy It Now for only: $11.95 |
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 PAPRIKA Red Ice Cream Cone Dessert Dish Bowl Longaberger New Bake in these $11.96 Time Remaining: 27d 8h 40m Buy It Now for only: $11.96 |
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 2 BUTTERNUT Ice Cream Cone Dish Dessert Bowl Longaberger Bake these Looks real $23.92 Time Remaining: 27d 9h 1m Buy It Now for only: $23.92 |
 Longaberger ICE CREAM CONE DISH Two 2 TOMATO NEW Individual Box RETIRED $40.99 Time Remaining: 27d 10h 14m Buy It Now for only: $40.99 |
 LONGABERGER PAPRIKA POTTERY ICE CREAM CONE DESSERT DISH BASKET WEAVE DESIGN $11.95 Time Remaining: 2d 4h 7m Buy It Now for only: $11.95 |
 Longaberger Pottery Ice Cream Cone Dishes Set of 2 Paprika $24.99 Time Remaining: 2d 13h 44m Buy It Now for only: $39.99 |
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 Longaberger Set 2 Heirloom Ivory Pottery Ice Cream Cone Dishes $29.99 Time Remaining: 24d 9h 56m Buy It Now for only: $29.99 |
 LONGABERGER SAGE GREEN POTTERY ICE CREAM CONE DISH BASKET WEAVE DESIGN $11.95 Time Remaining: 2d 4h 5m Buy It Now for only: $11.95 |
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 Longaberger Set of Two Butternut Ice Cream Cone Dishes $29.99 Time Remaining: 24d 9h 57m Buy It Now for only: $29.99 |
 Longaberger Paprika Pottery Ice Cream Cone Dish $14.95 Time Remaining: 2d 8h 20m Buy It Now for only: $14.95 |
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 LONGABERGER ICE CREAM CONE DISH BOWL 11 OZ SAGE GREEN VITRIFIED POTTERY NEW $15.95 Time Remaining: 20d 16h Buy It Now for only: $15.95 |
 Longaberger Set of 2 Cornflower Ice Cream Cone Dishes $29.99 Time Remaining: 2d 9h 7m Buy It Now for only: $29.99 |
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 Longaberger Cornflower Blue Ice Cream Cone Dishes Set of 2 New $24.99 Time Remaining: 3d 11h 40m Buy It Now for only: $27.99 |
 Longaberger Set of 2 Tomato Red Ice Cream Cone Dishes $29.99 Time Remaining: 24d 9h 56m Buy It Now for only: $29.99 |
 Longaberger Ice Cream Cone Dish Butternut Yellow $17.99 Time Remaining: 28d 4h 27m Buy It Now for only: $17.99 |
 Longaberger Ice Cream Cone Dish Pottery Paprika Red NEW IN BOX $17.99 Time Remaining: 4d 5h 55m Buy It Now for only: $17.99 |
 NEW Longaberger ICE CREAM CONE TOMATO RED Pottery Dish Bowl Cup Mug RARE $17.95 Time Remaining: 1d 23h 19m Buy It Now for only: $17.95 |
 Longaberger Ice Cream Cone Dish Pottery Sage Green NEW $17.99 Time Remaining: 28d 4h 33m Buy It Now for only: $17.99 |
 Longaberger Ice Cream Cone Dish Pottery Tomato Red $24.99 Time Remaining: 12d 6h 25m Buy It Now for only: $24.99 |
 Longaberger IVORY ICE CREAM CONE Pottery Dish Bowl Cup Mug NEW RARE Retired $17.95 Time Remaining: 15h 2m Buy It Now for only: $17.95 |
 NEW Longaberger ICE CREAM CONE Pottery Dish Bowl Cup Mug in PAPRIKA RED Retired $17.95 Time Remaining: 4d 8h 55m Buy It Now for only: $17.95 |
 NEW Longaberger ICE CREAM CONE Pottery Dish Bowl Cup Mug in SAGE GREEN Retired $17.95 Time Remaining: 4d 9h 9m Buy It Now for only: $17.95 |
 LONGABERGER POTTERY WOVEN TRADITIONS ICE CREAM CONE DISH SAGE NIB RETIRED $14.99 Time Remaining: 9d 14h 7m Buy It Now for only: $14.99 |
 LONGABERGER POTTERY WOVEN TRADITIONS ICE CREAM CONE DISH IVORY NIB RETIRED $14.99 Time Remaining: 9d 14h 11m Buy It Now for only: $14.99 |
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Hawaiian Shaved Ice and Snow Cone Machine Party Package
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DescriptionMake your own shaved ice or snow cones at home with our Shaved Ice Party package direct from the professionals at Hawaiian Shaved Ice. Our Shaved Ice Party Package comes with the S900A Shaved Ice Machine, 2 ice molds, 16 ounce bottles of cherry, grape and blue raspberry premium syrup along with 25 snow cone cups, 25 spoon straws and 3 push-pull pourers... |
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Norpro 8 Piece Cake Decorating Set
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DescriptionIncludes pastry bag with 5 decorating tips. |
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16 Country Hits From the 40's
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Jumpin' & Yodelin'
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DescriptionAll products are BRAND NEW and factory sealed. Fast shipping and 100% Satisfaction Guaranteed. |
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That'll Learn Ya Durn Ya
Sale Price: $39.95 |
DescriptionThe Maddox Brothers and their sister Rose called themselves 'America's Most Colorful Hillbilly Band.' Following a brief career hiatus caused by WW2, the family resumed musical activities in the early 50s, scoring a string of hits for the Columbia label, the cream of which are presented on this Proper Introduction... |
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Any Multi Light Mini Pendant with 7" Italian Bubble Glass Shade Finish: Bronze
Sale Price: $341.00 |
Description25-BRZ-451 Finish: Bronze Pictured in Brushed Nickel Features: -Mini pendant.-With Italian bubble glass shade.-Comes with 3-6'', 6-12'' and 3-18'' stem sections.-UL / CUL listed. Options: -Available in Bronze, Black Copper or Brushed Nickel finishes... |
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Mini Pendant w Brushed Nickel Finished Stem & 7 in. White Marble Glass
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DescriptionBulb not includedType of bulb: medium baseRequires one - 100 wattage bulbCanopy comes with 1-6 in., 2-12 in. and 1-18 in. stem sectionsCertification: UL/CUL7 in. W x 6.25 in. HOverall Height: 54.25 in... |
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WallCandy Arts Chalkboard Ice Cream Cone Wall Decal Kit
Sale Price: $56.00 |
Descriptioncicc Iconic ice cream cone chalkboard wall decal is spacious enough to satisfy a chalk-art craving, sweet enough to inspire the joy only July can bring, and cool enough to counter a sunny day spent on the swing set... |
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Max's Sandwich/Max???s Ice Cream Cone/Ruby???s Art Stand
Sale Price: $1.99 |
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Max's Ride/Max on Guard/Ruby's Real Tea Party
Sale Price: $1.99 |
The Gelato Odyssey — not Just Ice-cream, But an Adventure
I look at it against the sunlight, just enough to give that little bit of extra taste, then swirl it around in my mouth and close my eyes with an mmmmm. No, I’m not gulping back some Grange Hermitage—rather, enjoying the delight of what is a world championship winning gelato, in Italy.
There’s something about letting flavour coat itself on your tongue like a velvet carpet, to close one’s eyes and pick out the bursts and subtle undertones of a finely made gelato. We can all appreciate tastes that evoke an emotional response such as satisfaction, contentment and excitement. The sweet and frozen treat—gelato—has the ability to transcend mood, depending on quality, and where and how you eat it.
What is gelato?
Isn’t it just some fancy word for ice-cream?
Well, sort of. If the term ice-cream is like saying ‘wine’, then gelato is a variety, like shiraz. With its distinct ingredients, preparation and storage methods, there are main differences to ice cream such as:
- More flavour due to less air, meaning denser concentration of ingredients
- Less fat due to using milk or skim milk rather than cream (and a type of gelato called Sorbetto/sorbet, doesn’t use any dairy at all)
- Melts faster because the ingredients are not homogenized (which is a method of milk processing, to prevent or delay natural separation of cream from the rest of the emulsion.) So? This means less chance of ice-cream headache and sore teeth!
High quality gelato is made daily, with fresh and quality ingredients. Maintaining the consistency, it is stored in a gelato freezer, which is not as cold as an ice-cream freezer, and thus gives a smoother effect.
Who invented gelato, and when?
Like most things foodie, there’s conjecture about who invented it and when. Some sources state it’s 3000 years old from China, other say it’s from 16th century Italy at the time of Catherine de Medici of Florence. Whatever the origins, over the past 200 years the process has refined to move beyond snow stored in cellars to streamlined modern techniques involving custom machinery and special freezers.
Right, so gelato really is different to ice-cream, but is it better?
That’s where a little experiment comes in. Just as there are tours for wine lovers, I had the opportunity to indulge in gelato while walking and cycling in Europe. The mission: try a different type a day in three different countries. Overall, I tried 13 flavours. Which one was the best gelato experience and why?
The answer is not purely whatever tasted best, but many factors.
How to have an excellent gelato adventure: factors to consider
---Price: the closer you get to a tourist node like the Colosseum in Rome, the higher the price and not necessarily the better the quality. The cheapest I paid for one scoop (size of woman’s bunched fist) was 70 centimes and the most was 3 euro.
---Quality: While major brands like Peters and Movenpick are good, they’re not as good as the ‘professional’ homemade stuff. Try to go for a gelateria on its own; not a gelateria/photobooth/creperie/internet café. Similar gourmet strategy to, ‘would you buy cheese from the farmer, or Kraft cheese sticks from a supermarket?’
---How to mix: if you get more than one flavour, keep to the food groups. ie. Don’t mix lemon with triple nutella. Come on, would you pour chocolate ice magic into a lemonade? And I can guarantee that mixing orange with spearmint with induce a gag reflex a la orange juice after brushing teeth.
The three basic gelato food groups are:
• The sorbets: usually fruit-based, minimal/no dairy added, relies on the whipping for creaminess: eg citrus, berries, melons
• The creamy-dreamies: usually more than one flavour but complementary, eg cookies and cream, rum and raisin
• The sweetie dearest: one spoonful is enough calorie intake to climb the stairs up Sacre Coeur ten times. These are the chocolate, nuttella, butterscotch blends.
It’s alright to mix the last two food groups together, though one scoop is more than enough to feel like your teeth will fall out. One I tried was a Nutella and Marscapone concoction with streaks of the hazelnut condiment layered through liquid sugar and cream.
---Cone or cup? I prefer the cup as you don’t have to rush the eating from a melting cone with sticky stream of melted gelato streaming down one’s arm. It’s easier to keep flavours separate too. And if you think it makes any difference whatsoever, hey, you miss out on the calories of the cone. More surface area support means less risk of a super lick dislodging the contents from the cone and ending in tears. Even from a grown man.
---How to eat? Try to sit down and enjoy the taste. Watch the tourist rabble instead walking in crowds where an errant elbow may jut its way into your triple chocolate. Don’t eat when you’re in a hurry, walking up a hill or in the sun on a super hot day. Yep I know, but the stickiness and sweetness will only leave you thirsty. Have a bottle of water instead.
---Presentation: In Paris, the gelaterists have a nifty way of presenting multiple flavours, like a rose bud unflowering that looks too pretty to eat. But go ahead anyway.
Taste: What makes a good gelato?
---Texture: Absence of ice. More tiny bubble to flavour ratio. The best example of this was in Switzerland, at a café near Lake Como. Each spoonful of the peach sorbet felt like silken bubbles coated with real peach, rather than crunchy ‘ow my teeth!’
---Reality of flavour. You know when you chew strawberry flavoured bubblegum and it doesn’t taste like strawberry? Well, when the gelato has the little seedy bits in it, and tastes like you just plucked it from a ripe bush, then that’s the stuff.
---Originality: while avocado and tomato may not be everyone’s cup of tea, certain combinations can be eye-closingly gorgeous like saffron cream, which had pine nuts in it.
France or Italy?
The answer is a tricky one. In Italy was the world champion in San Gimignano near Florence for the above-mentioned saffron cream. Was it good? Yes. Worth every centime. Mind you, the view over a Tuscan vineyard on a sunny day didn’t hurt either. And the peach scoop on the lakeshore of Lake Como after riding some ks tasted pretty good too.
The worst one I had was in a restaurant in Domodossola, Italy a coffee flavour which was icy, hard and unauthentic.
Basically, the nationality of the gelato is a minor consequence. What matters is the quality, ambience and overall gelato eating strategy.
Odyssey in Australia
Being such a multicultural mish-mash, Australia is lucky to have immigrants from Italy who have brought gelato to the land of the ‘Spider’. While the thought of dropping high-grade vanilla gelato into creaming soda seems like smashing Dom Perignon to bless new ships, Australians can enjoy decent gelato.
Follow the same tips above. While it may be trickier to find the taste factor, many gourmet stores stock locally made gelato, made with care by true professionals. In Canberra there is even one man who can make any flavour you want for a minimum litreage order.
One thing Aussies do have in scoops is the vibe. There are plenty of places to sit back and watch the world while licking in ponderance, like Circular Quay in Sydney.
In these summer months, gelato is the gourmet experience to bring contentment—with a few hints it really is more than just ice-cream.
About the Author
I am a freelance writer and editor from Australia specialising in article and review format. I generate story ideas, conduct research and interviews then complete the piece in line with house style and expected deadlines. The underlying philosophy to any writing I do is ‘information through engagement’.