From cow to cone: the journey of Irish gelato
What’s the secret of making gelato? Marie Claire Digby follows Irish organic milk from a Carlow farm to a Dublin city centre gelato shop
Pricewatch: Gelato is more than a fancy word for ice cream
On a day out with Gino’s Gelato at Bloom, we learn not to confuse fat-laden, air-filled ice cream with the lighter, softer Italian variety – and also that making it is harder than it looks
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