Nine exclusive artisan gelato flavours to deliver a high-quality, unique tasting journey

These are the flavours we propose:

• Crema del Re 1840 (In English - King's Cream) the oldest recipe that set the basis and taught us how to make gelato. Milk, sugar, eggs and an aromatic bouquet is what makes this gelato unforgettable. It is made according to the recipe from 1840 awarded by King Ferdinand II of Bourbon and handed down to us by (uncle) Luigi Marseglia.
• Scettro Del Re (In English - The King's sceptre) Our exclusive gelato flavour, unique in the world, made with Iranian saffron in pistils coated with an edible 24k gold leaf, available upon reservation at least 3 days in advance.
• Crunchy nougat with almonds from Ruvo di Puglia: dedicated to our area rich in history and beauties.
• Bronte Green Pistachio P.D.O: Made with solely certified pistachios from the municipalities of Bronte, Adrano and Biancavilla.
• the Tonda Gentile Trilobata Piedmont Hazelnut delle langhe P.G.I.: with an intense and unmistakable scent it is prepared using the finest certified hazelnut variety in the world.
• Bitter Piedmont Gianduia P.G.I.: born from the perfect combination of certified hazelnuts and cocoa beans wisely dosed in our laboratory.
• Whole pure chocolate: it is obtained from the processing of raw, roasted and then slowly cold-ground cocoa beans, to rediscover the aromas and the scents of the lands of origin directly in the gelato.
• Black truffle: our flavoured chocolate spieced variant, made from the maceration of cocoa beans, which creates a natural alcoholic kick.
• Coffee Superior: It is prepared using our Neapolitan coffee pot from 1906 with the exclusive blend of Michele Battista, a valuable legacy from Luigi Marsiglia.

In addition to our 9 tasting experiences, there are some limited edition flavours, which are available only at certain times of the year and they are reserved to the Mokambo Family members, who will be the very first to be informed about their release and try them.

• Granita made with Sorrento lemons P.G.I. Available during the summertime; it is made by squeezing the P.G.I. Sorrento lemons and it is served in a lemon with edible peel.
• Nonna Lena: Available during Christmas time. A gelato dedicated in memory of our grandmother, it is born from the harmonious union of dried figs, almond flakes and chocolate chips of our pure chocolate. An authentic delight.
• Red mulberries Gelato: The only gelato made with fresh fruits at Mokambo Gelateria. The perfect balance between sweetness and acidity thanks to the use of a fruit that is now rare during the summer season.
• Quince Gelato: Available during Christmas time. It is made from the rediscovery of an autumn fruit typical of our culinary culture.

History

One of the first historical documents in which we speak of "gelato", comes to us from a Greek poet who lived in 500 BC in Athens. The Greeks loved making their refreshing drinks with a little lemon, honey and lots of pomegranate juice with snow or ice.

The birth of gelato with milk and cream is quite recent. It was born around the year 1565, at the court of Caterina de' Medici, in Florence, thanks to the architect Bernardo Buontalenti. He is known as Mastro Bernardo delle Girandole, who makes an almost frozen sorbetto using snow, lemons, sugar, egg white and milk.

Then, in 1686, the enterprising Sicilian Francesco Procopio, who moved to Paris, inaugurated the "Café Procope". The Café still exists. He creates a new recipe for making sorbetto-gelato using fruit, honey, sugar and ice.

In 1770, gelato recipe lands in America, when Giovanni Basiolo takes it to New York.

Another important step in the production and popularization of gelato comes from the United States. Here Nancy Johnson, from New Jersey, in 1846 developed the first gelato maker.

Gelato has certainly become one of the most popular and well-known desserts in the world thanks to its goodness and the genuineness of its ingredients.

Vanilla Bean Ice Cream

A big part of what I do here at Recipe for Perfection is to create recipes that actually work, saving you hours of searching through random recipes on the internet in hopes of finding a good one. I take recipes very seriously. Why? Because a failed recipe is a waste of valuable time (not to mention valuable ingredients).

That’s why I’m really enjoying Panna, a new cooking site featuring videos and recipes for the home cook who wants to cook like a chef. I’m finding a lot of inspiration in Panna’s library of recipes and how-to videos.

Today, I get to share with you one of Panna’s featured dessert recipes, a dreamy vanilla bean ice cream created by acclaimed chef and cookbook author Jerry Traunfeld.

One thing that I like about this vanilla bean ice cream recipe is that it uses a real, honest-to-goodness vanilla bean. Don’t get me wrong; I love vanilla extract, but for ice cream, a genuine vanilla bean elevates the flavor.

The video also walks you through the creation of a simple custard base. Many people are intimidated by custard, but with this video, you will find it simple to accomplish and a valuable addition to your cooking skill repertoire. You can watch a preview of the video right here, then head over to Panna for a 30 day free trial which will give you access to the entire library of step-by-step videos like this one!

Panna’s accessible recipes and smart techniques make it a must-have for home cooks looking to up their kitchen game. Learn from the best, from the comfort of home!

Tips for Making Perfect Vanilla Bean Ice Cream

I hope you enjoy this vanilla bean ice cream as much as I did. I can’t wait to break it out on a hot day and take a nice, big bowl out to the back porch. Happy ice cream dreams! Check out Panna and get your free 30 day trial!

What Ice Cream Maker to Use

If you don’t already have one, you’re probably wondering what homemade ice cream maker to use. I recommend the Cuisinart ICE 1.5-Quart or the larger Cusinart ICE 2-Quart. I’ve used both, but I’m currently using the larger one so we have bigger batches of ice cream each time. It’s very easy to use and it doesn’t take up much space in the kitchen.