Deep down in my DNA there must be an ice-cream chromosome. I have loved ice cream ever since I was a child back in the 1950s when options consisted largely of soft serve and supermarket brands. Since then, higher-quality premium commercial ice-cream brands such as Ben & Jerry’s and Häagen-Dazs became available to U.S. consumers. It wasn’t until I began visiting Italy as an adult that I discovered gelato and realized what I had been missing. My appreciation of true artisanal gelato, that is, handcrafted, non-commercially produced gelato, was to come much later.