My dear friend Chef Ilario and his brother Corrado helped me make this film. The title explains the history of Italian ice cream. In the past, we used two pots: in the big one, there was a mixture of cold water and salt and, in the small one, the "cream"--usually made with milk, eggs, flour and sugar whisked into a "frozen" cream. In Sicily, they still do it this way with almond milk or lemon juice, and call it "Granita Siciliana". They leave the pot in the freezer, whisking every 5 minutes to turn the ice into cream. It is the perfect breakfast and in Sicily it is served with a hot croissant. Here Chef Ilario prefers Molecular gastronomy using liquid nitrogen to obtain the same effect of "ice cream". The secret is to not break the particles of cream with big crystals of ice. I just love it. I had to film it. Enjoy!

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