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The quintessential summer treat, ice cream has been a staple of the Lebanese diet during the hottest months of the year since time immemorial.From ice cream made with gum Arabic or mastic and creamy French-style custards to light Italian gelato (which means ice cream) and fresh-fruit sorbets, Beirut's creameries feature a wide variety of techniques and flavors.Offering four flavors made with cream and mastic and four sorbets, Moussa first creates a base for his frozen treats before adding the fresh ingredients to flavor it.The last step before an ice cream is complete?Saadeh said the original owners had felt limited by the "10 or 12 flavors" of the traditional ice cream. Now Gelato Show has some 60 flavors available at its shiny two-story shop on the main road. Unlike Lebanese ice cream, gelato is made with egg yolks, which gives it a lighter density, and more milk than cream, which makes it less heavy and healthier."When you love to eat, you come up with these ideas," Naufal said.She added that she also took a course in Italy explaining the ins and outs of gelato creation, which provided her with a better understanding of the science of ice cream.
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