How to enjoy fresh gelato. Option 1: Buy farmland in the Piedmont region of Italy. Plant small batches of seasonal fruits (peaches, strawberries). While waiting for harvest, pick huge lemons on the Amalfi Coast. Meet artisans all over the boot to find the best torrone, cornmeal biscuits, cream, and nuts. Buy a fancy whipping machine (for the densest, richest results). Bring everything back to New York and start mixing flavors while yelling out cioccolato fondente! stracciatella! pompelmo rosa! Option 2: Let the nice Italians at Grom do all of the above, then head to their new UWS shop (and first U.S. location) for all-natural, top-notch gelato. Taste limone sorbetto. Sample Luna Rossa (quick! Flavors change seasonally). Settle for a scoop of crema di Grom (egg cream, chunks of biscuit, flecks of chocolate). Wash it down with a slushy almond granita. Exit premises. And that’s the $4.75 scoop. Grom, 2165 Broadway, between 76th and 77th Streets (646-290-7233 or grom.it).