Category Archives: Gelato

ICI Days 51-55 – Gelato Week!

Is there such a thing as too much gelato?

The week began with the promise of a weeklong sugar rush. So many flavors, so little time.

Starting the week with the science and math of gelato and ending it with our own unique flavors, all of us are ready for a little break from gelato. The only problem is that the serving case is still full!

Let’s see. Chef John introduced us to the primary formulas and showed us how we could spin off many flavors from these- a cream base, swirled in flavors, infused flavors, a fruit cream, syrups, chocolate, and sorbetto.

Let’s make a list – first Chef John’s demos:

  • Three different hazelnut – light roast, dark roast and Piemonte
  • Two pistachio: one smooth with paste and one savory using ground nuts.
  • Two Fior di latte (cream), plain and with strawberry coulis swiped in.
  • Amaretto
  • Yogurt
  • Pina Colada (fior di latte base with coconut and a pineapple and rum syrup swipe)
  • Blood Orange
  • Chocolate Syrup
  • PBJ (Grape gelato with a peanut butter swipe)
  • Melon Sorbetto
  • Lemon Sorbetto
  • Chocolate Sorbetto
  • Caramello
  • Mint with chocolate chips
  • Orange Prosecco sorbetto
  • Parmigiano gelato
  • Sweet Corn gelato
  • Dark Chocolate
  • Caffe
  • Red Wine

And then all of the students had to come up with our own flavors. I played it a bit safe and made a blood orange gelato infused with vanilla and rose petals. It was pretty yummy. Some of the other students’ flavors were quite unique and some more traditional:

  • Ginger and vanilla
  • Roasted Black olive
  • Porcini mushroom and port wine
  • Banana with a chocolate swipe
  • Scotch infused
  • Buttered Toast
  • Strawberry and Peperocino
  • Caramel with salted caramel swirl
  • Chocolate Mint
  • Butterscotch

It was a fun week and now I’m going to see about getting a gelato machine when I return home :0



ICI Day 50 – Gelato Week Intro and Coloring Party

What a start to gelato week. First we had an introduction to gelato with a discussion on ingredients and technique.

Then we visited two gelato shops. Tasting, comparing flavor and texture, making notes. Then back home for lunch and a free afternoon.

It was a rainy afternoon, so a bunch of us decided to have a coloring party. It’s a little funny that so many of us had taken up coloring and either brought our books and pencils with us or got supplies soon after we arrived. We even got a couple of the guys in on the fun. But I think it was mostly the OBan scotch that drew them in. And the laughter and merriment and music… maybe.

We colored and sipped scotch and red wine and listened to wonderful music and danced the afternoon away. It was pure bliss.

Here’s what I colored…