Dulce De Leche Gelato recipe

Photo by Amy Neunsinger

Have you tried Madisono's Dulce De Leche gelato yet? It is a sweet and creamy flavor inspired by the Mexican Dulce De Leche or "sweet milk" desserts. You might recognize the flavor as sweetened condensed milk but we don't use a can of sweetened condensed milk for our gelato, we do it old school buy boiling down milk until it is thick and caramelized. This takes over 7 hours (yes, 7 hours!) but we think that authentic flavor is what makes our gelato so good.

Here is a beautiful recipe from epicurious. Remember that you can use the "where to find it" tabs at the top to find retail stores that sell Madisono's Gelato and Sorbet.

Dulce De Leche Gelato with Mexican Chocolate sauce and strawberries

• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 2/3 cup whipping cream
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
•  2 pints Madisono's dulce de leche  gelato
• 4 cups fresh strawberries (about 1 pound), hulled, quartered

Preparation

Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.

Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.

If you're in Oxford, Ohio visit Moon Coop Market!

We are really excited to have Madisono's Gelato and Sorbet sold at the Moon Co-op Natural Foods Market (Miami Oxford Organic Network Co-op) located on 512 South Locust St. in Oxford, Ohio. A newly opened retail outlet for the 7 year strong coop, it showcases organic and natural products from toothpaste to spices, as well as locally grown produce in season. Our gelato and sorbet fits right in since it's locally produced, and uses all natural ingredients. My wife's family has big history in both the city of Oxford, as well as being Miami Aumni so this was a very important location to add in the tri-state region. She suggests to the Miami students that Madisono's Dark Chocolate Orange and Salted Caramello gelato would be the perfect finish to a Miami bagel from B&D and bag of Smartfood popcorn. If you haven't started your evening yet, be sure to get your pints (gelato pints!) now, so they'll be waiting when you come home which will be much, much later in the evening. I went to college, I know these things...

A little Florida sunshine today

It's quite a chilly day out today so we are warming up our hearts with some gorgeous fresh red grapefruits from Florida. These will be used in the pink grapefruit sorbet we are making today along with some ruby red grapefruit juice. These fresh ingredients are the life-force behind the sweet-tart citrus flavor so many people love. Can you feel the warm sun now? Try a pint and you'll see what we mean...

Happy New Year from Madisono's Gelato

We're excited to start this new year off right by replacing the old computer that took an impossible 60 seconds to load a page is now replaced with a current and speedy model. It takes a little time to install everything but man, it's worth it!

Installing a new computer is just a part of the fun we're having today. The other part is making some sorbet. Ruby Red Grapefruit sorbet to be specific. We developed this special flavor exclusively for Executive Chef Cristian Pietoso for Nichola's (top rated Zagat in 2011) and Via Vite restaurants here in Cincinnati. It is featured in the signature scroppino drinks served there and one patron recently reported to me that this drink is "the best alcoholic drink ever!".

If you're finished with the New Year's wine and champagne, here is a recipe for the refreshing Italian drink adapted from this recipe. We suggest you try this one and then have one of Chef Cristian's for a full taste test and report back to us later...

*to find Madisono's pink grapefruit sorbet, check our "Where to find it" page on this blog.

Ingredients

1 pint pink grapefruit sorbet

1/4 cup Prosecco or sparkling wine

1/4 cup vodka

Method
Pour ingredients into a blender, clamp on the lid and buzz until the ingredients are fully incorporated and frothy, 30 to 40 seconds.

Lunch on the land 2011

This past Sunday, September 18th, marked the third Lunch on the Land Findlay Market fundraiser. Held at Turner Farm in Indian Hill, the event was a collection of Cincinnati's finest restaurant talent and those dedicated to preserving Historic Findlay Market. Madisono's has been a participant in the event since the beginning and every year it gets better. The Tillers provided the music, Amy Tobin served as MC and the chefs provided some great food. 150 people attended the event. Scarlet Oaks culinary students helped out for service and prep. I have included several photos of the event.

This year I wanted to do something different. We have been making Madisono Mad Pops for about year so to make that anniversary, I decided to serve a Mad Pop. My direction was to look for farm related foods that could work in a pop. I settled on an apple carrot and beet pop. Niemeyer Farms provided the apples. I froze them in 3 separate stages so that each flavor could be experienced, it also added a nice stratification to the pop. Thanks to all of you who attuned this year.

Thanks for supporting Madisono's

Matt

The making of a Madisono Mad Pop

The making of a Madisono's Mad Pop. A year ago in July I started running recipe tests for a concept, real fruit pops made with simple ingredients, that tasted good. I had some pops that were purchased from a local store that were a big disappointment. They were weak in flavor and had very little fruit in them. We were already doing fun experiments with fruits and juices in the shop so why not offer them to our customers? We made them available to Madison's at Findlay and the response was fantastic. This year the Mad Pops have returned to Findlay Market and the response has been great.

We are offering Strawberry Mango, Blackberry Lemon, Orange Cream, Cherry Berry, Red Raspberry, and Cranberry Pomegranate.
The Findlay store sells them out front under the blue tent on the weekends and in the store during the week. Mad Pops are only available at 110 W. Elder St. There is another pop vendor at Findlay Market called Street Pops. They have some unique flavor concepts. We may compete for sales but anyone who makes pops is ok in my book. Our pops are sold for $2.00 each or 3 for $5.00. Compared to Street Pops at $3.00 ea. Madisono's is a great deal when you go for the 3 for 5 deal. Let us know what you think.

The pictures above show how they are done. We start with lemon juice, blackberries from our family farm in Adams County Ohio. They are pureed and then poured into the pop molds. One two and three. Once frozen we remove them and overwrap with an FDA approved food package, heat seal and then send them to Findlay. Thanks for supporting Madisono's

Matt

Cincinnati Ride June 2011

This is the 4th year that Madisono's has scooped up some gelato and sorbet for everyone who comes out to the Cincinnati Ride Celebration to raise money for breast cancer research. Please visit their site via the link. The event is held at Yeatman's Cove and I hear that the weather is going to be excellent. We missed out on Zoo la la last night due to the weather. It will be set for another day. Madisono's will be at the Zoo on June 23rd for Wild about Wines. We have been very busy the past weeks making gelato and sorbet. The high temps always creates a demand for something cool. We are also making a great selection of Mad Pops for sale at Findlay Market. The current flavors are as follows: Cherry Berry (dark cherries and blueberry puree) Cranberry Pomegranate, Red Raspberry, (this is crazy good!) Blackberry lemon (made with blackberries from our family farm in Adams County Ohio), Strawberry and Alphonso Mango, (the most popular so far), and Orange cream. If you are anywhere near Findlay Market they are worth a special trip. Thanks for eating Madisono's Gelato and Sorbet!
Matt