Our friends in Chicago just sent us an interesting link on Daily Candy about Ben Roche's (Baume & Brix restaurant) new venture into small batch gelato production Chicago. 8 oz cups will be sold in J.P. Graziano Grocery Co's stores starting this weekend.
He uses liquid nitrogen to cool the gelato quickly, make the smallest ice crystals possible. Although the liquid nitrogen is pretty fun to play with, we prefer the consistency of our batch freezer!
The link includes some delicious topping ideas and we are quite intrigued by the tomato gelato flavor idea. Hmmmmm......
