Another new spring flavor from Madisono's Gelato and Sorbet: Blueberry Ginger

Fresh blueberries and a hint of ginger are the stars of our newest sorbet flavor for Spring 2014. Don't forget that Madisono's Sorbet is a vegan and gluten free dessert, which makes everyone's tummy happy!

New Madisono's Spring Flavors: Hokey Pokey

Spring will be here soon, believe it or not. And we've got some delicious seasonal flavors that will make your mouth burst with joy.

Hokey Pokey is a flavor that has a fun history. We created this flavor for the Xavier Music Series when we wanted to make the musician from New Zealand feel a little closer to home. One of the most popular ice cream flavors in New Zealand is called the Hokey Pokey. So we made some of our own honeycomb toffee and blended it into our famously delicious Madagascar Vanilla. It was a big hit, so we thought we'd add it to our regular line of flavors. Insert happy dance.

All the buzz is about Madisono's New Flavor: Espresso Bean!

We are very buzzed to tell you about one of our newest flavors of Madisono's Gelato! It started with a smooth espresso gelato and because we were so pumped up, we threw in some chocolate covered espresso beans for crunch. If you think that sounds good (and trust us, it is!) try some on a dark chocolate brownie...divine!

Alphonso Mango in Madisono's Sorbet

Why do we use Alphonso Mangoes in our Madisono's Mango Sorbet? Alphonso mangoes are imported from India and are something of a national obsession. They deliver the sweetest, richest mango flavor to our sorbet and help us deliver delicious flavor to you. Now, how about a smoothie? ;o)

Chocolate Malt Gelato at the Xavier University Music Series this Sunday

We are enjoying our partnership with Xavier University for their 2013-2014 Music Series and the opportunities to enjoy some custom flavors made only for these performances.

This Sunday's performance is with the Blue Wisp Band and we were inspired to create Chocolate Malt gelato using malt extract from the local Listermann Brewery. Creative expressions of music and creative expressions of gelato, right here in Cincinnati, Ohio!

Lemon Cream Cheese Croissants with Madisono's Honey Lavender Gelato

It may be -4 degrees outside in Cincinnati, but the Madisono's Gelato world is far from frigid. We thought a little citrus might be just the thing to remind us that spring will arrive, eventually.

Here is a delicious recipe from The Grand Surprise! for Lemon Cream Cheese Croissants. Doesn't it look delicious? How about a few for a luncheon or Sunday brunch with a dainty scoop of deliciously floral Madisono's Honey Lavender Gelato on the side? I'm feeling warmer already...

Soft Chocolate Cake paired with Madisono's Gelato

Photo from Jean Georges: Cooking at Home with a Four Star Chef

Looking for some simple but delicious desserts to serve your special dinner guests? Warm, soft, chocolate cake is a delicious, now classic, dessert created by Jean Georges Vongerichten and printed in his cookbook Jean Georges: Cooking at Home with a Four Star Chef. Pair it with some Madisono's Peppermint Stick or Salted Caramel gelato and you've hit the sweet spot for dessert.

You can prepare these and refrigerate several hours before and cook at the last minute since they have a short baking time.

WARM, SOFT CHOCOLATE CAKE
1/2 Cup (1 stick) butter, plus some for buttering molds
4 ounces bitter or semi-sweet chocolate
2 eggs
2 egg yolks
1/4 Cup sugar
2 tsp flour plus more for dusting

In a double boiler over simmering water, melt butter an chocolate together. While that's heating, beat together eggs, yolks and sugar with the whisk attachment for the mixeruntil light in color and thick. Slowly stir in warm chocolate mixture into egg mixture. Quickly beat in flour until just combined. Butter and lightly flour four 4 oz molds, custard cups or ramekins. Tap out excess flour, then butter and flour them again. Divide the batter among the molds. Desserts can be covered and refrigerated at this point for several hours. Bring them back to room temperature before baking. Preheat oven to 450ºF. Bake molds on a tray for 6 to seven minutes. Center will be soft but sides should show clean when a toothpick or knife inserted comes out clean. Place a dessert plate on toop of the mold and turn both plate and mold over to invert. Let mold set for 10 seconds and lift off plate. Cake will slump on the plate. Place a scoop of gelato on the side and serve immediately.