Gelato Affogato 

Ingredients:

• About 2 pints GS Brand Tiramisu Gelato
• 1 cup hot expresso or fresh brewed hot coffee
• 3 Tabp. dark rum

Directions:

Scoop the GS brand Tiramisu Gelato into six small coffee cups or goblets.

Stir together the hot coffee and rum. Slowly pour the coffee over the ice cream.

Serve immediately. 

Raspberry-Pistachio Gelato Pie with Almond Praline

For crust

• 1 1/2 cups finely crushed amaretti cookies* (Italian macaroons; about 7 ounces)
• 5 tablespoons unsalted butter, melted
  
• 3/4 cup sugar
• 3/4 cup blanched slivered almonds
• 2 pints pistachio GS Gelato, slightly softened
• 1 pint raspberry GS Sorbet, slightly softened

Make crust:
Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.

Make praline:
Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.

Spread 1 pint GS brand pistachio gelato gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread GS brand raspberry sorbet evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)

Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired. 

Brioche-Gelato Sandwiches

Ingredients:

• 1 (1 1/4-ounces) package active dry yeast (2 1/2 teaspoons)
• 1 tablespoon sugar
• 1/2 cup warm water (100–110°F)
• 1 large egg at room temperature
• 2 large egg yolks
• 1 teaspoon honey
• 2 1/2 cups all-purpose flour plus additional for sprinkling
• 3/4 teaspoon fine sea salt
• 1 stick (1/2 cup) unsalted butter, cut into 8 pieces and softened
• 1 large egg white, lightly beaten
• 2 pints gelato (any flavor)

Special equipment: a standing electric mixer with paddle and dough-hook attachments

Stir together yeast, sugar, and warm water in a warmed small bowl until sugar is dissolved, then let stand until foamy, about 10 minutes.

Meanwhile, whisk together whole egg, yolks, and honey in a bowl.

Mix together 2 1/2 cups flour and sea salt in warmed bowl of electric mixer fitted with paddle attachment. Add dissolved yeast, beating until combined well, then add butter 1 piece at a time, beating well after each addition.

Beat in eggs with honey, then continue to beat dough until it forms a ball, adding more flour 1 teaspoon at a time if dough is too sticky. Change mixer attachment to dough hook and knead dough until smooth and elastic but still soft, 8 to 10 minutes. Form dough into a ball.

Sprinkle a warmed large bowl with some flour and add dough. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.

Punch down dough and knead several times to release air. Divide dough into 12 pieces, then form each into a 1 1/2-inch ball and flatten slightly. Arrange about 2 inches apart in a buttered large shallow (1-inch-deep) baking pan. Cover with a kitchen towel and let rise in a warm place until about 2 1/2 inches in diameter, about 1 1/2 hours.

Preheat oven to 450°F.

Brush rolls lightly with egg white and bake in middle of oven until golden brown, about 15 minutes. Cool in pan on a rack 5 minutes. Split rolls horizontally and fill with gelato.