Gelato Affogato 

Lampone Pazzo 

Ingredients:
* 1 scoop G.S. Gelato Raspberry Sorbet
* 1 Macaroon
* 1/4 cup whipped cream
* 2 tablespoons blueberry compote

Directions:
Spoon whipped cream on to a plate. Place the macaroon on top of the whipped cream. Scoop the sorbet on top of the macaroon. Carefully drizzle the blueberry compote around the plated dessert in a circular motion. Enjoy!

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

Preparation:
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.

Sunset Tropicale 

Ingredients:
1 scoop of G.S. Gelato Blood Orange Sorbet
1.5oz premium Tequila
1 shot Grenadine
1 Blood Orange

Directions:
Scoop sorbet into flute glass. Slowly pour Tequila and Grenadine over sorbet. Cut Blood Orange in half. Squeeze other half of the orange into the drink and use the remaining half for garnish.

 Caramello Craze