Gelato-making at The Bent Spoon

While their peers were busy wrapping up papers for the semester, ten Slow Food Princeton members spent their Monday night studying chemistry: the chemistry behind the perfect gelato, that is.  Using butternut squash they grew in the Forbes College Organic Garden with the help of director Ruthie Schwab ‘09, the Slow Foodies prepared delicious butternut squash gelato with the help of Bent Spoon owner Gab Carbone in a private after-hours event.  After a primer in crème anglaise and the differences between gelato and ice cream, Gab’s apprentices whipped up a batch of gelato to enjoy together.  Thanks to Gab Carbone for her enthusiasm and efforts to make this possible!

Oriana Poindexter ‘11, Ying Fan ‘11, Jamie Magana ‘11, Alexa Krakaris ‘12, and Salone Loney ‘10 listen as Gab Carbone explains the chemistry behind The Bent Spoon Gelato

Gab explains how to extract the flesh from butternut squash grown in the Forbes College garden

The Slow Foodies watch eagerly as their squash is transformed into gelato

Colleen McCullough ‘12 goes in for a taste!

Henry Barmeier ‘10 samples some of The Bent Spoon’s other flavors

Joseph Vellone ‘10, Gab Carbone, and the butternut squash gelato. Delicious!