Black Dog Gelato’s bourbon-spiked butterscotch flavor helped us kick-off National Ice Cream Month, so what better way to close the month than with a peek inside the gelato-making process? Jessie Oloroso, the head of Black Dog herself, was kind enough to give me free reign in her kitchen, which is housed in a brand new Roscoe Village shop. Opened just two months ago, the new location offers more seating than the original and displays few traces of its punk rock past as Bleeding Heart Bakery.
If you’ve ever marveled at the exceptionally smooth texture of Black Dog’s gelato or wondered how anyone came up with flavors like coconut thyme and the classic goat cheese cashew caramel, click through the slideshow for some illuminating explanations. Then let me know the next sweet maker you’d like to see in the kitchen.
Serious Eats Chicago • Photographs: Lindsey Becker