Summer Sorbet

Blackberry-cabernet. Peaches and cream. Dulce de leche. Toasted almond chocolate. Sound tempting? Alex Angio knows so. This Argentinian foundry owner-turned-pastry chef has turned ice cream maker, and central Vermont is sweeter for it. Angio is creating small batches of delectable ice cream, gelato and sorbet in Nutty Steph’s kitchen in the Camp Meade complex on Route 2 in Middlesex, home of Red Hen Baking Company.

Stop by from 10-6 Tuesday-Saturday for a taste of fig gelato, pomegranate granite, buttermilk ice cream…

Look for a full profile in Tuesday’s edition of the Times-Argus.


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