i aus "rede, AGUS" “are aru DANCE INCORPORATED SUMME® CAMPS August 11-14, 18-21 ' 7 00am - 5 00pm August 7H, 11-14, 18-21 600eom - 8 OOpm Or anytme over the phone =~ Am {= ¥s REGISTRATION OPEN ____ LEFROY MINOR HOCKEY Ages 4-17 Aug 13th 7:00pm - 8:30pm at the Innisfil Rec Center IP $375 ° Tyke $595 Novice - Peewee to $825 * Midget to $875 NEW 20 Practices Guaranteed! Come on out and be a part of the small center with the big heart! rr Fe - ‘- rr © ~ fr ! . é A ll | | | ! ! : Lsee Wallace operates her Getato Dbuemress from rer classic 1 043 DOrwoo milk Getver truck STAN HOWE PROTO te ba Entrepreneur opens vintage gelato truck BY KATHERINE EL PICK lLase Wallis has a scott spat for gelato “Dm kind of “ith the gelato business.” laughs the local resident. who recently quit her job as a dental hygicnist to study the craft of gelato making with a New York City gelato macstro She owns and operates Dolcella Gelato. a Barric- based hamdcrafted gclato comparry “| have a producthon kitchen on Saunders Drive amd operate out of a vintage milk truck.” explains the mother of three Gelato lovers can find her every Saturday at the Bar- rie Parmers’ Market from 5 am. to noon. The company also specializes in corporate special cvents. Why get into the gelato business” “My family m Europe own a gelateria, (so) Ive always secretly longed for the rich. dense and creamy taste of gelato. it also con- tains less butterfat making 1 a healthier option She has cight favours on offer. along with rotating seasonal tastes. Top sciiers include Dutch Chocolate. Salted Caramel, KRaspberry- Lame and Lemon. Frozen treats aside. Dol- cella Gelato’s mobile ge- lateria attracts plenty of obsessed DECADENT DUTCH CHOCOLATE GELATO Lisa Wallis of Doicella Gelato kindly provided thus old Sicilian recipe “Traditionally, Sicilian gelato is made without cgg*. which is casier to make and lower in fat. she cx plains. “Starch is used as a stabilizer to abs rb some of the ice crystals, making the gelato less icy” 3 cups milk (3.5% homogenized) 1 cup cream (55% cream) 1-1/4 cup sugar 1/4 cup excellent quality chocolate (70% cocoa) PREPARATION: In medium saucepan, bring 2 cups milk and cream to a simmer. Remove from heat and sect asic. In a separate bowl, combine sugar. cocoa and cornstarch ; mix with the remaining | cup of milk. Add combined ingredients to the hot milk/ cream mixture and return to heat. Stir constantly until smooth and mixture has thickened. Remove from heat and place in a bowl. Place the bow! with the milk/cream mixture on top Once cooled, place in refrigerator covered. Cool overnight, or for a minimum of 4 hours. Remove from refrigerator, place im ice cream machine and follow manufacturer's instructions. Makes 4 to 6 servings. attention. “My late father’s love of vintage cars and trucks ied me to the idea of operating a virtage milk truck. When | came across a 1965 D?- veo milk truck. | thought at would make the perfect backdrop for my business” For information call 705- 796-5798. email info@do- cellageiato.com. or find her on Facebook or Twitter @ DolcellaGelato. Gees AE