“Cherry Amaretto Crunch” by Dan Marinkovich a Chef based in Indianapolis for the Ice Cream Category and “Sofia in the City” by Hattie McDaniel of Cunningham Restaurant Group in Indianapolis, IN for the Gelato Category have been selected among the 10 competing flavors by a jury composed of experts and journalists.

The Carpigiani Challenge continues its journey around North America and the world making a stop in Indianapolis on March 5^th  where 10 chefs took part in the two of the sweetest competitions of the year hosted by Van Treese & Assoc. at their annual Open House hosted on Fat Tuesday/Mardi Gras . The winning flavor for the Ice Cream Category is “Cherry Amaretto Crunch” by Dan Marinkovich a Chef based in Indianapolis, who made a delicate chocolate Ice Cream that perfectly balanced Disaronno Amaretto liquor.

The winning flavor for the Gelato Category is “Sofia in the City” by Hattie McDaniel of Cunningham Restaurant Group in Indianapolis, IN, a flavor that used Goats milk as the base with real Honeycomb, honeycomb crunch cookies, and topped of with Local Sophia Goats cheese that is aged in ash culminating in a gastronomic Gelato that makes you go “wow”.

The winners of the Ice Cream Category will be invited to the American Ice Cream Final, a special event being scheduled in New York City to highlight the unique tradition of American-Style Ice Cream. Flavor, creativity, structure & consistency are the three parameters used for the evaluation, highlighting the choice of ingredients, the craftsmanship in elaborating the recipe and the mouthfeel of a well made Ice Cream.

The winners of the Gelato Category will be invited to the American Finale of Gelato Festival America scheduled in 2020, for a chance to become one of the American chefs who will represent North America at the 2021 World Final. Flavor, structure, creativity and presentation are the four parameters used for the evaluation, highlighting the choice of ingredients, the craftsmanship in elaborating the recipe and the visual impact of the gelato

The jury was composed of: Denis Destaic, head chef at the distinguished Country club, Wood Stock Club; Alex Fuentes, sous chef at the culinary program at IU Health North; Trent Regal, sous chef at the culinary program at IU Health North.