SWEET CORN O’ MINE | Jack Dusty

“I see a squash and I don’t see a vegetable, I see ice cream,” says Lyndsy McDonald, executive pastry chef for Jack Dusty and ice cream aficionado. And while squash ice cream may not be on the menu yet, the sentiment rings true with McDonald’s recent explorations. Take a bite of her sweet corn ice cream and you’ll never look at corn, or ice cream, the same way again. Made with only the freshest sweet corn from the local farmers’ market, the process begins by steeping the corn in cream to transfer the flavor. Combine that with sugar, milk and egg and the rest is ice-cold history. Served with niblets fresh off the cob for a textural contrast, and you’ve got a dessert worthy of guilt-free second helpings. A whopping four full ears of corn will net one quart of ice cream. “When you make it fresh in-house and it hasn’t been in a warehouse for months, it’s fuller,” says McDonald. “There is absolutely no comparison.” 1111 Ritz Carlton Dr., Sarasota, 941-309-2266. (shown)

CHOC OF AGES | Maison Blanche

You can’t go wrong with the classics, especially chocolate ice cream, from the kitchen of Jose Martinez, owner and chef at Maison Blanche. Forgoing the frills and the tricks, Martinez rests his focus squarely on finding that one thing, the core of the dish, and doing it right. “It’s about taste and flavor more than creativity,” says Martinez. “You’re looking for that deepness of flavor, that richness.” Made from 90 perent cocoa beans and the requisite sugar, cream and milk (from grass-fed cows only) and a bit of egg yolk, Martinez’ creation is nothing but flavor. Rich and unbelievably creamy with the most decadent of chocolate taste, it could well be the best chocolate ice cream in Sarasota. “We forget what the taste of chocolate is,” laments Martinez, in reference to store-bought imitations. “We are missing the original flavor.” Stop by Maison Blanche to discover what you’ve been missing and you won’t forget again. Combine with a warm apple torte for maximum deliciousness. 2605 Gulf of Mexico Dr., Longboat Key, 941-383-8088.

GELATO GONE WILD | Mattison’s Forty One

House-made doesn’t have to mean simple—just ask Ray LaJoie, pastry chef at Mattison’s Forty-One and resident madman with the ice cream machine. For LaJoie, there’s only one rule—it has to be fresh. No preservatives and no artificial colors allowed in LaJoie’s concoctions, other than that, anything is fair game. “With even the most expensive ice cream in the store, you don’t know how long it’s been there or what’s in it,” says LaJoie. “This is fresh; I know what’s in it.” “This” would be LaJoie’s latest creation – banana and peanut butter gelato with chocolate-covered bacon, and it’s as decadent as it sounds. Peanut butter and banana is a classic combo, but you’ve never had it like this before. Simultaneously smooth and vigorous, the flavors intertwine and complement but never overpower, achieving a delicate balance. Chocolate-covered bacon rounds out the experience with a crunch, indulgently off-setting the creamy texture of its base. 7275 S Tamiami Trail, Sarasota. 941.921.3400.