B&E Cookbook #6: EVOO Gelatto Dessert | Chef Jack Godwin | Angler | Fly Fishing Lessons | Restaurant Consultation

The "virtual lounge" is proud to welcome one of kind chef, and professional angler, Chef Jack Godwin to Beats & Eats. Ty and Nick talk to the Sous Chef, and grounds manager of the Beaumont Inn about life on the Beaumont Estate, running a kitchen, and much much more. It's a lively discussion with a truly versatile professional! Just wait until you hear what else happened during today's interview! Let's put it this way, 50 trout showed up during our interview as Ty and Nick helped Chef Godwin unload the fish truck, and stock Leonard's Creek at Beaumont.

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COOKBOOK #5: CHEF Godwin RECIPE:

Extra Virgin Olive Oil Gelatto

Ingredients

• 6 egg yolks
• 1 cup sugar
• 3/4 cup extra-virgin olive oil
• 3 cups milk
• 1 cup heavy cream

Directions

Combine the egg yolks and sugar in the bowl of a heavy-duty mixer. Beat with the whisk attachment on medium speed until the mixture is thick and very pale in color and forms a ribbon when the whisk is lifted, about 5 minutes. With the mixer running, drizzle in the olive oil; beat for 2 more minutes. Add the milk and cream and continue to beat until all the ingredients are combined. Freeze the mixture in a gelato machine according to the manufacturer's instructions.