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Team gelato

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
    He uses locally grown items such as pineapple, Meyer lemon, strawberries, cranberries, Kona coffee and vanilla beans to make his more than 100 flavors of gelato and sorbetto, including the mango sorbetto pictured amid the produce.
  • CRAIG KOJIMA
    Photos by Craig T. Kojima / ckojima@staradvertiser.com Dirk Koeppenkastrop, owner of Il Gelato Hawaii and member of the U.S. team in an international gelato competition, pours a batch of mango-lemongrass sorbetto into a batch freezer, left, extracts it after it freezes at minus 9 degrees Celsius, then uses a refractometer to measure the amount of sugar in the finished product.
  • CRAIG KOJIMA
    2013 NOVEMBER 27 FTR Dirk Koeppenkastrop, pours a batch of Mango/Lemongrass sorbetto.into a batch freezer, waits for it to freeze up at minus 9 celcius, and then extracts the finished product. IL Gelato owner Dirk Koeppenkastrop making gelato in the company's factory. SA photo by Craig T. Kojima
  • CRAIG KOJIMA
    2013 NOVEMBER 27 FTR Dirk Koeppenkastrop, pours a batch of Mango/Lemongrass sorbetto.into a batch freezer, waits for it to freeze up at minus 9 celcius, and then extracts the finished product. IL Gelato owner Dirk Koeppenkastrop making gelato in the company's factory. SA photo by Craig T. Kojima
  • CRAIG KOJIMA
    photos by Craig T. Kojima / ckojima@staradvertiser.com Dirk Koeppenkastrop serves a double-scoop cone at the Il Gelato factory in Iwilei. He uses locally grown items, at left, such as pineapple, Meyer lemon, strawberries, cranberries, Kona coffee and vanilla beans to make his more than 100 flavors of gelato and sorbetto, including the mango sorbetto pictured amid the produce.

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