FRESHNESS – Truly artisanal gelato is frozen quickly in small batches and should be eaten within a couple of days of being made. Most commercial ice creams are made for long-term storage with a higher fat content and frozen at much colder temperatures.
SUGAR – In gelato making, sugar content is closely monitored and balanced with water content and comes in slightly lower than ice cream. With gelato, sugar serves both to sweeten and act as an anti-freeze, contributing to the creamy texture.
FAT – Gelato has much less butterfat than ice cream because there is a much higher ratio of milk to cream, which you would never guess from its inherent creaminess. Butterfat in gelato comes in between 4-8% versus ice cream’s 10-16%.
TEMPERATURE – Gelato is served about 9°F, 10 to 15 degrees warmer than ice cream. Because it melts in your mouth faster, you taste gelato’s full flavor immediately.
DENSITY – Ice cream is up of 50% volume by air, while gelato has a higher density, between 20-25% air. The result is a higher quality, extremely dense, and more intensely flavored dessert with a luscious texture in
the finished product.
All of our gelato and sorbetto is made in-house with the freshest ingredients.
SORBETTO – A non-dairy gelato made with a large variety of flavorings but is water, rather than dairy based.
AIR IS THE ENEMY – Store gelato in an air tight container. Smooth gelato in the container with a spatula. and lay plastic wrap directly on top before replacing the lid. Place it in the back of the freezer where the temperature stays the most consistent. Before eating, move it to the refrigerator for ½ to ¾ hour. Consume gelato within a couple of days of purchase.