What is gelato?

Gelato, ice cream, what’s the difference? Gelato technically is ice cream, it’s the Italian version of ice cream. Ice cream is not only the general name, it also usually refers to American ice cream when we talk about ice cream in America. Ok so now that you know you’re not technically wrong for calling it ice cream, what is the difference? American ice cream is similar to frozen whipped cream, it is light and fluffy like whipped cream, and contains more butterfat, namely from that, you guessed it, cream. Gelato has much less cream (mostly milk) and ours also doesn’t have eggs. It’s also super dense and heavy. A pint of gelato can weigh twice as much as a pint of ice cream. What that means for your tastebuds is this: more flavor. Since gelato is dense and contains less cream to coat your tongue and mute flavors you get hit with a stronger flavor. Gelato also is served at a softer in between texture between ice cream (hard) and soft serve (soft). This warmer temperature also makes it better to taste more flavor. And that is why the best gelato is the gelato made there, that day. It’s simply not the same after it’s been frozen solid, and anyone who has been to a grocery store display can easily tell if gelato has been sitting there for several days; it has that really shiny sticky sheen to it and just looks old. So, what we serve is gelato made daily, in house with all the house made mix-ins and vanilla butter cones to match. It’s the reason it’s worth it to take a trip to the shop.

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