Today, the open fires and wooden barrels are gone, but at Gelato’s, the spirit of the artisan lives on.  We take a painstakingly detailed approach to every batch of gelato to make sure each batch meets with the artisan standard of uncompromising quality.

It starts with the ingredients; Gelato’s makes all of our gelato completely from scratch daily.  We don’t use any premixed set bag of ingredients packaged elsewhere like many American gelato makers.  Because we take the extra step to make our gelato from scratch, we can hand pick each and every ingredient, demanding the highest quality from our local merchants to ensure the highest quality gelato.

After all the best ingredients are selected, the next step is to combine the ingredients in the correct way.  This involves both the delicate balance of the ingredients as well as the process by which they are mixed.  At Gelato’s, we are proud to have partnered with a 4th generation Italian gelato artisan who’s family has been making gelato in northern Italy for over 100 years.  All of our recipes were developed with the benefit of these 100 years of experience behind us so that our customers would be able to taste the quality of a truly world class gelato.

We begin each batch at Gelato’s by preparing and mixing all the ingredients together by hand.  We then cook our gelato up to 180° F to create a fusion of flavor, using a machine imported directly from Italy.  Cooking the gelato today, as it was traditionally done over the fire, fuses the flavor with the ingredients to help bring out the richest flavor and the smoothest creamy texture!  It’s a step that cannot be overlooked in producing a world class gelato.  (Although many American gelato makers do because the process is expensive and very time consuming.  Skipping this step often results in an icier texture, not as smooth and creamy like a true Italian gelato)

After fusing the ingredients together during the cooking process, we then freeze and whip each batch.  Even this process is radically different for a gourmet gelato than for a regular ice cream or frozen yogurt.  Ice cream makers force air into the ice cream while it is being whipped.  This increases the volume of the ice cream so they can sell more at a cheaper cost.  Adding all that air detracts from the flavor.  At Gelato’s we don’t force any air into the gelato when it is whipped.

By not forcing air into the gelato, unlike what ice cream makers do, our gelato tastes richer and creamier.  It also allows us to make a much healthier dessert, even while making it taste better than ice cream.  Not having all that air in the gelato allows us to use much lighter ingredients such as whole milk instead of heavier whipping cream making our gelato 80% less fat than ice cream.  Without the cream, which covers up the flavors, we only use about half the sugar of ice cream makers to bring out the flavor – making gelato about ½ the calories of ice cream too.  (When it comes to a great gelato you the best of both worlds – great taste, guilt free because of dramatically reduced fat and calories)