Classic cream gelato flavours
wellness
Cream gelato has a reputation for being heavy. That is not how it is made here. The bases are churned slowly, with less air and less sugar than an industrial mix, so a scoop tastes of the milk and the nut rather than of cold sweetness, and it softens on the spoon instead of collapsing into liquid.
Less air, more milk
The difference is mostly air. An industrial mix is whipped to nearly double its volume. Ours is churned slowly and comes out dense, so a small scoop weighs more than it looks and melts at about the speed you can eat it.
Less air: the bases are churned slowly, so a scoop is denser and melts more slowly than a whipped one.
Less sugar: enough to keep the texture soft at minus twelve, and no more than that.
Whole milk, weighed: the bases go on the scale rather than into a jug, so one batch tastes like the last one.
A better default
Swap a supermarket tub for a cone made that morning and most people notice straight away: less sugar, more of the actual fruit, and a texture that does not coat the roof of your mouth.
