Why Fresh, Craft, Small-Batch Gelato?
Most frozen desserts, even premium ice creams and gelati* at grocers and scoop shops, are now made with the addition of fillers and artificial stabilizers other than traditional ingredients (sugar, eggs, fat and sometimes distilled spirits), to more easily create a creamy mouth feel, increase freezer life, and reduce hardness at household freezer temperatures.
Each time gelati (or any frozen dessert) are subjected to temperature changes, for instance softening to scoop and then freezing hard again for storage, tiny ice crystals are created that change the texture the next time they are softened. While the gelato is still “good”, the texture and mouth feel may be compromised, especially with flavors containing lower sugar and fat or more liquids such as is the case with wonderful fruit flavors.
The use of these additives has changed the palates of many gelato eaters and has created an expectation of being able to purchase a packaged frozen product when grocery shopping, transport it home, refreeze it and eat it later (after thawing yet again) with a frozen pudding-like texture.
This is why seeking out freshly made craft gelato to enjoy by the scoop (or scoops!) ensures that you have a truly delicious gelato experience. Gelato made in small batches is held for short periods of time, removing the need for refreezing. Additionally, when you enjoy craft gelati by the scoop, you’re eating it at the ideal temperature (between 10-14℉, softer than American ice cream), which allows for the full robust flavors for which gelati is known to shine through.
A second-best way to enjoy craft small-batch gelati is to purchase hand-packed pints or half pints from us, pop them into an insulated cold bag or ice chest, transfer the gelati to the coldest part of your freezer right away and make a firm commitment to finish off the whole container once it’s nicely softened!
*Yep, gelati is the plural of gelato, although gelato is often used interchangeably with gelati in the U.S.