Our Gelato
There are some key differences between gelato and ice cream. When you learn what they are you’ll come to understand why Italians eat their gelato everyday. First of all it has a lower fat content. Typical American ice cream has 13-15% fat while gelato has 5-8%. When you have richness of flavor, you need less richness from fat. American ice cream is pumped with air, gelato has 75% less. Ice cream is served quite hard and cold at -10°F. Gelato is served at 5-10°F and the texture is softer. The sensuous consistency may ask that you eat it faster, and the density of flavor will give you ample justification.
True gelato must be made on authentic Italian machines in small batches. At L’Arte del Gelato, what we make we use immediately! We never deep freeze or store up batches. The beauty of freshness is not a convenience and cannot be forced to last. It must be savored as close to the moment it was created as possible. Just as the ingredients must be used as close to their harvest as can be had.
