What is Gelato?
To put it simply, gelato is ice cream. But it's not your average frozen treat. Although gelato is the Italian word for ice cream, it has a few important differences.
In the US, ice cream must contain at least 10% butterfat. Gelato, on the other hand, has no rules concerning the percentage of butterfat and can range from 3-15% depending on the recipe. Here in the States, our ice cream can also contain up to 50% air, whereas gelato is typically noticeably denser due to a slower churning process that incorporates less air. Gelato is also served at a slightly warmer temperature than ice cream, allowing the texture to remain silky and smooth. Everything in Momento Gelato and Coffee comes from what nature provides, whether the sugar, the cream, the fruit, or the nuts. This means that the main flavor ingredients—from chocolate to fruit—are able to shine.
In the US, ice cream must contain at least 10% butterfat. Gelato, on the other hand, has no rules concerning the percentage of butterfat and can range from 3-15% depending on the recipe. Here in the States, our ice cream can also contain up to 50% air, whereas gelato is typically noticeably denser due to a slower churning process that incorporates less air. Gelato is also served at a slightly warmer temperature than ice cream, allowing the texture to remain silky and smooth. Everything in Momento Gelato and Coffee comes from what nature provides, whether the sugar, the cream, the fruit, or the nuts. This means that the main flavor ingredients—from chocolate to fruit—are able to shine.
Gelato
A Silkier, Creamier Ice Cream
The word gelato dates back to 16th-century Italy and translates to ice cream. As you taste your first bite of Momento gelato, you will find that the powerful yet delicate flavor is an experience far removed from your typical ice cream. Traditional Italian gelato is noticeably denser than that of its American cousin, with less air incorporated during the churning process, lending to a rich, creamy taste that lingers after each bite. Gelato is also served slightly warmer, allowing for a smoother, decadent texture.