Why our Gelato?

  • We’ll use only the best ingredients. The majority of these will be imported from Italy and will be non-GMO (genetically modified organisms).
  • Our gelato will be made fresh daily in our on-site laboratory, starting with the raw materials and not with prepared powders like the most ice cream shops do.
  • Our gelato will be 100% free of preservatives and emulsifiers.
  • Our gelato will be correctly balanced.

In traditional gelato laboratories, the components of the raw materials are divided according to the official classification of goods, into: water, sugars, fats, non-fat milk solids and other solids. The water can make up 60-68% of the mixture. The solids can make up 32-40%.

We have found that a better balance which makes for better taste and texture is 62-64 % of water and 36-38% of solids. Sugars will make up 16-19%, fats will make up 3-8% and milk/other solids will make up 1-10%

This recipe will produce a light, fresh and a tasty frozen dessert.

Why our Gelato?

The 3 main differences between Italian gelato and traditional ice cream are:

Gelato has much less butter fat than traditional ice cream.

  • Most traditional ice cream has a butterfat content range of 15-25%
  • Our gelato has a fat content of no more than 10%.
  • Less butterfat enables consumers to taste the gelato flavors better.

Gelato has less air content than traditional ice cream.

Another essential component of gelato, is the air. It makes the structure soft, impossible to freeze, making the mass more resistant to changes in temperature. This process is called overrun. Air can double the amount of ice cream produced in a single batch, lowering the quality.

  • LESS OVERRUN= smoother, creamier, tastier and easier to whip/spread. We will have about 20-30% air content in our gelato.
  • MORE OVERRUN= denser, more difficult to whip and more diluted flavor. Traditional ice cream generally has up to 80 % or more air churned into it.

Gelato is served at a warmer temperature than traditional ice cream.

  • Gelato is usually served at a temperature 10-15 degrees warmer than traditional ice cream.
  • The warmer temperature reinforces the creamy texture of the gelato and the bold flavors because it melts more quickly in your mouth.


Coffee is a staple in not only in Europe but also more importantly in Italy. Coffee is thought to be not just a business but also a culture where people may find the coffee shops in every neighborhood, street, or block. Whether it rains or shines, the Italian coffee shop is an essential stop for all people at all ages. Because of this, the Italian coffee house is a place where owners take pride in the quality and attractiveness of their product, service, and space.

When walking in any city, town, or street in Italy, you will always find a geleteria. A gelateria is an Italian shop that typically sells gelato and sorbets but may also sell other items such as coffee, pastries, and snacks. It is a normal for Italians to regularly go out for a scoop or two of gelato because of its affordability, availability, and more importantly, the fact that it is “healthier” than American ice cream.

Gelato is sometimes labeled as “Italian ice cream” in the United States, but that definition is not correct. Because Italians have found that too much butterfat interferes with the transfer of fresh flavors to the tongue, gelato is made exclusively with milk, and not cream, as American ice cream is made of. In fact, Italian gelato is comprised of no more than 10% butterfat. In addition, Italian gelato is churned at a slow speed, which introduces less air into the base and creates a denser, more flavorful consistency than ice cream.

By offering the services, products, and ambiance from both the traditional Italian coffee shop and the classic Italian gelateria, the mission at Café Gelato will be to appeal to the diverse tastes of its customers by providing the best products and quality from both a café and gelateria.