The ice cream you might be used to is not exactly what we make and serve at Dolcino.
Ice cream is a frozen dessert made of milk, cream, sugar, and often egg yolk. The ingredients are first cooked together into a rich custard which is cooled and churned at high speed to incorporate air and increase its volume. It’s then served at a cold temperature in order to hold the ingredients together.
What we make at Dolcino is gelato.
Gelato is the Italian word for ice cream. To make gelato, we use a higher proportion of milk and a lower proportion of cream and no eggs at all. It is churned at a slower rate, incorporating less air and leaving the gelato dense and creamy. There’s a lot less air in gelato than in ice cream, not to mention a lower percentage of fat, something which makes the base ingredients easier to taste.
It needs to be served at a slightly warmer temperature than ice cream, so its texture stays creamy and soft.
At Dolcino we make a wide range of dairy based gelato and non-dairy sorbets, something to suit every palette. Because we make the gelato on site, if you don’t see a flavour you like, please suggest it and we’ll consider making it on our next production round.