Our Gelato

Established in 1931, in the South East coastal town of Herne Bay, Kent, the Italian art of Gelato making has been passed down through the Makcari’s generations from father to son. Our Gelato is prepared using only the finest natural ingredients (predominantly imported from Italy), giving rise to a smooth textured finish which is amazingly low in fat.

WHAT IS GELATO?

Gelato is the Italian word for ice cream but with three major differences to typical ice cream:

Firstly, Gelato is lighter having a much lower butterfat content than traditional factory made ice cream. LESS FAT does not mean less taste. With the lower butterfat content, Gelato is less solidly frozen than ice cream and hence melts in the mouth faster. This gives it the smooth and creamier finish and ensures that the customer will taste the Gelato’s full flavour immediately!

Secondly, Gelato has a much higher density than ice cream. ice cream is produced by mixing cream, milk and sugar then adding air. Manufacturers add air to ice cream because it nearly doubles the quantity of their product. This also cuts the quality in half!No air is added to Gelato. The result is a more expensive product per litre but a much higher quality desert with a richer, creamier and far more intense flavour.

Lastly, Gelato is served slightly warmer (10 or so degrees) than ice cream. As it is less solidly frozen the Gelato taste is further enhanced as it melts in the mouth.

The new 2017 Wholesale Gelato Brochure and Price List is now available to download (click on the image – filesize 1mb).

Please note that we now deliver nationwide.