Thick, creamy, elegant, luscious. Eating gelato is an event, a special occasion that borders on a religious experience for ice cream connoisseurs.
Just in time for Mother's Day, our gelato maker, Josh, has pulled together a collection inspired by his own mom, Linda, and some of her favorite flavors.
At Zingerman's Creamery, Josh mixes fresh milk from Calder Dairy--one of the last farmstead dairies in Michigan--with organic Demerara sugar and an array of other ingredients to churn out this Italian-style ice cream with direct, intense flavors.
Six tubs total, twelve ounces each:
Dark Chocolate—made with Scharffen Berger cocoa, an award winner
Vanilla—made with Madagascar's famous bourbon vanilla beans
Ginger—Mario Batali calls this one "exhilarating, like a dive into a cool lake"
Burnt Sugar—made with Demerara sugar toasted until it just starts to burn, like the top of a crème brûlée
Maple Pecan—made with real Michigan maple syrup and butter-roasted Georgia pecans
Coconut Macaroon—Josh’s mom's favorite, filled with pieces of coconut macaroons from Zingerman's Bakehouse
Important Order and Delivery Details
Your box of six gelati is shipped frozen with dry ice from Zingerman's Creamery. If you order two different things going to the same address, they'll arrive in two boxes.
Sorry, no flavor substitutions.