Even left plain, gelato is special. Turn it into a gelato sundae and you’ve got an instant party. Turn it into three months of gelato sundaes, and you just became the most popular kid in school.
Years ago, the gelato makers at Zingerman’s Creamery traveled to Italy to learn how to make great gelato from the undisputed experts. We pretty much do it exactly the same way today. First, we get the best milk we can find: it comes delivered directly from Calder Dairy, one of the last farmstead dairies in Michigan that’s just southeast of Ann Arbor. Using the gelato-making equipment we brought over from Bologna, Italy, we churn the milk in small batches with super delicious ingredients like organic Demerara brown sugar, Madagascar Bourbon vanilla, Zingerman's Cold Brew Coffee, and loads more. The result is gelato with creamy, rich texture and with direct, intense flavors that’s guaranteed to knock some socks off.
Each month we’ll ship three pints of gelato plus enough toppings to make sundaes for a crowd.
Wanna let the recipient know what they're in for? Download this card and give it to them!
"The [gelato sundae] club... just might be [Zingerman's] most seductive yet: Every month, lucky recipients will receive 3 small-batch, house-made pints of gelato in flavors like Maple Pecan and Cold Brew Coffee, made with milk from a local farmstead dairy. And that's not all—those 3 pints will come with specially selected toppings that transform them into incredible sundaes, from Coop's Hot Fudge to luscious sour cherries. All your giftee will need is a spoon."
Adina Steiman, Epicurious