What's the difference between ice cream and gelato? Gelato is lighter — in texture and in fat content, since it's made with milk instead of cream. Our gelatos are made in small batches using fresh, traceable milk from the award-winning Battenkill Valley Creamery, plus house specialties (like graham crackers) and seasonal ingredients (like strawberries and chamomile). Though we’ve come to house some much-loved house-classics, like our Fior di Latte and Banana Caramel Chip, we still like to change it up every month by trying new flavors (Past “new” flavors: Blood Orange Sorbetto, Eggnog, and Goat with Graham Crackers + Grape Jelly!
Our gelatos and sorbettos (dairy and egg free) are always made from scratch in our kitchen on Flatbush Ave- and always hand-spun by our pastry chef Adrianna Pedebos. Hand-making all our gelatos in small batches and starting from scratch with wholesome ingredients allows for higher quality control- and creativity- with every pint.
Our new flavors often start with an in-season ingredient that piques our pasty chef’s curiosity. She then makes a few test batches, working out the kinks as they come and fine-tuning the recipe. Once she’s satisfied with the gelato, she brings it out for the staff to try and critique (this may or may not be our favorite part of the process). If it’s an unanimous and resounding, “yum!”, it’s a go! If not, it’s back to the drawing board.
We’re of the belief that gelato made with top-notch ingredients, in small-batches, and lovingly hand-spun make for the best gelato. We hope you’ll come try BKLYN Larder gelato- and see what we’re talking about.
P.S. Doesn’t this whole gelato-making process sound fun to you? Did you know that we offer gelato-making classes? It’s the perfect event for your child’s (favorite adult’s!) birthday. You’ll get to see the entire process from start to finish in-person, then get to create a custom flavor of your own to take home! Contact us (718.783.1250 | email@example.com) for more information.