Gelato

We are thrilled to offer gelato & sorbetto that we make here in our restaurant, including dairy-free options!
Our Flavors
Flavors vary daily
Vanilla
Chocolate
Donatella (Chocolate Hazelnut)
Pistachio
Pandan
Amarena Cherry
Salted Peanut
Torrone (Italian nougat)
Lemon Sorbetto
Cheesecake
Cappuccino
Coconut
Banana*
Mango*
Pineapple*
Pink Guava*
Wild Strawberry*
Cookies & Cream
Low Calorie Chocolate
Low Calorie Raspberry
Thai Tea Gelato
Green Mint
Roasted Almond
Pink Grapefruit Sorbetto
Stracciatella
White Mint
White Mint Stracciatella
Orange Sorbetto
Caramellatte (Dulce de Leche)
Pumpkin Pie (seasonal flavor)
Candy Cane (seasonal flavor)
*Flavor may be available as gelato or sorbetto.
If you’ve never had gelato or sorbetto, we invite you to stop in for a taste! Here are some of our frequently asked questions:
What is Gelato?
If we’re talking desserts, then gelato is Italian for “ice cream”; however, there are differences between gelato and the ice cream with which we are more familiar.
How are gelato and ice cream different?
The greatest difference between ice cream and gelato is the amount of milkfat. The USDA states that in order for a product to be labeled “ice cream,” it must have a minimum of 10% milkfat, with some ice cream reaching upwards of 16% milkfat. Gelato, which is predominantly made with whole milk, contains between 3.5 to 8 percent milkfat. Here at Esaan, we use milk that contains between 3.5 and 4 percent milkfat. Because of its lower fat content, gelato freezes less solid than ice cream. That means it melts in the mouth faster, allowing us to taste the gelato’s full flavor immediately. Yum! Another noteworthy difference is their densities. Ice cream is whipped to introduce the air bubbles that give it its structure. Gelato is mixed slower to avoid whipping air into it. Much to our delight, this results in a dense, rich, and creamy dessert.
“Is this real Italian gelato?”
We like to think it’s about as close to the real thing outside of actually being in Italy. We purchase all of our dairy products locally, but our flavorings are imported directly from Italy by an Italian company. Additionally, our gelato is made in a machine specifically designed for gelato rather than ice cream.
“What’s the difference between gelato and sorbetto?”
The main difference is that we make gelato with whole milk, and sorbetto with water. We also make dairy-free gelato using alternative milks, such as almond and coconut.
“Do you really make all this here?”
We do indeed! From pasteurization to finished product, it all happens right here in our restaurant by us. With ingredients which travel over an ocean, only to be partnered with local dairy, our finished gelato and sorbetto travel about 25 feet from the back of our restaurant to our front display case. That’s pretty fresh!
“Does your milk come from cows treated with rBST?”
Nope! Our milk comes from cows that are not treated with rBST.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Sources: USDA and http://www.worldoficecream.com/icecream_vs_gelato.htm