nick’s gelato™ FYI
nick’s gelato™ contains half the fat and calories of traditional ice cream.
Although there is less butterfat content in nick’s gelato™, it still retains its rich flavor. This is because our gelato is produced with much less air which results in a denser and creamier product.
The word gelato is commonly used in English speaking countries to refer to "ice cream" that is prepared the Italian way. Gelato comes from the Italian word gelare, meaning "to freeze or chill."
What is Gelato?
Gelato is Italian ice cream. nick’s gelato™ is an independent wholesale distributer of premium, all-natural gelato that's made the artisan way (from scratch with natural ingredients) by Palazzolo's Artisan Gelato and Sorbetto in Saugatuck, Michigan.
There's a distinct difference between gelato and traditional ice cream. Our gelato is prepared with 4-8% butterfat, which means it's a healthier alternative to ice cream, which usually contains around 12-18%. With traditional ice cream, producers must add extra fat to obtain a genuine taste. With nick’s gelato™ this added fat is not necessary since the exceptional flavors come from the density of the final product. When gelato is made in a batch freezer, it is spun at a much slower speed than ice cream. Therefore, there's very little added air whipped in. Gelato weighs twice as much as most ice creams; each of our 5-liter pans weighs about 8 pounds. To your customers, it's worth its weight in gold!
Most commercial ice creams have a 60-120% overrun. Overrun is the trade term used to quantify the amount of air in any ice cream product (100% overrun is 50% air). Palazzolo's strives for no more than a 20% overrun, leaving a denser and creamier ice cream. With less air, there's no need to use a high butterfat cream to create a smooth finish. To the palate, the end result is neither fatty nor greasy; just pure and full of flavor.
When a server scoops from a pan of high-air ice cream, they press out that air, causing dipping loss. Because there is very little air in our products, there is next to no dipping loss. And, low air means more servings per pan. Our gelato pans yield about 33 four-ounce scoops (after allowing for customer sampling), so compared to traditional ice cream, you get about 8-10 more scoops per pan. This allows your company to realize higher profits; over 300% on average!
What is Sorbetto?
Sorbetto is a blend of fresh fruit and fruit juices with no added butterfat. However, there is a hint of cream used in our sorbetto when the packaged quantity exceeds one quart (less than 1 gram per 4-ounce serving). This allows the server to scoop the sorbetto more easily. As with all Palazzolo's ingredients, each piece of fruit is carefully selected for perfection. Only true, raw ingredients are used to ensure our sorbetto tastes clean and fresh. No oils are used; only the real fruits and juices.
