On the pint: Warm, seductive cardamom (aka “Queen of Spices”) matches perfectly with the subtle sweetness of orange blossom. Kissed with a hint of vanilla, they combine for one erotic exotic experience. Yes, these are three classic aphrodisiacs…share it wisely.
Backstory & Notes: The very first ice cream I ever made from scratch was for a dinner party, and it was a cardamom flavor. Cardamom is the sweet spice of choice from Morocco to India, and with good reason – it’s incredibly versatile and has a wonderful, distinctive flavor. Try using it instead of vanilla to give a unique twist on a standard dish (say, apple pie). Goes well with nuts, fruit, chocolate, caramel, coffee, black tea, pumpkin…
On the pint: Imagine combining the deep, complex flavor of dark chocolate with the satin smoothness of fine milk chocolate. What you get is ultra creamy, intensely chocolatey, and with a slightly dry finish. If that reads to you like a fine wine, it's with good reason: let it breathe and it gets even better.
Backstory & Notes: Chocolate was one of the first of the vegan gelatos I tried to make, and the first that convinced me there was real potential here. It took a long time and many tastings to find the right sources and right balance of flavor and texture (strong and smooth). Pairs well with any of our other flavors (or pretty much anything you want...it's chocolate).
On the pint: Alphonso mango is the variety that has come to be known as 'King of Mangoes' due to its silky smooth texture and enchanting aroma. Naturally, we settle for nothing less than the best (and lots of it). With a thick, velvety body and bright flavor, this is gelato fit for royalty.
Backstory & Notes: I first came across Alphonso mango in cans at Indian grocery stores. Once I tasted it, I was hooked. Like with most of our gelato recipes, I started by trying to put in too much mango, and then dialed it back to get the texture right. As it is, this gelato is over 40% pure organic mango. Pairs well with Cardamom Kiss, Chocolate Fantasy, and Triple Vanilla. Or try it in a ginger beer float.
On the pint: Our single-origin coffee is called "Nekkid" because it is processed using a natural 'unwashed' method that retains the beans' inherent sweetness. Full-bodied and flavorful, if you find yourself replacing your morning cup with it...well, you wouldn't be the first!"
Backstory & Notes: We're particularly proud of this flavor. Not only because it won 2016 Flavor of GA, but also because of the story of these beans. The coffee comes from an Atlanta micro-roaster whose family has been growing the beans sustainably in the mountains of Nicaragua for six generations -- literally, called one of the most sustainable coffee farms in the world. It's our favorite mid-afternoon pick-me-up. Try mixing it with a scoop of our Cardamom Kiss to create your own ‘Arabic Coffee’ flavor. And of course you can always add chocolate or caramel for the ultimate pairing.
On the pint: It starts when you open the lid to the scent of fresh orange. Then the gelato hits your palate and flavors arrive in waves. Top notes of bright orange zest slowly fade and blend with the smooth vanilla, cut with a pleasant tang from the orange juice. Did you swoon a little? The spoon dips back in...
Backstory & Notes: This was a flavor created on a whim. But it turned out so well and with such nostalgia, we had to include it in our initial lineup. We like to eat it alone or with Chocolate Fantasy.
On the pint: We take issue with the reputation vanilla has earned as being “plain”. Our version highlights the rich complexity of the second-most expensive spice in the world by combining three distinctive varieties -- Madagascan, Mexican, Tahitian -- to provide balanced and full-bodied flavor from start to finish. Fantastic on its own, it will also beautifully complement nearly anything you wish to pair with it.
Backstory & Notes: One of the things we love about this combination is that the flavor morphs depending on what you eat with it. With a fruit pie, you might notice the cherry and anise notes of the Tahitian come to the front. With chocolate cake, perhaps it’s the spiciness of the Mexican that lingers. Drowned in a shot of espresso (‘affogato’), the creamy Madagascan may be most pronounced. Hmm, seems like you’ll just need to experiment and see what you taste…