ICE CREAM NEVER TASTED THIS GOOD
This isn’t ice cream. It’s not full of air and ice. It’s something better. Rich, smooth and full of real ingredients you can actually taste. This is Hackney Gelato.
WHY PAY FOR ICE AND AIR?
Ice cream and gelato are related, but they’re not equals. You might say gelato is ice cream’s more successful older sibling. You might say success is subjective and as long as ice cream is happy it doesn’t matter what it does with its life. The point is, gelato tastes better. Here’s why:
Traditional ice cream is whipped at higher speeds, adding ice and air to the mix. Gelato is churned more slowly, creating a dense, silky smooth consistency with less ice and air. We also make it with more fresh milk and less heavy cream, so there’s less fat coating the palate and more flavour for your taste buds.
Smooth, decadent, intensely flavoured gelato. It’s what ice cream wants to be when it grows up.
REAL INGREDIENTS
Fresh, locally sourced British milk. Single-origin Piedmont hazelnuts. The finest Amarena cherries. Real ingredients that make our finance team nervous but are an absolute necessity for the chefs in our kitchen.
Proper gelato needs proper ingredients. If you take shortcuts, your taste buds will notice. So we don’t. Proper techniques. Proper ingredients. Proper gasps when our accountants open the invoice.
BY CHEFS FOR CHEFS
Hackney Gelato was served in restaurants long before it was sold in shops. Every recipe we made was a unique collaboration with a top chef. Chefs are precise and demanding. We had to earn the right to be served in their restaurants. So we did. By crafting and grafting, tweaking and improving our flavours over and over again until they were worthy of Michelin-starred menus.
Led by our master gelatiere Enrico, our team of gelato chefs now has more than 50 years of gelato-making experience, so it’s safe to say they know what they’re doing. A gelato is only as good as the people who make it, and ours make it very well.
OFFICIALLY GREAT TASTE
You might be reading this and thinking “well sure, but you WOULD say it tastes great, wouldn’t you?” And that’s a fair question, so thank you for asking it.
We’ve always been confident that our gelato tastes good, but just to be sure, we’ve entered all of our flavours into the Great Taste Awards, the world’s largest and most trusted food accreditation scheme. 500 foodie experts get to try your stuff and decide whether it’s worth a Great Taste award.
Over the years, we’ve been awarded 82 Great Taste stars, with the rare and coveted 3 stars going to our Pistachio, Almond & Lemon, Sea Salted Caramel and Pistachio recipes. So we’re now even more confident that we make nice gelato, and we’re glad that 500 experts agree.
