Gelato is a frozen dessert of Italian origin. It is made with a base of 3.25% butterfat whole milk and sugar. It is generally lower in fat than other styles of frozen desserts. Gelato is creamier, smoother and silkier, as well as denser and more elastic and fluid, than American ice cream.
Gelato Spots on Long Island
241 Sunrise Highway, Rockville Centre, L.I., NY 11570
Dei Coltelli Gelato & Sorbet
591 Willis Ave, Williston Park, L.I., NY 11596
220 Franklin Avenue, Franklin Square, L.I., NY 11010
2942 Merrick Road, Bellmore, L.I., NY 11710
31 Hempstead Ave, Lynbrook, L.I., NY 11563
International Delight Cafe
322 Bedford Ave, Bellmore, L.I., NY 11710
La Nonna Bella
La Nonna Bella – a restaurant with a lovely name that celebrates grandmothers all around the world – couldn’t claim to serve authentic Italian food if they didn’t get every dish right – gelato being the most important item here.
660 Franklin Ave, Garden City, L.I., NY 11530
Leonetti Pastry Shop
82-16 Glen Cove Rd, Greenvale, L.I., NY 11548
2680 Merrick Rd, Bellmore, L.I., NY 11710
St. Rocco’s Bakery
This bakery sells breads and pizza prepared in a brick oven, pastries, paninis, cookies, cakes, and homemade gelato.
4 St Rocco Pl, Glen Cove, L.I., NY 11542
Sugar Bae Dessert Cafe
The cafe serves cold and hot brews, bubble tea, mouthwatering cakes, crepes, waffles, baked goods, and plenty of gelato flavors.
259 W Old Country Rd, Hicksville, L.I., NY 11801
424 Sunrise Hwy Lynbrook, L.I., NY 11563
Yolo Yogurt & Desserts
1355 Old Northern Blvd, Roslyn, L.I., NY 11576
1745 Deer Park Ave, Deer Park, L.I., NY 11729
139 W Montauk Hwy, Hampton Bays, L.I., NY 11946
57 Wall St, Huntington, L.I., NY 11743
Lic’s Ice Cream
74 Main St, Northport, L.I., NY 11768
218 Main Rd, Greenport, L.I. NY 11944
30 Main St, Southampton, L.I., NY 11968
For more information, visit santambroeus.com/restaurant-sant-ambroeus-southampton/ or call 631-283-1233.
Ingredients: While both gelato and ice cream contain cream, milk and sugar, authentic gelato uses more milk and less cream than ice cream and generally doesn’t use egg yolks, which are a common ingredient in ice cream.
Butterfat, air and flavor: Ice cream contains at least 10 percent butterfat and usually has between 14 and 25 percent. Meanwhile, Italian gelato includes only about 4 to 9 percent fat. Yet gelato also contains less air than American ice cream — that helps keep it dense, fluid and creamy. And having less butterfat to coat your palate allows the flavors to emerge more, Morano tells The Salt.
Temperature: Another flavor enhancer: Italian gelato is served about 10 to 15 degrees warmer than American ice cream, at about 7 to 12 degrees Fahrenheit, so your mouth is less numb and better able to taste it.