To put it simply: gelato is ice cream. But it's not your average frozen treat. Although gelato is the Italian word for ice cream, it has a few important differences.
In the US, ice cream must contain at least 10% butterfat. Gelato, on the other hand, has no rules concerning the percentage of butterfat and can range from 3-15% depending on the recipe. Here in the states, our ice cream can also contain up to 50% air, whereas gelato is typically and noticeably denser due to a slower churning process that incorporates less air. Gelato is also served at a slightly warmer temperature than ice cream, allowing the texture to remain silky and smooth. Everything in Momento Gelato comes from what nature provides, whether the sugar, the cream, the fruit, or the nuts. This means that the main flavor ingredients—from chocolate to fruit—are able to shine.
Sorbet is a frozen dessert made with real, from scratch ingredients, and no dairy. Whether it's raspberry, strawberry, mango, or lemon, you will truly taste the fruit!
The Perfect Products for Your Establishment
Generally speaking, there is no winner when it comes to gelato vs. sorbet vs. ice cream. It's all about personal preference. However, there is a winning selection when it comes to which brand you choose. Our gelatos and sorbets are created from scratch, bursting with flavor. Provide your customers with the superior-tasting product by purchasing our gelatos and sorbets for your grocery store, restaurant, or coffee shop.
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Tom Isaia began his journey into the world of European espresso in 1975, and opened The Blind Pig in Ann Arbor shortly thereafter. While he has spent much of his life introducing Michiganders to coffee, he has dreamed for years of exploring another passion -- gelato.
Through immersive technique perfected by Tom during his time in Bologna, Italy, Momento has mastered the exquisite art of gelato. By using only the finest ingredients and Italian-made equipment, our specialty gelato café invites guests to try an authentic selection of sweet European treats.