Lower air • supple serveTexture first
Gelato should feel smooth and elastic rather than icy or excessively aerated.
🍨 Silky by design
Slow-churned styleDense, silky and full of flavour.
Explore gelato-inspired recipes with a lower-air, flavour-forward character, served slightly warmer for a supple, expressive texture.
Explore the guide ↓London Sam's
Artisan Gelato
Artisan Gelato
“Good gelato feels compact on the spoon, then opens quickly into aroma and flavour.”— London Sam’s gelato guide
The essential idea
Gelato is defined by balance, not simply by geography.
Compared with many styles of ice cream, gelato is commonly churned with less incorporated air and served at a slightly warmer temperature. The result can feel denser and allow flavour to register quickly on the palate.
🌰
Pistachio Velvet
Roasted pistachio with a mellow, lightly salted finish.
☕
Espresso Stracciatella
Coffee gelato threaded with crisp flakes of dark chocolate.
🍋
Lemon Mascarpone
Creamy citrus with gentle tang and biscuit-like warmth.
🍯
Hazelnut Praline
Toasted hazelnut blended with caramelised nut paste.
Taste, texture and practical serving — considered together.
A useful method
A practical gelato tasting sequence
A clear sequence makes tasting, serving or planning easier and more consistent.
Begin
Begin with delicate milk, vanilla or floral flavours.
Move
Move to fruit and citrus-based gelato.
Continue
Continue with nut flavours such as pistachio or hazelnut.
Finish
Finish with coffee, cocoa or heavily textured recipes.
Explore the essentials
What defines this collection.
Use these three perspectives to compare flavour, texture and the way each option fits a serving moment.
Lower air • supple serveFragrant • immediateFlavour clarity
Serving slightly warmer helps aromatic ingredients become more expressive.
Seasonal • responsiveFresh rotation
Smaller batches support a changing cabinet and careful temperature control.
Quick reference
Compare the options.
Use this table as a starting point, then check current product information for the exact recipe and service context.
| Gelato style | Main note | Texture cue | Suggested pairing |
|---|---|---|---|
| Pistachio | Roasted nut | Dense and satin-like | Dark chocolate |
| Stracciatella | Milk and chocolate | Silky with crisp shards | Espresso |
| Hazelnut praline | Nut and caramel | Round and rich | Pear or banana |
| Lemon mascarpone | Citrus and cream | Soft with gentle tang | Shortbread |
Common questions
Before the next scoop.
Product recipes and operating conditions can change. For allergies or specific dietary needs, request current information before ordering.
Is gelato lower in fat?
Some gelato recipes use less cream than traditional premium ice cream, but recipes vary. Nutrition should be assessed product by product.
Why is gelato served warmer?
A slightly warmer serving temperature can improve scoopability and flavour release.
Does gelato contain egg?
Some recipes use egg yolk while others do not. Check the individual allergen information.
Can gelato be vegan?
Yes. Plant-based gelato can be made with nut, oat, coconut or other bases, but it must be labelled clearly.
The next spoonful
Take the slower route to flavour.
Discover the gelato cabinet and build a tasting selection from delicate to deeply roasted.
Ask about current availability →