REAL INGREDIENTS FROM THE TRUE NORTH

 

Making fresh gelato on site everyday, Prime Gelato handcrafts high quality, creative, artisanal gelato. We buy as many local raw ingredients as possible; milk, maple syrup, honey, wild blueberries, strawberries, pumpkins, carrots, beer, herbs, etc. We make our homemade waffle cones using local Brule Creek flour. 

We believe in natural ingredients. There are no artificial flavours, no modified milk ingredients, no high fructose corn syrup, no fillers, no preservatives and no artificial colours in any of our food.

 

We believe in a better gelato

A gelato that is truly as natural as possible, with the shortest and cleanest ingredient list around.

We are the only Gelateria or ice cream shop in Northern Ontario that does not use any pre-made powder bases, pre-made flavouring pastes, colorants, artificial flavourings of any sort. We bake, cut, make, chop, grind, freeze and slice everything ourselves in our very own Gelato Lab.

All our gelato starts with fresh local milk, cream and fresh raw local ingredients, not a premix of powder bases or flavour pastes with corn syrups, colorants or hydrogenated fats.

Authentic Italian Gelato, not Ice Cream

What's the difference between Gelato and Ice Cream? It really comes down to three factors: fatair, and serving temperature.

Fat

ICE CREAM

  • Premium ice cream is generally 15-25% fat by weight (that's why it's called "ice cream" silly!)
  • In ice cream the main ingredient is... cream

GELATO

  • Gelato is generally only 4-7% fat
  • Gelato's main ingredient is milk (be it dairy or non-dairy milk)

Air

ICE CREAM

  • Ice cream is churned hard and fast to whip in plenty of air (called overrun), which is aided by the high proportion of cream in the base. Overrun usually generates 50% to 100% more volume, which produces a light, thin, fast-melting texture. More air, less food.

GELATO

  • Gelato contains 20-30% overrun, producing a dense product with a more intense flavour

Serving Temperature

ICE CREAM

  • Ice cream is designed with higher sugar and fat content to be served directly out of the freezer between -18 and -22° Celcius, which freezes your palate and makes it harder to taste the flavours, which thus requires a higher content of butterfat, sugar, usually artificial flavouring

GELATO

  • Gelato is served warmer then ice cream, between -10 and -12°C, so you are able to taste the flavours much more intensely

Sorbetto

Our sorbetto is made with micro-filtered water from Lake Superior. Sorbet is dairy-free and almost always fat free (unless it's dark chocolate sorbet).