What could be better than ice cream on a hot Arizona day? GELATO any day. If you grew up in suburbia like me, you screamed for ice cream but one taste from Grateful Spoon Gelato and you’ll be screaming for gelato instead.
Their logo looks like gelato revolutionaries uniting in solidarity to overthrow ice cream’s oppressive (egg) yolk around the taste buds of the people. And once you see their assortment of flavors, you’ll want to grab a spoon and join in.
The usual suspects such as vanilla and chocolate are joined by more exotic fair e.g. pistachio, nutella and dulce de leche. Like any good frozen confectioner, you can sample your way to your own taste bud nirvana. I decided on a decidedly different combo of Hazelnut and Cortina which is almond with lingonberries.
While we wait for my double dip of deliciousness to be served up let’s take a quick look at gelato. It’s an Italian frozen dessert sometimes attributed to Bernardo Buontalenti, a cook from Florence who served the treat to Catherine de’Medici in 1565.
Gelato differs from ice cream in that it generally has 15-30% less air churned into it during freezing resulting in a denser product with more intense flavors. It also has about 10% lower butterfat content than ice cream and as much as double the amount of sugar. What this means to your mouth is that each bite coats your tongue with a dense cream that satisfies your soul.
The hazelnut has a roasted coffee flavor with a rich creaminess and the cortina tastes of vanilla cream mixed with a raspberry-strawberry hybrid. After tasting these, I’d rather have a lotta gelato than scream for ice cream any day and the scoops are large priced at $3 for one or $4 for two. Grateful Spoon claims to prepare their gelato in small batches just like in Italy and based on the equipment behind the counter, I believe them. They also state they use local 100% natural products without pre-made bases, starters or mixes and even pasteurize their own milk which says they care about quality.
But I wish they’d take their caring a little further. Rather than serve their gelato in plastic containers with plastic spoons, why not use a biodegradable paper or plant-based bowls (preferably non-GMO corn) and wooden or bamboo spoons?
Besides that I stand in solidarity with you Grateful Spoon and you should too. You’ll be grateful you did.
Grateful Spoon Gelato
4401 N. 40th St.
Phoenix, AZ 85018
For more information about the author please visit Brian von Dedenroth.