Why We Churn Slow
Speed is the enemy of texture. Here is why our gelato spends longer in the machine than most.
Gelato is not ice cream. It has less fat, less air, and a warmer serving temperature. But the real difference is in the churn — the speed at which the base is frozen and agitated.
Most gelato is churned in 15–20 minutes. We churn ours for 35–40. The slower speed means less air is incorporated (our overrun is around 25%, compared to 50–70% for ice cream), and the crystal structure that forms is smaller and more uniform. The result is a gelato that feels dense on the spoon but melts evenly on the tongue — not icy, not gummy, but smoothly substantial.
This technique is closer to how gelato was made in the 1960s, before the industry discovered that faster churning meant higher throughput. We chose the slower path because texture is the one thing you cannot fake.
“Speed is the enemy of texture. Here is why our gelato spends longer in the machine than most.”
