OUR GELATO

SMOOTH & VELVETY

At Rockys we make our gelato the Italian way. 

Gelato’s main ingredient is milk, instead of cream. This allows the flavours to shine through and stops the gelato feeling heavy and cloying. 

We churn at ultra slow speed, meaning less air gets incorporated into the mix, giving our gelato a smoother, denser and more velvety feel in the mouth.

STAGE 1
ALL IN THE DAIRY

British dairy is some of the finest anywhere.

Having our own happy cows, means we can ensure they are grazing the richest meadows, right before they are milked.

Their nutrient dense milk travels mere metres from the milking sheds to our Gelateria. 

This ensures the sweet richness of our milk is preserved and means our gelato is one of the freshest in the world!

STAGE 2
GIMME SOME SUGAR

Into our dairy we add a careful mix of natural sugars. You won’t find any high fructose syrups in our gelato!

We use three types of sugars to achieve a complex blend. Organic Unrefined Cane Sugar (sucrose), Grape Sugar (dextrose) and Barley Sugar (glucose). 

Each sugar has different properties to enhance the gelato. 

STAGE 3
SLOWLY DOES IT

We then take our dairy and sugars and gently heat them together. This process helps open up the fat, protein and natural sugar molecules in the mix and binds them together to greatly improve the consistency.

It’s at this stage we might infuse our mix with flavourings like vanilla pods or fresh mint leaves.

Once the mix has reached the perfect temperature, we then cool it back down quickly and let it “age” for at least 6 hours to further add consistency.

STAGE 4
DO US A FLAVOUR

Once the mix has aged, we now add in any additional flavours. 

All our flavours are 100% natural and contain only fresh ingredients that are harvested in season, at the perfect ripeness. 

As an example we use about a pound of fruit in every litre of finished gelato. This is why our gelato is so dense and flavoursome!

STAGE 5
ICE ICE BABY

Our flavoured mix is now ready for freezing. 

We do everything in small batches to preserve high standards.

The mix is churned very slowly as it is frozen, so only minimal air is incorporated into the gelato. 

The whole process ensures we maintain that velvety, dense consistency and intensely fresh flavours.