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Ice Cream - Bakewell Tart
These are slow churned gelato and sorbetto. The normal texture is softer than normal ice cream.
Ciao. We are chefs who grew up in Italy and we’re proud to do things properly. Carefully crafted, slow churned gelato and sorbetto, made for the finest restaurants and living rooms in the land.
This recipe is made by rippling swirls of crushed Amarena cherries into a toasted almond gelato. It’s both proper British and molto Italiano, which should be confusing but somehow you eat it and everything just makes sense.
Buon appetito, Sam & Enrico.
They are two chefs - Sam and Enrico.
They met while working at the Michelin-starred Locanda Locatelli. They thought the quality of ice cream in the UK could be better, so they decided to do something about it.
They toured Sicily, learning their craft from master gelatieri. They started making gelato for restaurants in Hackney in 2015 and now they make gelato and sorbetto for some of the best restaurants and shops in the world.
They make everything by hand in small batches in their East London kitchen and we’ve won 21 Great Taste stars in three years.
Fresh milk, sugar, Amarena ripple 7% [sugar, crushed cherries, glucose syrup, water, stabiliser (agar), citric acid, pectin, natural flavourings, preservative (potassium sorbate)], dextrose, skim milk powder, roasted almond paste 4%, fresh double cream, glucose, stabilisers (locust bean gum, guar gum, carrageenan), emulsifier (mono and diglycerides of fatty acids), Maldon sea salt.
|Typical values per 100g|
|- of which saturates:||3.2g|
|- of which sugars:||14.6g|