Vanilla GelatoThere is nothing plain about this vanilla. To make it, we take our time to steep Organic Madagascar Bourbon Vanilla Bean puree in creamy milk. I am proud to work with a local family that has been sourcing vanilla for three generations. Pour some espresso over this gelato for a classic Italian dessert named affogato.

Americans grow up with Chocolate Chip ice cream

We source our pistachios from the oldest pistachio-growing farm in California

We use the “stracciatella” technique - instead of chocolate chips

FAQ: feeds about 8 people

with its swirls of burgundy in clouds of white

with precisely grated nutmeg

I love the sweet and savory combination you get from sesame seeds

We get our Olive Oil straight from the mill during fall’s olive harvest in Southern California

Apricots are symbolic to the Armenian people

for a tart surprise to balance every bite

We only have a small number to sell

If there were one flavor we would crown the Queen of our gelato case (even though it has "King" in the name)