FREQUENTLY ASKED QUEStions
How is gelato different from ice cream?
Gelato and ice cream typically have the same ingredients: Milk, cream, sugar. The difference is in the ratios. Ice cream uses more cream vs. milk, while gelato uses more milk vs. cream so it’s lower fat. Plus, gelato is served at a warmer temperature and is whipped more slowly than ice cream. Add all of this up and you get a creamy, smooth, and intensely flavored gelato.
Why do you run out of flavors?
We make our gelato and sorbets fresh, which means that at busy times popular flavors will sometimes sell out. But don’t worry—we will be back in the kitchen as soon as possible to make more!
Why is the gelato covered?
We store our gelato under lids in a pozzetti display cabinet the traditional Italian way. The pozzetti keeps out light and air, so our gelato stays fresh and keeps its perfect texture.
Are there any allergens at Geluna?
While our dairy gelato does not contain eggs, all of our treats are made in the same kitchen where milk, eggs, peanuts, tree nuts, soy and wheat are used.
Do you use eggs?
We don’t use eggs in our products due to regulatory requirements. Instead, we use the tiniest bit of locust bean gum and guar gum to ensure the fats and liquids that bind in gelato stay bound together. We do however use mix-ins which can contain egg.
Do you use corn syrup?
We do not use corn syrup, however we do use corn-derived dextrose. We hope to be able to transition to tapioca-derived dextrose but at the moment it is difficult to source due to the Covid-19 pandemic.
Are your sorbets vegan?
Yes! We use organic cane sugar in our sorbets as regular cane sugar is not vegan! Please note, while our sorbets are vegan, because of our small kitchen and the way gelato is scooped (or paddled) there is a possibility of cross-contamination with our non-vegan items.
What has more sugar, your gelato or sorbet?
They both contain about the same amount of sugar. About 20% of the sugar in gelato is lactose. There is no lactose in our sorbets.