Gelato Fiasco, one of America's leading independently owned producers of gelato, has announced the release of four new flavours as part of its 2017 Pint Collection. The brand's Ripe Mango Sorbetto was a 2016 sofi Gold Award Winner.
The new flavours are:
- Mint Chocolate Chunk Gelato: Gelato Fiasco's take on the classic ice cream stand favourite, but far more dense, perfectly nuanced, and without any artificial colours or flavours.
- Strawberry Gelato: Simple and smooth, strawberries are combined with fresh cream base for a silky and fruity gelato.
- Chocolate Raspberry Jam Gelato: What does a Maine black bear like better than a jar of housemade raspberry freezer jam? That jam swirled in a creamy chocolate gelato and studded with chocolate bar chunks, of course.
- Sweet Resurgam Gelato: Named for Portland's motto, which means, "I shall rise again," this is a burnt sugar almond gelato with swirls of salted caramel and chocolate chips. The flavour has long been beloved by customers at Gelato Fiasco's store in Portland; now pint customers can experience it, too.
"These flavours continue Gelato Fiasco's tradition of adding a twist to classic, time-honored flavours, and doing it all with using all-natural ingredients and some of the best milk in the world," said co-founder Joshua Davis. "When considering new flavours, my ultimate question is always, 'Is this undeniably delicious?' I can say without hesitation that these four pass the test."
All of Gelato Fiasco's gelato pints are made with milk from Maine family dairy farms, natural cane sugar, and no artificial flavours, colours, or corn syrup. Gelato Fiasco produces its own gelato at its Flavour Foundry in Brunswick, Maine, and does not outsource its production to a co-packer.
Davis and co-founder Bruno Tropeano chose the flavours from about a dozen new concepts created by Gelato Fiasco's team. Each flavour underwent several recipe revisions and was taste-tested at the company's scoop shops in Brunswick and Portland, Maine.
Development of Mint Chocolate Chunk Gelato, which customers have been requesting for years, presented an interesting challenge: The mint chocolate chip ice cream that folks remember from childhood has a delightful green hue. Typically that means loading the dessert with artificial colours, and artificial colours violate Gelato Fiasco's ingredient standards. Gelato Fiasco found an alternative in spirulina, a sea plant. Just a dusting makes this gelato naturally green.
Find out more about the Gelato Fiasco brand here.