Farmstead Gelato and Sorbetto

In January of 2011 Wes and Leslie went to Bologna Italy to learn how to make gelato. We had purchased a Carpigiani batch freezer in the fall of 2010, and decided we had to go to the masters to learn the craft of this Italian frozen dessert. For the uninitiated, gelato is Italian style ice cream. The main differences between gelato and American style ice cream are 1) less air and 2) less fat. What does this mean: a healthier product and more intense flavors. We use our very goat milk to make the milk based flavors and all local fruits for the sorbettos (water-based gelato). We have perfected our recipes to provide you with pure, unadulterated flavors.  In fact, the goat milk results in a really creamy and smooth texture.  Stewart Pequinot (of Stewart's Artisan Breads local fame) joined us this spring to help develop recipes and spin the gelato eache week.

We make a variety of flavors FRESH each week (in Italy, gelato is meant to be eaten as a fresh product and most gelaterias--gelato shops--make their repertoire of gelato flavors fresh each day) including Madagascar bourbon vanilla, luscious chocolate, nocciola or hazelnut and Sicilian pistacchio. 

We try to incorporate  as much of our own fruits and herbs into the flavors--infusions of chocolate mint, thai basil and lemon thyme are several herbal flavors and peach and blackberry incorporate our own organic fruits. 

We sell our gelati and sorbetti each week at the Urbana Farmers' Market (Saturdays from 7-12) and during our Tuesday afternoon open house-on farm sales (from 3-7PM through September). 

We sell pints of each week's flavors for $9 each and single servings at the farm only for $3 each.