$175.00
| Mixins | Butter-Roasted Georgia Pecans, Candied Ginger, Chocolate Chunks of Mindo Chocolates, Dulce de Leche, Handmade Chocolate Chips, Handmade Marshmallows, Balsamic Strawberries, Butter Roasted Peanuts, Peppermint Bark, Coconut Macaroons, Chocolate Macaroons, Sour Cream Coffee Cake, Chocolate covered espresso beans from Zingerman's Candy Co., Macerated Blueberries, Macerated Raspberries, Macerated Sour Cherries, Macerated Sweet Cherries |
|---|
You must be logged in to post a review.
Gelato is best when served at 15°F to 20°F. For serving an entire 16 oz or 32 oz portion allow the container to sit in your refrigerator for 20-30 minutes, so that it can warm up for scooping. If you are going to take portions out and return the container to the freezer, use a hot ice cream scoop to remove your portions. Once the gelato has been warmed to serving temperature it is best not to refreeze, as the texture will be compromised.
Available November 1st – January 1st.
Zingerman’s peppermint bark in milk chocolate mint gelato
Toasted hazelnuts and rich dark Italian chocolate create a velvet texture for a smooth, creamy dessert that heightens the flavor of both ingredients
Using lemon curd from Zingerman’s Bakehouse, we’ve created a gelato with a velvety, custard texture and sweet lemon zip
Bursting with sweet Michigan berries this sorbet is the perfect berry blend
Reviews
There are no reviews yet.