Our Gelato

The Gelato Vero brand of gelatos and sorbettos was established by Henry Rabinowitz in San Diego in 1984. We use only the freshest ingredients in our base mix and only the finest nuts, fruits, chocolates and extracts for our gelatos and sorbettos. We specialize in creating signature flavors for chefs throughout Southern California. 

Gelato Vero has a specially formulated all natural base mix and has a lower sugar content than almost any ice cream on the market. As any chef can attest, sugar masks flavor. Gelato Vero prides itself on its exceptionally smooth texture. This is a result of high quality ingredients and the freezing process. The faster the product is frozen once out of the machine, the smoother the result.

Some of the differences between gelato and American style super premium ice cream are its lower butterfat content and much lower air content: Gelato Vero 0%, Hagen Daz 20%, Ben and Jerry’s 20- 30%, Baskin Robbins 50%. Gelatos are typically served at a higher temperature, 15°F, compared to approximately 5°F for American style ice cream. This is necessary due to its high density. A great advantage of serving at this higher temperature is that it does not numb the palate allowing the taste sensors in the mouth to experience the intensity of the flavors.