As the Coronavirus (COVID-19) remains ever-changing, the health and well-being of our customers and employees has always remained a high priority at Saccuzzo Coffee.
In line with state and federal guidance, in an abundance of caution, we are proceeding with closing of our retail store effective immediately and will offer curbside pickup. In order to continue to serve our customer we have changed our hours of operation to 1pm-4pm, Monday through Friday. We will continue to process orders placed on www.icaffe.com. As this situation evolves we will continue
This recipe will give you a modern Italian style milk based gelato to which you may add any flavor. It has correct density, texture, and mouth feel while having a clean taste. The clean neutral taste will allow for any flavor to pop through.
Dry mix the Torronalba Base Bipan 100 and sugar in a bowl. While mixing slowly add the milk and cream, dissolve completely. Be sure to Pasteurize the base before using. Add the flavoring and do your best to dissolve completely. Refrigerate and let rest for at least 15 minutes, better if left for 3 hours up to 48 hours.
For a lighter gelato omit heavy cream and increase sugar by 20gr. (1oz.) per liter of milk.