We’re Hackney Gelato and we’re the only premium ice cream brand in growth in the UK.
We were started by Sam and Enrico – two London-based chefs who grew up in Italy. The master gelatieri of Sicily taught us the importance of real ingredients and traditional slow churning techniques. But it was the London food scene that fine-tuned our flavours.
Hackney Gelato was served in restaurants long before it was sold in shops. Every recipe we made was a unique collaboration with a top chef. Chefs are precise and demanding. Working with them year after year honed our craft and elevated our flavours.
Our finest creations are now sold in restaurants and shops across the land. We’ve been awarded a whopping 46 Great Stars in the last 6 years and we’re proud to make all our gelato in our East London kitchen.
GELATO IS NOT ICE CREAM
A lot of people think gelato is just the Italian word for ice cream. So what is the difference between gelato and ice cream?
More milk, less cream – proper gelato uses much more milk and less cream than ice cream. Cream is fatty and fat coats the tongue, dulling flavour. Using more milk means there is less fat in gelato – around half as much as ice cream. This means the authentic flavour of the ingredients can be tasted more intensely. Less fat. More flavour. Win win.
Real ingredients – gelato uses far more real ingredients than typical ice creams. Single-origin hazelnuts. The finest dark chocolate. Fresh milk and fruit. Most ice creams use shortcuts like pre-made flavour packs and powders. We don’t.
Smoother texture – gelato is made in small batches and churned slowly. This means less air is incorporated into the mix, creating a denser, creamier texture – one that is free of ice crystals and much warmer on the tongue than ice cream.
So there you have it. Better flavour. Better texture. Better go get some.
Email: hello@hackneygelato.com
Tel: 0208 167 9544