About Us

Angelato Heavenly Ice Cream
187 Columbia Turnpike
Florham Park, New Jersey 07932

Phone: 973-295-6430
email: info@angelatoheavenlyicecream.com

Angelato Heavenly Ice Cream Shop has opened to great success in Florham Park, NJ at Florham Village (across the parking lot from CVS).

It is an upscale shop serving classic Italian Gelato (similar to ice cream), frozen yogurt, smoothies, "Banana Clouds" (whipped frozen bananas), coffee, espresso, and pastries.

Phone: 973-295-6430

Location: About 9 minutes from the Mall at Short Hills, 11 minutes from Morristown, 41 minutes from Belle Mead, 53 minutes from Princeton, 50 minutes from Brooklyn (Google Map)

Wikipedia article on Gelato | Newspaper article about Angelato

Gelato, or the plural Gelati, is the Italian regional variant of ice cream. As such, gelato is made with similar ingredients as most ice-creams around the world, with milk (and cream), sugar (and other sweeteners), flavorings (fruits, nuts, essences, etc.) and air as the main ingredients. Gelato can be made using the hot process, which includes pasteurization or as a cold process which doesn’t require pasteurization. Both processes require a gelato batch freezer, which makes the end product by mixing the ingredients and incorporating air. Like high-end ice cream, gelato generally has less than 55% air, resulting in a denser product.

Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, etc.), nuts, small confections or cookies, or biscuits. Gelato made with water and without dairy ingredients is known as sorbetto (also known as sorbet). Traditionally, milk-based gelato originated in northern Italy, while the fruit and water based sorbetto came from the warmer parts of southern Italy.

Dairy gelato is made with cow’s milk (whole or skim) and contains less butterfat depending on the ingredients (nuts, milk, or cream increase the fat content). North American style ice creams contain more butterfat than gelato, ranging from 10% to 18% since cream is used[citation needed]. Good quality gelato combines high quality ingredients with milk and cream, soy milk, or water. Gelato is usually made with whole milk which is 3 to 4% butterfat[citation needed]. Unlike other ice cream, gelato ingredients are not homogenized, which results in a product that melts faster. Gelato tends to be stickier than ice cream once it melts, but it is much creamier and richer in flavor.

Some people have the misconception that the word "gelato" is related to "gelatin" and that the latter is an ingredient, chasing away vegetarians and other people wishing to avoid gelatin.

History

The History of Gelato dates back to the 16th century. There is some confusion in the origin as to where or who really invented gelato. Most stories credit Bernardo Buontalenti, a native of Florence, who delighted the court of Caterina dei Medici with his creation.

Traditional flavours

• Banana
• Chocolate (Cioccolato)
• Coconut (Noce di Cocco)
• Coffee (Caffè)
• Custard (Crema)
• Dulce de leche
• Frutti di Bosco (Mixed wildberries)
• Hazelnut (Nocciola; or Bacio, the Italian word for kiss)
• Lemon (Limone)
• Mint (Menta)
• Panna cotta (literally Cooked Cream)
• Peach (Pesca)
• Pistachio (Pistacchio)
• Stracciatella (fior di latte and chocolate)