Zingerman’s Gelato Sundae Club
Years ago, the gelato makers at Zingerman’s Creamery traveled to Italy to learn how to make great gelato from the undisputed experts. We pretty much do it exactly the same way today. First, we get the best milk we can find: it comes delivered directly from Calder Dairy, one of the last farmstead dairies in Michigan that’s just southeast of Ann Arbor. Using the gelato-making equipment we brought over from Bologna, Italy, we churn the milk in small batches with super delicious ingredients like organic Demerara brown sugar, Madagascar Bourbon vanilla, Zingerman’s Cold Brew Coffee, and loads more. The result is gelato with creamy, rich texture and with direct, intense flavors that’s guaranteed to knock some socks off.
Each month we’ll ship three pints of gelato plus enough toppings to make sundaes for a crowd.