how you work with the flavors ,” Illiano says . “ When you taste ice cream , it ’ s the cream that jumps in your mouth . With gelato you really get the flavor first .”
After reaching 85 degrees in the pasteurizer , the ingredients are transferred to the batch freezer , which will cool to about negative-8 degrees . Mixing blades in the batch freezer will also thicken the base , transforming it into gelato or sorbet . Finally , the gelato is frozen overnight to reach a final temperature of about negative-30 degrees . Then , with a few artful swirls and turns of a spatula to make the sizable mound of gelato look presentable , it ’ s ready for the display case . Since the gelato at Neapolis is created with allnatural ingredients , it has to be made fresh every few days . You won ’ t find a backup supply in the freezer because of the gelato ’ s short shelf-life , so when you see your favorite flavor , order it before it ’ s gone . >>
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