Scoops, spades, and custard ribbons

Edison’s says its twelve signature flavors are always available as scoops and pints, and it also serves signature flavors between thick homemade cookie crusts. Gelato & aMore says gelato is served with a flat metal spade that shapes the dense gelato, in contrast with the rounded scoop seen at most ice-cream shops. The same operator says gelato is served warmer than traditional ice cream, ideally between 10 and 22 degrees Fahrenheit. Culver’s says its frozen custard is slow-churned in small restaurant batches, with vanilla extract added before the custard maker forms a smooth ribbon. Culver’s also says one batch makes 60 to 70 scoops and is served at 18 to 21 degrees.

Edison’s describes its core group as twelve reinvented nostalgic flavors that are always available for scoops and pints. The company also says its signature flavors are sandwiched between thick homemade cookie crusts. Its sandwich list names Classic, Strawberry Shortcake, Lemon Bar, and Double Oreo. The menu marks Classic and Double Oreo with GF. It marks Strawberry Shortcake and Lemon Bar with both GF and DF on its published ice-cream sandwich list.

Gelato & aMore lists its address as 1720 West Mulberry Street, Suite A1, Fort Collins, Colorado. Its gelato section names Vanilla, Chocolate, Coffee, Strawberry, Hazelnut, Caramel, Coconut, and Passionfruit. The menu displays $9.00+ beneath Vanilla and repeats that same displayed starting price beneath Chocolate, Coffee, Strawberry, Hazelnut, Caramel, Coconut, and Passionfruit. All eight names and all eight displayed prices appear under the operator’s Gelato heading.

Gelato & aMore says ice cream and gelato both contain milk, cream, and sugar, while gelato tends to contain more milk than cream. The business says gelato is served with a flatter metal spade that shapes the dense gelato, contrasting it with the rounded scoop seen at most ice-cream shops. It also says gelato is stored and served warmer than traditional ice cream, which it describes as stored at zero degrees, and gives an ideal gelato range of 10 to 22 degrees Fahrenheit. The operator attributes a softer bite and more pronounced flavor to that warmer temperature.

Culver’s says its frozen custard is slow-churned in the restaurant in small batches prepared multiple times a day. Its process description lists 1.4 percent pasteurized egg and more than 10 percent butterfat. The company attributes the custard’s thicker, creamier texture relative to hard-packed ice cream to slow freezing that mixes in hardly any air bubbles. Culver’s says one batch equals 60 to 70 scoops and is served at 18 to 21 degrees. It also describes vanilla extract being added to the dairy before the custard maker starts and a smooth ribbon of frozen custard takes shape. The operator says those small batches are prepared multiple times each day.