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The origins of iScream go back to a summer holiday in Tuscany over a decade ago when our founder, and gelatiere Graham, had that one big Epiphany moment. Out of the blue, he announced: “I’m going to open a gelateria one day.”
We use free range, organic and Freetrade products as much as possible and every ingredient has pass mustered on our Three Fs: Flavour, Freshness and Fabulousness. Every chef bangs the drum for freshness – suffice to say we aren’t afraid to send back any ingredient that isn’t at its absolute best because we can’t get the flavour we want if the ingredients are not up to the job.
One question we get asked all the time is: “Why do gelato, when the name is iScream? Isn’t gelato just poncey ice cream?” Instead of sighing and rolling their eyes, Graham and Jen happily explain: “Like all food, it’s down to science. In this case it is all about fat, air and temperature.”
