While Frozen Yogurt, Sorbet and Gelato do have lower fat content, they almost always contain more sugar than our ice cream. When you lower the fat content of iced cream, you need to replace it with other ingredients such as sugar, corn syrup solids or other items to replace the mouth feel of fat. Also, because Gelato is served semi-freddo (softer consistency) it would melt before it could be served if placed on a hot crepe or waffle.
Besides, we don’t know how to do everything without everything becoming…average. We’d rather do a few things (in this case, ice cream, ice cream and ice cream) really well. We have recently introduced a Mango Sorbetto using a new technique we worked on for a little bit that we’re particularly proud of.