Lemon | Ricotta | Lemon Infused Olive Oil | Pistachio This gelato is made with a high quality ricotta cheese (from Di Stefano) base combined with a tiny bit of lemon zest, lemon infused olive oil (made by Sabatino), and finished with crushed pistachios.

Limoncello | Lemon Zest | Lemon Juice We hand zest 18 lemons per batch to extract the oils and flavor from the lemon. We add a touch of lemon juice and a little limoncello from Villa Massa. This sorbet might be your new favorite.

Sage | Brown Butter | Amaretto Chocolate Ganache We start with by making a dairy infusion with fresh sage. Then we brown butter and blend together with the sage infused milk. When the gelato is coming out of the machine, we fold in from fresh-made amaretto chocolate ganache. The flavor is aromatic, nutty, rich.

Mascarpone | Coffee | Cognac | Sponge Cake The An’s take on tiramisu. Our gelato base is made up of mascarpone, coffee (from DropKick), and cognac. We layer in cocoa powder and in-house made, coffee-soaked sponge cake. The result is heavenly.

Brown Butter | Brookie A remix of our classic Leather. We make brown butter in-house and turn it into a rich gelato base, then add in from scratch brookies (brownie cookies).

Olive Oil | Rosemary One of our all-time favorites. We infuse fresh rosemary into our milk base and then mix with olive oil before turning it all into gelato. The result is surprisingly good, and maybe our creamiest gelato.

Vietnamese Coffee We source our coffee from Saigon Coffee in North Park. This will taste just like a classic Vietnamese coffee—freshly brewed coffee with sweetened condensed milk and cream. using the same technique they developed in their small town in Vietnam, it takes about four hours to brew a batch of their Famous Saigon Coffee using a proprietary blend of beans.