The name alone is interesting but what this establishment serves is even
better - Il Laboratorio Del Gelato serves great ice cream to the New York
City community. But this is not your ordinary American-style ice cream -
this is gelato. The difference between ordinary ice cream in the US and
gelato is that the former has significant amounts of air and butterfat
incorporated into the product. The gelato product has comparatively less
air and butterfat mixed into it, which results in ice cream that actually
has a creamier consistency and stronger taste (due to the lesser amounts of
fat that would usually mask the true flavor of the ice cream.)
Jon F. Snyder owns Il Laboratorio Del Gelato and is said to have the craft
of making ice cream gelato running through his veins. Snyder only relies on
one machine in Il Laboratorio to create his gelato with most of the
production process done by hand. Snyder's aim is to become a gelato
supplier to caterers and chefs within the city, providing a custom lab
facility for creating new and richer flavors of gelato for the public to
adore.
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