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So, you're looking for that special carton of ice cream....

Gelato Fresco (IMO the finest mass-market ice cream/sorbet producer locally) currently is offering some of their 'limited edition' flavours at their Tycos Drive outlet.
Only open in normal office hours, Mon-Fri. Around $5-7 per 500ml.
Examples (all first come, first served )
Pink Grapefruit, Chestnut, Gianduia, Apple & Calvados, Mojito, Lemon Basil, Ginger, Blood Orange, etc.

Usually these are only supplied to restaurants/special events. Some are extremely limited - only 1 or 2 cartons (I finished the Caramel).
Go through the door to the right and ask inside.

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Gelato Fresco
60 Tycos Dr, Toronto, ON M6B, CA

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  1. Mmmm, Devil's Chocolate. The only way to survive a diet.

    4 Replies
    1. re: Mila

      That's my favourite too! I often can't find it at my neighbourhood IGA though. I think I may have to make a trip to Tycos Drive to try some of the other rare flavours - blood orange, apple & calvados..mmmm...

      1. re: ms. clicquot

        Also had their 'low-fat chocolate' (IIRC made with milk not cream; also a richer chocolate than found in the Devil's). Considering it's 'low fat' it has amazing mouth feel - I mentioned this before on one of the summer/fall ice cream threads - but basically the response was "What's the point of low-fat chocolate ice-cream?". Try it and you'll see! IMO it even outshines the Devil's chocolate - certainly in texture and has a longer finish.

        1. re: estufarian

          I will definitely try it -especially after all the holiday feasting this month. Thanks for the recommendation!

          1. re: estufarian

            There's something tastier than Devil's Chocolate?!?! I'll have to investigate that personally. ;-) I find the richness of the DC fluctuates a little depending on how much they're cranking out. The winter supplies always seem better than the mid-july buckets.

      2. Ooh, thanks for the heads up estufarian! Have you tried the grapefruit? If so, does it have that lovely bitter bite that the best grapefruit gelatos do?

        4 Replies
        1. re: TorontoJo

          Because Gelato Fresco products are made to be stored in commercial supermarket/restaurant freezers (hich typically aren't 'deep-freeze' they are 'harder' than "true" gelatos where the temperature can be controlled in a storefront. So the texture tends to be firmer (or in the case of sorbets, icier).
          HOWEVER, from experience, I know that Gelato Fresco only uses the finest ingredients (once talked to their guy who makes the espresso - he spent a day and a half making each small cup of espresso in a 'real' machine in order to put the product into their espresso ice cream - the machine is in the outlet. That's the effort they go to.)
          So, yes, it does have the bite (or touch of peel) - but the texture is firmer. I've had the pink grapefruit several times - as the season advances the colour becomes darker and tastes sweeter, but didn't buy that one, so not sure if it's last of this years or first of next. And that reminds me - also saw the Sicilian lemon there (normally a Pusateri exclusive), although I find it sweeter than their regular lemon.
          Also saw pomegranate.

          1. re: estufarian

            I used to be able to get the blood orange at loblaws but haven't seen it there in some time - it truly is wonderful, a really nice palate cleanser

            1. re: shana

              Thanks for the great tip estufarian. We just got home after our trek there. Got some Blood Orange, Amaretto, Pink Grapefruit and couldn't resist the Apples and Calvados. I wanted to snag some pear vodka but my husband thought I was going crazy and reeled me in - as usual. We're doing a NYE party and I think the blood orange will make a lovely palate cleanser in between our seafood starter and the mains. Thanks again for this wonderful tip. I had no idea they opened to the public. P.s. They had a good variety left.

              1. re: millygirl

                Just a slight caution. The alcohol ones will not be as stable as the others. If you have a deep-freeze, keep the Amaretto and Calvados ones in that. Occasionally they separate (syrup at bottom, ice at top). Feel the package and if the botom seems softer, stir everything back together to avoid the formation of ice crystals.
                I usually check their 'store' (more correctly back office) at least monthly, and many of these have surfaced as 'overruns' in the past. But usually only a few selections - occasionally completely empty. I think they're clearing out their main freezer, hence the large current selection.

        2. Did you ever do a report of your ice cream investigations? I think it was you who mentionned an upcoming report in a thread about Kensington Organic Ice Cream, but I never saw it...

          12 Replies
          1. re: julesrules

            No - went out-of-town and when I got back it had turned fairly cool, so figured I'd wait until next year.
            Summary would have been:
            Best scoop: (tie) Il Gelatiere (but horrible service) and Solferino (which pretty much agrees with the opinions generally on this Board) - but both ridiculously expensive (on a volume basis). Still for $5 who really cares?
            Best store bought: Gelato Fresco (hence this thread) followed by Haagen Dazs - both excellent quality all-round.
            Specific favourites but not in the same league generally:
            Gregs Toasted Marshmallow (but no other flavours recommended)
            Dessert Trends Bistro/Patisserie on Harbord: - Best flavours - but their gelato is not smooth - contains ice chunks, so low marks for texture but very high marks for pure flavour.
            Sadly, most others in Toronto were pretty bad. Too sweet, too gummy (artificial stabilizers) and too often illegally charging sales tax. Even worse, advertising cups of a stated size and serving smaller portions (I think Dolce on College transgressed on every one of these items)!

            1. re: estufarian

              Forgot to add the Links:

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              Il Gelatiere
              647 Mt Pleasant Rd, Toronto, ON M4S, CA

              Gelato Fresco
              60 Tycos Dr, Toronto, ON M6B, CA

              Solferino
              38 Wellington St E, Toronto, ON M5E1C7, CA

              Dessert Trends
              154 Harbord St, Toronto, ON M5S, CA

              1. re: estufarian

                ah, so no love for hollywood gelato. i guess IG really blew it out of the water this summer. "real" italian gelato vs. candy-laden sweet stuff. interestingly, i thought the service at IG was way way superior to Hollywood, but i guess i prefer gruff italian men to awkward lost-looking kids.

                  1. re: LemonLauren

                    I agree. In fact, they were always very friendly and nice to us at IG. I think he's just a little shy and it comes across as gruff.

                    1. re: LemonLauren

                      I guess I should expand on service issues at Il Gelatiere - maybe I should have posted the whole thing!
                      Ignored more than once by supposed servers talking to friends on cellphone.
                      Paid one server, then another scooped and then accused me of not paying.
                      Specifically asked about grapefruit flavour and told not available. Then confirmed it was served to another person later the same day (could at least have told me it would be there later).
                      Shouting between employees across the room.
                      No receipts.
                      'nuff said!

                      1. re: estufarian

                        Holy Cow!
                        I never did get there this past summer/fall and 'estufarian's post' makes me think more than twice about going there next year! The only place (new for me) that I tried was DOLCE and quite liked it...but will still frequent Hollywood given the choice....couldn't believe it was/is actually
                        easier to park on College Street.
                        I love Gelato Fresco particularly the 'alphonso mango'...but find it difficult to purchase from my local Loblaw's...they rarely have any GF in stock..my second favourite is Hagen Daz Strawberry...

                        1. re: pearlD

                          OK Here goes again:
                          Hollywood: Thought it was fine for kids (of all ages) - generally too sweet (for me - I like acidity) and too many flavours had 'stuff' in them. However, it was actually one of the cheapest (on a per 100ml basis) of all the places I tried. But their prices were 'impossible' $4.25 per 200ml serving, including tax! A $3.99 'base' translates to $4.23 with tax. $4.00 base gives us $4.56. There's no legal way to charge between $4.23 and $4.56!!!!! (they were not the only people to hit this weird pricing spot). They hit my 'OK' category.
                          Dolce actually came bottom - behind Baskin-Robbins and Dominion! First they were the most expensive ($4.75 - even more than Il Gelatiere). Next, their prices showed this was a 200ml serving - it was actually 130ml. Then I got chunks of ice in it (it had melted and been refrozen) and lastly, as you lifted the gelato, it formed peaks (like a meringue) showing the use of a gum (or stabilizer) - not just pure ingredients. Really nasty stuff (for me).

                          1. re: estufarian

                            Actually I don't normally care about the cost, not like I am eating it every day...that being said, I almost fell on the floor at Dutch Dreams after paying $12.00 for two cones! I enjoyed the 'banana' gelato at Dolce...wasn't too sweet or grainy/icy..that's the flavour I normally judge 'gelato' by and as I said previously, I quite liked it!
                            p.s. I also like Yogen Fruz with double the portion bananas in it!....
                            Chacon son gout eh??

                          2. re: pearlD

                            i hope you won't give up on them just for one story...i think the stuff is worth tasting, service aside. sometimes i think we make too much fuss over service anyway - or rather, my SO/friends/Family members do, and make me feel like i'm crazy for wanting someone to kindly and efficiently scoop my ice cream. service counts, yes, but the product is what really matters.

                            1. re: LemonLauren

                              I've been to IG many times. At first the abrupt service really ticked me off, but I don't take it personally anymore. They're a family-run operation. The man is the owner who makes the gelatos = gelato master. Woman at counter is his sister-in-law. They can be cold or friendly, depending on their mood. It's an artisan's place...we are tasting the products of their labour and expertise. There ain't no Wal-Mart greeter here.
                              Solferino is cozier and friendlier. It's the place I go to when I want to chill out, but IG is more innovative with its flavours.

                    2. The original comment has been removed
                      1. Can these flavours (or other Gelato Fresco ones) be found anywhere other than the outlet? My local Shoppers (Danforth / Coxwell) used to carry Gelato Fresco, but sadly they have stopped.

                        3 Replies
                        1. re: thought_for_food

                          Quite honestly the service is something you shouldn't take personally over there. The guys there have a very dry sense of humour and won't be overally hospitable. However, I have been there when their doors are locked and they have let me in and served me. The guy at the counter wasn't overly pleased but made light of it and let us get our gelato. I think the gelato is the best in the city bar none, shame it closes so early in the winter!

                          1. re: callitasicit

                            I agree. I found him gruff at first but then made a point of talking to him and he has been very nice to us ever since. Whenever we go, and if it's not too busy, he makes a point of going to the back to bring us a sample of his latest creation.

                            1. re: millygirl

                              Every artist wants to be appreciated!