Putting the dolce into la dolce vita, Gelupo was the idea of chef Jacob Kenedy and general manager Victor Hugo of restaurant Bocca di Lupo. Their serve sits somewhere between ice cream and gelato: it’s more dense than the former, yet lighter than the latter. This is achieved by keeping the fat content low and using churning equipment that mixes gently as it freezes. This density and the low fat levels deliver a big hit of flavour with a very clean finish. While it does the basic flavours well (one scoop of bitter chocolate is never enough), the more outré concoctions are where it really shines. We’re big fans of ricotta, coffee and honey, while their well-balanced sorbets and the icy, slightly syrupy granitas are absolutely packed with flavour, too.
Fresh mint stracciatella. gelupo.com
To us at summer means ice cream. We’ve gone from Edinburgh to Helston to discover the best parlours in the UK. So grab a scoop and help yourself