Latella Gelato in Carolina Beach is owned by husband-and-wife
team Erik Dietrich and Jeanie Shaffer, who, after attending training
at Carpigiani Gelato University in Winston-Salem, decided to pay
homage to their Italian roots and open a handmade gelato shop.
“Gelato is something that really appealed to us,” Shaffer says.
“For Erik, it’s a tie to his Italian grandfather, Mario Latella. It’s
a chance to indulge my love of sweets and interesting flavor
pairings.”
Making their gelato from scratch in small batches, the couple
changes their flavors on a daily basis.
“To date we have over 100 flavors, and sometimes we feel like
crazy mad scientists in our kitchen,” Jeanie says.
For Jeanie, naming her favorite flavor is akin to asking her
to name her favorite child. “Tiramisu Coffee…no, wait Crème
Brule…no wait, it’s Butter Pecan…”
On July 9, 1984, Ronald Reagan signed a resolution proclaiming
July as National Ice Cream Month and July 15 as National Ice Cream
Day. On National Ice Cream Day — or anytime this summer —
enjoy a scoop or two and embark on a flavorful ice cream adventure.
w h a t ’ s t h e d i f f e r e n c e ?
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ICE CREAM By federal law, ice cream must contain at least 10 percent milkfat, less than 1.4
percent egg yolk solids, and weigh a minimum of 4.5 pounds to the gallon. Ice cream must have at
least 14 percent milkfat to be labeled premium. All ice cream has air whipped, pumped, or churned
into it, a practice called overrun. Ice creams with a high overrun (30 percent or more) are less
expensive and of lesser quality.
FROZEN CUSTARD OR FRENCH ICE CREAM Similar to ice cream, with a
minimum of 10 percent milkfat and at least 1.4 percent egg yolk.
GELATO The Italian-style treat uses more milk and less cream than ice cream and generally
doesn’t use egg yolks. It is churned at a slower speed so has less air and is denser. Gelato is typically
stored and served at a slightly warmer temperature, so it’s creamier.
SHERBET Sherbet (not sherbert) is basically a fruit-flavored dairy dessert. It can only have
1-2 percent milkfat and 2-5 percent total milk solids. Sherbet has 25-50 percent less overrun than
ice cream.
FROZEN YOGURT Frozen yogurt consists of low-fat or non-fat yogurt with ingredients
for sweetening and flavoring.
SORBET Sorbet is similar to sherbet, but has no dairy. The two main ingredients are fruit and sugar.
SOFT SERVE Soft serve is less dense than ice cream as a result of air being introduced
during freezing. It is made in and dispensed from a freezer in which it is aerated and continuously
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churned.