Pure Gelato featured in the SMH Good Living
Sydney's artisan ice-cream makers are stocking up for the big heat, writes Dugald Jellie.
Boxes of eureka lemons are stacked five high. Bags of milk, 10 litres each, come trolleyed in from cold storage. Raspberries in syrup fill a 100-litre vat. Pure cocoa powder is scooped and measured, 2.9 kilograms per batch, as a man in a white overcoat with a spatula folds and smooths the edges of a tub of chocolate gelato fresh from the churn . . .
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