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Francesco Tonelli / Francesco Tonelli

New product: Breyers Gelato Indulgences combine gelato, sauce and toppings all in one frozen dessert.

‘Indulgences’ live up to name

Published: Wednesday, Apr. 23, 2014 - 11:45 am

In the cold world of ice cream, texture is the new frontier. Simply smooth is not enough; new flavors have to have something more.

Breyers makes the first frozen foray into new warm weather treats for 2014 with Gelato Indulgences. In four dessert-inspired combinations, these Indulgences live up to their name with mixtures of sauce, gelato and topping all swirled into the same 28.5-ounce see-through plastic tub. The flavor profiles:

• Vanilla Caramel: Creamy vanilla gelato topped with caramel sauce and crunchy caramel curls.

• Raspberry Cheesecake: Cheesecake gelato striped with raspberry sauce and graham cracker crumble.

• Tiramisu: Mascarpone gelato swirled with espresso sauce, a layer of ladyfinger cookie pieces and sprinkled with gourmet cocoa.

• Triple Chocolate: Two gelatos — milk chocolate and dark chocolate — combined with white chocolate sauce and chocolate curls. (Shouldn’t that be Quadruple Chocolate?)

In our taste test, the gelato had a light frothy texture (not heavy like high-fat ice creams); the sauces were candy sweet. The bits of ladyfinger in the Tiramisu stayed soft and cake-like; with the pleasant mix of mocha flavors, it was our favorite. But all four were yummy.

The squat plastic tub made it easier to find the swirls of sauce and crunchy bits; better for dividing up the layers among ice cream bowls.

With weather rapidly warming, these Indulgences undoubtedly will be savored. Priced at $4.49 to $5.99, look for them in the freezer case of major grocery stores.

Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.

Read more articles by Debbie Arrington

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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