I scream, you scream: How to choose a flavour? Picture: Lisa McMahon
THERE’S ice-cream and then there’s hand-crafted, award-winning, melt-in-the-mouth stuff from Frangipani Gelato Bar at Cronulla.
The walls at this shrine to everything cold and iced are dotted with awards from the Sydney Royal Cheese and Dairy Produce Show.
Batches of everything from Snickers to peanut crunch and butterscotch walk out the door, even in cooler weather, manager Maria Fotoulis said.
The store, which moved from a smaller location to its new site in Cronulla Street eight months ago, now offers coffee and a selection of small cakes.
Ms Fotoulis described the hand-mixed gelatos and sorbets as works of art. The store goes through up to 100 litres of milk a day while creating the famous flavours.
Mini-cones in take-home packs are popular, as are ice-cream cakes in flavours such as rum and raisin and chocolate cookies.
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