Artisanal gelato · Coming soon to London
Dulce
de leche,
slowly.
Franca makes one flavour better than any other. Milk and sugar, stirred on a low flame for twelve hours until it turns to dark, glossy caramel, then churned into gelato the same day.
francagelato.co.uk
01 — The flavour
From the River Plate to the Thames.
In Argentina and Uruguay, dulce de leche is not a topping. It is spread on toast, folded into alfajores, and in every heladería it is the flavour people queue for.
We make ours the old way, in copper, by hand. No tins of condensed milk, no shortcuts. Just milk reduced to a third of itself, then churned into a dense, silky gelato that tastes of toffee, toasted milk and a little salt.
One batch
- 4 litresBritish whole milk
- 1.2 kgcane sugar
- 1split vanilla pod
- a pinchof sea salt
- 12 hoursand someone stirring
02 — Twelve hours
Watch milk become caramel.
Colour comes from time, not burnt sugar. Slide through a day at our stove.
Drag to cook
Dulce de leche
Dark, glossy and thick enough to hold its shape. A pinch of sea salt, and it is ready to churn.
- Body
- Volume left in the pan
- 38%
04 — Visit
Travertine, navy, and a queue.
Our first shop opens in London soon. Address and opening date go to the waitlist first.
Coming soon · London
The first scoop is on us.
Join the waitlist for the opening date, the address, and a free scoop of dulce de leche on your first visit.