Spiced Apple Cake - A dark muscovado sugar (unrefined with natural molasses) gelato combined with in-house made spiced apple cake, using a house made apple sauce, diced Fuji apples, and cinnamon, cloves, nutmeg, and ginger.

Cream Cheese | Pumpkin Butter - This one is becoming a classic at An's. Just in time for spooky season! We make a spiced pumpkin butter in-house and layer it into a cream cheese gelato. Together, these flavors swirl perfectly to create a gelato that will remind you of a pumpkin cheesecake.

Cold Brew + Nutella - We use the original blend from Dropkick Coffee and make a cold brew that we let steep for 24-48 hours. Then we make fresh coffee and combine with the cold brew and vanilla beans to make a coffee forward gelato base. Last, we swirl in nutella.

Brown Butter + Chocolate Chip Cookies - We make our own brown butter and turn it into a gelato base, then fold in homemade chocolate chip cookies (gf).

We start this flavor by making a passion fruit jam in house and then mixing it into an orange and coconut sorbet. Refreshing and flavorful, this sorbet is guaranteed to have you coming back for seconds.

Chocolate | Buttermilk - Buttermilk does to chocolate what salt does to caramel: it enhances the taste and makes it more vivid. Its gentle acidity cuts through richness and keeps cocoa from tasting heavy or flat. Callebaut Plein Arôme cocoa is aromatic, full-bodied cocoa, so you get a deep chocolate flavor against that slight buttermilk tang. This gelato tastes simultaneously richer and brighter than a conventional chocolate gelato.

Pandan | Matcha - Pandan leaves are cut into smaller pieces and milk brewed. We heat the milk to 70°C (158F), pour it over the leaves, and infuse in the fridge for two hours. The leaves are lightly blended to release more flavor, then strained. That milk is used to make a matcha dairy gelato base.

Our refreshing ginger & lime sorbet used to cleanse your palate before our famous flavor tours.

Matcha | Ginger - We infuse milk by heating chopped ginger, honey, milk, and a little cinnamon on the stove for 15 minutes, then strain out the ginger and blend the infused milk into the matcha base. Made with matcha from Paru Tea.

Brown Butter | Pie Crust | Roasted Peach Jam - We make brown butter and turn it into a gelato base. Then we make roasted peach jam and pie crust from scratch and layer them into the brown butter base. Everything from scratch.

100% organic cotton. Mid-light t-shirt with classic medium fit.

100% organic cotton. Mid-light t-shirt with classic medium fit.

100% organic cotton. Mid-light t-shirt with classic medium fit.