An's Electronics Repair

Ube | Toasted Coconut Caramel - Coconut caramel is made by melting sugar until golden, then adding in butter, salt, and coconut cream. We also toast shredded coconut that gets mixed into the caramel for texture and an extra boost of coconut flavor. This is layered into our ube gelato base, made with 8lbs of ube per batch.

Ube | Saigon Coffee Whipped Cream - We make an ube gelato with over 8lbs of ube per batch. Then we combine heavy cream, powdered sugar, salt, vanilla, and Saigon Coffee’s famous Vietnamese coffee together to create the best whipped cream you’ve ever tasted.

Ube | Chocolate Honeycomb Toffee - Ube gelato base, with 8lbs of ube per batch, layered with in-house made, chocolate covered, honeycomb toffee. We heat honey with some sugar and water, add some baking soda which creates a bubbly-honeycomb structure as the air bubbles get trapped in the cooling sugar mixture. Once cooled, we break the honeycomb up and coat the pieces with 70% dark chocolate. This encases the honeycomb so that it stays crunchy once it’s in the gelato.

Matcha | Black Sesame - We create a black sesame toffee by toasting the sesame, blending it with coconut oil into a butter, then mixing that with cocoa butter, sugar, and vanilla. The toffee hardens when cold and has a crunchy, nutty texture.

The best raspberry sorbet you've ever had, loaded with almost 10 pounds of raspberries per batch.

Deep dark chocolate gelato made with a rich Brazilian cocoa powder, similar taste to brownie batter.

Rice + Milk + Cinnamon - We use premium rice from Lundberg Family Farms to make a cinnamon rice pudding base, similar to horchata, and blended to our signature creamy texture. Some say it tastes like milk after you eat a bowl of cinnamon toast crunch.

In collaboration with Ocean Beach dessert staple, Azucar, this gelato starts by making a fresh pistachio butter, then blending into gelato before finally adding in additional crushed pistachios for texture and Azucar’s famous passion fruit and raspberry caramel. Each batch contains nearly 3 pounds of pistachios.

Vietnamese Coffee - Using the same technique they developed in their small town in Vietnam, it takes about four hours to brew a batch of their Famous Saigon Coffee using a proprietary blend of beans. This bold flavor will taste just like a cup of Vietnamese coffee from our friends over at Saigon Coffee in North Park.

With over 12 pounds of strawberries per batch, this one redefines what a sorbet should be.

Smooth, warm (not in temperature), soft, rich, and a little savory. Really, it's just plain good and pairs well with anything.

Our refreshing ginger & lemon sorbet with in-house made, vegan honey.