GELATO IS the rich, sweeter, and fluffier cousin of ice cream. The common word for ice cream in the Italian language, its roots go back to 16th-century Florence. There is also evidence that China may be where the creamy, cold stuff was born. Some historians believe that around 4,000 years ago, China created the first version. According to the online bilingual publication L’Italo-Americano, the Chinese would freeze, in snow, a concoction of overcooked rice, spices, and milk, the first variety of historically attested gelato. The frozen treat was sold to the public in Beijing from street carts. It’s also interesting to note that many believe that Marco Polo was the man who introduced gelato to Italy in the 11th century.
Wherever you stand on the side of its origins, one thing you cannot deny is just how delicious gelato is. Traditionally made with whole milk without added cream, it is also traditionally free of eggs and stabilizers. Gelato also has very little air whipped into it while freezing, leaving it relatively dense, and is not hardened in a blast freezer like ice cream, so it is served semi-frozen near the soft-serve consistency.
To the average devourer of American ice cream, one might think you must travel abroad to taste something as fancy as gelato. They, however, would be pleasantly surprised to find that this historical treat is available here in Tullahoma.
Handcrafting delicious gelato is Tullahoma resident Cassy Grow. Close to a decade in the making, Grow has been perfecting and creating her own gelato brand, making her a staple in the community. She pours her creativity, culinary talents, and love into every batch.
Grow has an exciting journey in making gelato. It is one that she shares with the local community and abroad. She hopes that her gelato doesn’t just satisfy one’s sweet tooth but fills their heart with purpose.
Almost three years ago, Legacy Creamery opened just off Wilson Avenue to the public. According to Grow, she wanted to do two things: make handcrafted quality gelato and sorbet for the community and honor her son, who passed in 2016.
“When I decided to open up Legacy Creamery, the first thing I wanted was for people to appreciate the product for what it was,” she explained. “I wanted people to come to the creamery, not because of Eli, necessarily. That may seem weird because we want to tell Eli’s story. But I also wanted to establish Legacy Creamery for the handcrafted and genuine gelato we make from start to finish, with the backstory of the Eli Grow Legacy Foundation receiving the profits.”
And Grow has been dedicated to crafting her signature gelato over the last few years. Known as a small-batch creamery, with every batch hand-crafted two gallons at a time, Grow starts with locally sourced milk followed by folding in ingredients that become delicious flavors such as red velvet and chocolate Jack.
“We buy our milk from two small family dairies, Hatcher Family Dairy and Casey Family Farm,” said Grow. “We also mix in real ingredients. The brown sugar butter pecan has real brown sugar and butter in the mix. The red velvet has real cream cheese, and the chocolate Jack has Jack Daniels. It takes about 45 minutes a batch. And we typically have 22 flavors unless I get carried away. I get ideas for flavors I’d like to have and lose count of batches. Then we get to enjoy a batch or two more.”
Grow said carrying the name of “handcrafted” is something she takes great pride in. Each batch of gelato is made by hand with the best and freshest ingredients possible. She spares no expense to ensure that the creamery’s gelato is top-notch. She doesn’t want to just “appear” to be handcrafted. She wants her customers to see it when they walk into the creamery and taste it in every bite of their gelato.
With a quality product on hand, Grow can present what is also a passion for her and her family; the Eli Grow Legacy Foundation. Founded after their late son, Eli, the foundation’s mission is to provide athletic and academic opportunities for high school students across Tennessee.
“Currently, we are awarding scholarships,” said Grow. “Each athlete who wore number eight received a $2,000 scholarship. Eli was also interested in majoring in biology, just like his older brother. We are looking into awarding scholarships in environmental science or environmental engineering.”
All proceeds from the creamery go directly back to the foundation. Grow and her family also stay active in the community providing gelato for special events and school programs. She also welcomes home-schooled students and students from Tullahoma City Schools to participate in the gelato-making process through school outings.
“We have home-school and school groups who like to come over and watch us make a gelato and even help make it and then have the reward of trying it,” she added.
When asked what she hopes folks take away from their experience at Legacy Creamery, Grow said it’s all about quality gelato and a meaningful legacy.
“I hope they enjoy their gelato and sorbet,” she said. “We spend a lot of time on each batch and want them to enjoy it. I also hope they think about their legacy. We changed the name because of the Eli Grow Legacy Foundation, and we wanted to tie these two together, and it is our focus. We think it’s important for people to think about how they live their lives and not take things for granted.” GN
