Caramel | Cinnamon | Allspice | Ginger | Cardamom We fresh squeeze 600 pounds of Gala apples and combine with spices and homemade caramel. Pro tip: add a scoop of gelato to make a delicious float. Available through 12/31.

Nutella Bread Pudding | Vanilla Cream A holiday tradition at An's. We make fresh, Nutella bread pudding. This means making the bread and custard from scratch and layering with Nutella before baking it all together. Then we mix it into a vanilla cream gelato.

Butterscotch | Date Sponge Cake | Pecan Inspired by sticky toffee pudding popular in the UK, this gelato combines a homemade butterscotch from brown sugar, butter, vanilla, and cream with a date sponge cake made with Medjool dates, molasses, vanilla, and chopped pecans all mixed into a vanilla and molasses gelato base.

Peppermint | Midnight Chocolate We make a homemade peppermint bark with both white and dark chocolate. This one is a remix of our Midnight Chocolate gelato, Cypress, which has the texture of brownie batter. The result is a holiday gelato perfect for setting by some milk and cookies for any chimney descenders—just don't let it sit for too long.

Brown Butter | Brookies We make our own brown butter and turn it into a gelato base, then fold in homemade brookies (brownie + cookie combination).

Cold Brew | Nutella Made using cold brew from DropKick coffee, which is roasted, brewed, canned, and kegged in San Diego.

Mango | Passion Fruit A refreshing and tangy sorbet. Nine pounds of mangos and passionfruit are blended into each canister.

Butter | Salt | Vanilla Smooth, warm (not in temperature), soft, rich, and a little savory. Really, it’s just plain good.