Morsey's Creamery brings buffalo-milk gelato to downtown Palo Alto | Peninsula Foodist | Elena Kadvany | Almanac Online |

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By Elena Kadvany

Morsey's Creamery brings buffalo-milk gelato to downtown Palo Alto

Uploaded: Aug 19, 2019

Morsey's Farmhouse Kitchen, the Los Altos restaurant that serves dairy products made from water buffalo milk, has opened a spinoff gelato concept in Palo Alto.

Morsey's Creamery opened this weekend at 125 University Ave. The shop serves a range of gelato flavors — including hazelnut, pistachio, raspberry, sour black cherry, dark chocolate and mango — all made from water-buffalo milk.

Morsey's Creamery serves buffalo-milk gelato. Photo by Natalia Nazarova.

Kal and Yulia Morsey opened their Los Altos restaurant in 2017. Kal, who is from Egypt, and his wife Yulia, from Russia, wanted to increase the visibility of water-buffalo products in the United States. (Though water-buffalo milk has twice the fat content of cow's milk, it has more protein, calcium and iron and less cholesterol.) They own a herd of more than 300 water buffalo, which lives on a farm just south of Sacramento.

At Morsey's Creamery, a single scoop of gelato goes for $5.50 and a double, $7.50 (a dollar extra for a waffle cone). Or, customers can opt for the "tre bufalini" ($8.50): three scoops topped with cherries and whipped cream, also made from the buffalo milk. Kal said they plan to add more gelato flavors down the line as well as smoothies, frappés and desserts such as chocolate lava cake topped with gelato and warm buffalo milk with granola.

Inside the newly opened Morsey's Creamery on University Avenue. Photo by Elena Kadvany.

Morsey's water-buffalo milk, mozzarella di bufala and burrata cheese are also for sale in a grab-and-go case at the gelato shop.

Morsey's Creamery is open from about noon to 10 p.m. daily.

The Morsey's are joining a crowded ice cream scene in downtown Palo Alto, which alone is home to two gelato shops, three ice cream shops and one frozen yogurt shop. Kal joked that Palo Alto could be called the gelato and ice cream "capital of the Peninsula." To encourage some friendly competition, he suggested the city should host a Palo Alto-wide ice cream competition.