Gelato and ice cream in Prince Albert.

KAROOMYS is a small-batch gelateria in the same house as the PALET. gallery. Lauren Scott, who trained as a chef in Stellenbosch, makes the gelato on site. You eat it on the stoep facing Bank Street or inside in the retro lounge, with paintings on the walls.

The dairy and eggs come from Gay's Guernsey Dairy in Prince Albert. Guernsey cows give rich, golden milk, higher in butterfat than most. It gives the gelato its colour and a long, clean finish. The fior di latte is little more than that milk, sugar and time.

The flavours follow the season and what grows nearby: figs and apricots in summer, quince in autumn, local olive oil, honey. Because the batches are small, the board changes often. Ask for a taste before you choose.

Gelato is churned more slowly than ice cream, so less air is beaten in, and it is usually made with more milk and less cream. It is served a little warmer. The result is denser, silkier and more intense in flavour. A sorbetto is the dairy-free version, made from fruit, water and sugar.