Gelato made in North Jersey shop wins 1st place. North American finals are next

Francia Magsaysay, gelato chef at Francy’s Artisanal Ice Cream in Bergenfield has won a spot to compete in the North American Gelato semi-finals.

Magsaysay's passionfruit, yuzu and white chocolate gelato took top honors at the Gelato Festival World Masters Texas Tournament in Houston last week.

The top three finishers from that competition, and three others held in North America last week, will compete at the next level in the fall. The time and place have yet to be announced. The top six finalists from the fall competition will be eligible to attend the world finals next year in Italy.

This was not the first time Magsaysay reached this level in the competition.

Last year her second-place finish at the tournament held in New York City with her purple yam and cheese with craquantes (crunchy cereal pearl coated with white chocolate) gelato, earned her a berth in the semifinals. She, however, did not finish in the top six.

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"I did win the people's choice," Magsaysay said.

The Philippines native opened her shop three years ago and serves what was characterized as "swoon-inducing award-winning frozen lusciousness," by the NorthJersey.com food critics. They implored readers to try Francy's bestselling purple yam and cheese ice cream churned with white-chocolate-covered Rice Krispies.

The yam gelato, as well as many others, including the passionfruit, yuzo and white chocolate, are available now and all made by Magsaysay, who was trained to make the cold treat by the late, great pastry chef Richard Capizzi.

Magsaysay said she developed the yam gelato after her customers asked for a Creamsicle flavor. She didn't want to replicate what was already available at other locations, so she said she made it her own.

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Magsaysay said she opened the ice cream and gelato shop in Bergenfield after a stint as a pastry sous chef at Manhattan's top-rated Le Bernardin. Initially, she had planned to open a bakery, but COVID complicated matters.

"I can make ice cream (and gelato) ahead of time and freeze it," she said.

Ice cream vs. gelato?

USDA regulations state that ice cream must contain at least 10% butterfat. According to the Food Network, most U.S. brands have between 14% and 25%.

Italian gelato uses only about 4% to 9% fat. With less butterfat, gelato’s flavors tend to be more flavorful. Gelato also contains less air than American ice cream — which helps keep it dense, fluid and creamy.

This article originally appeared on NorthJersey.com: Gelato made in North Jersey shop wins 1st place. North American finals are next