You could buy Hart Melvin’s tubs at your local Loblaws, on an Air Canada flight or at the scoop shop at Whole Foods Market (page 20). But to get a taste of his best flavours, it’s worth the drive to the factory door. There, Melvin puts together custom batches for chefs and sells the overstock to gelato pilgrims. Mascarpone makes a fine, slightly soured alternative to vanilla and a wonderful home for his marsala-spiked tartufos. Ruby blood orange makes a gorgeously tart palate cleanser. Ask for Melvin’s personal stash, made from an especially good batch of Sicilian lemon. Closed Saturday and Sunday.