Base made with whole milk from Fazenda Boa Vista and white passion fruit sourced from a small producer in Valinhos. The white variety has a lower acidity than the yellow, which lets the dairy come through. Batch date: 18 July 2026.
Brewed from Bourbon Amarelo beans from a farm in Minas Gerais, ground and steeped cold in the milk base for 14 hours before churning. The result is a clean, low-bitterness coffee flavor with a slightly higher density than our fruit flavors. Batch date: 17 July 2026.
A direct reference to the classic Brazilian pairing. The goiaba paste is cooked down from fresh fruit and folded into a fior di latte base made with Queijo Minas Frescal from a producer in Poços de Caldas. The cheese adds a faint salinity that the Brix reading does not fully capture.
Fernanda Luz opened Moonlit Neutron in March 2019 in a 28-square-meter space on Rua Fidalga in Vila Madalena, São Paulo…
Contact usAsk anyone who has watched a scoop of gelato collapse into a glossy puddle on a warm afternoon, and they will tell you something feels different about how gelato melts compared to ice cream. They are right — but the reason is more nuanced than "it has less fat" or "it is served warmer." Melt rate is the product of at least three interacting variables: overrun percentage, serving temperature, and the ratio of fat to water in the mix. At Moonlit Neutron, we have been logging batch data across every flavor since we opened, and last winter we finally sat down with 14 months of churn records to see whether the numbers matched our intuitions. What we found surprised us in a few places, and confirmed some long-held suspicions in others. This piece walks through the physics and the data together, so you can see exactly what is happening every time a cone gets handed across the counter.
Read more →Most people who eat gelato think about flavor first, temperature second, and almost never think about the ratio of dissolved solids sitting quietly inside every scoop. But that ratio — measured on the Brix scale — is one of the most consequential numbers in a frozen dessert kitchen, and it explains why two sorbets made from the same fruit can taste completely different by the time they reach the customer. At Moonlit Neutron we started keeping systematic Brix logs about two years ago, partly out of curiosity and partly because our wild-berry sorbet was melting into a puddle before it cleared the pickup counter. What we found surprised us enough to write it down. This piece is that write-up: a plain-language explainer of what Brix actually measures, followed by a walkthrough of real numbers from 34 batches in our flavor archive showing how Brix correlates with melt rate, scoop hardness, and the sweetness signal your palate receives.
Read more →Most gelato shops list "fresh milk" as an ingredient and stop there. We wanted to know what that phrase actually means when you trace it back to a specific field, a specific herd, and a specific season. Fazenda Boa Vista sits about 65 km north of our lab in Atibaia, São Paulo state, and we have been receiving milk deliveries from them twice a week for just over two years. What surprised us — and kept surprising us — is that the milk is not the same milk every week. The fat percentage drifts with the season, the pasture, and where the cows are in their lactation cycle, and every one of those shifts shows up in the finished gelato in ways you can measure and, if you know what to look for, taste.
Read more →I came in because of the article about overrun. I stayed because the maracujá was the best thing I had eaten in months.
— Gustavo R., Reader, first-time visitorThe tasting session was genuinely educational. Rodrigo explained the Brix scale and I actually understood it. We ordered a party tray for my daughter's birthday the following week.
— Cláudia M., Regular customerAnswer three questions and we will point you to the format that fits your situation. Scoop, tub, tray, or subscription.