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Don’t scream over a lack of Ice Cream

Author Damien Wilde
Posted On 1st June 2015

ice cream

Spring is slowly turning into summer, though if the weather forecast for the next week is anything to go by it won’t be a smooth transition. But once the sun finally takes up residence in the clear blue sky, a new dawn of recipes and menus will come out to populate boards, cards and placards.

One perennial summer favourite is ice cream. Over the years the simple dish, which can trace its lineage back to 400BC, has been reinvented and has at times resembled both a staple of the desert menu and an abstract incarnation of contemporary culinary and chic trends.

In the United Kingdom each of us, on average, spends about £17 on the treat and consumes about six litres of the stuff a year. To put that into a bigger, more cumulative figure, the entire industry is worth in excess of £1bn per annum. And in America, that number is even higher!

Whether you manage a small café, operate a mobile catering business or oversee a large high-street restaurant, the time of ice cream at this time of year is great. And in order entice in custom and meet increased demand.

If you want to create your own ice cream in-house to add value to your menu then the Nemox Gelato Pro would be an ideal entry level model for those taking their tentative first steps. With a preparation time of twenty minutes, this compact machine can create 4.5 litres of ice cream per hour and is the perfect machine for those who only need to create small amounts.

The model up is the Nemox Gelato 6K, a high performance unit that features four storage and four creation options, giving you complete control. And with adjustable scrapers and a variable speed blade, it’s fitted with all the market-leading components and features that you’d expect.

Perhaps, however, you are in need of a new ice cream freezer or you need to upgrade your current storage and merchandising facilities.

Having a specific front of house ice cream cabinet can really help promote your selection of frozen desserts, add a little theatre to the service operation and increase sales. Our range of commercial ice cream freezers include market leading models from major manufacturers such as Blizzard, Tefcold, Valera and many more.

But before we leave you for today, we’re going to quickly revisit an earlier line which suggested that ice cream has now become ‘an abstract incarnation of contemporary culinary [trends].”

Last year, a piece of research was conducted that discovered edgy flavours of ice cream were becoming increasingly popular. “The numbers clearly show that offering exciting, modern versions of a classic concept will help sales,” said Mike Godwin of Amore di Gelato. According to the poll, some of the biggest selling flavours – which included the traditional Neapolitan staples – were Stout, Pistachio and Beetroot!

image: Daniel Parks (Creative Commons)

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