Ice cream

Blackcurrant Ice Cream

ontaining over fruit, this ice cream won over judges with its dee ur le olour and fle s of fruit. “Deliciously sour, sweet, tangy, creamy and smooth,” they said. hieved with no flavourings seriously i ressive.”

Zabaione al Marsala Gelato

Sweet Sicillian marsala wine makes for a more grownu gelato. he flavour is onstantly evolving, the alcohol is prominent but not over owering,” said judges. he alan e and lovely lean finish are erfe t.”

Hadley’s Raspberry Ice Cream

The striking, dark pink ice rea didn t just visually i ress judges. t is very creamy, yet refreshing, soft and luxurious on the palate and has a burst of tangy fruitiness from the raspberries,” they said.

100% Pure Bronte Pistacchio Gelato

Judges were blown away by this gelato. They said: t is s ooth and velvety, dissolving slowly into creamy, sweet pistachio nuttiness with a delicious hint of salt and just the right level of sweetness.”

Hot Cross Bun Gelato

Hackney’s reworking of the classic Easter teacake certainly impressed judges. “Delightful creaminess punctuated by textural interest, tang of candied fruit and sweet sultanas – and a proper salted uttery finish. Perfect.”

Gooseberry & lderflower ce ream

“We were intrigued by the fluffy al ost ousse li e texture of this product,” said the judges of this natural i e rea with sweet-tart gooseberry flavours and a a ground hint of elderberry.

Pure Strawberry Gelato

The judges adored this gelato from Tyneside, creamy with a bold aroma and intense flavour, not to mention the fruit very u h in eviden e throughout. “Perfect strawberry ice cream. Faultless,” they enthused.

Espresso Martini Ice Cream

he judges loved the lend of vod a, es resso offee and coffee liqueur in “the most luxurious coffee ice rea we have ever had”. They added: “Creamy mouthfeel, well balanced, a perfect treat.”

Biscotto Speculoos Gelato

This gelato showcasing the famous Belgian biscuit unanimously hit the spot. “Super smooth, silky mouthfeel punctuated with crisp biscuit crumb, and well-judged balance of sugar and spice.”

Pistachio, Almond & Lemon Gelato

he judges loved the colour and aroma of this gelato that is “so creamy, silky smooth and elegant”. Texture aside, they praised its harmonious balance between pistachio, lemon and toasted almond.

Sea Salted Caramel Gelato

udges loved everything about this “impeccably made” product. “The sweet ara el aro a, visi le sea salt crystals, burnt toffee flavour, uttery ara el notes, erfe t levels of salt and lingering flavours.”

Hadley’s Blackberry Ice Cream

he judges loved the vi rant olour of this i e cream, made with local blackberries and cream. reat rovenan e, s ooth te ture, flavourso e, the creaminess and tartness paired together perfectly. Super refreshing.”

Raspberry Sorbet

his vi rant sor et ade using a natural raspberry fruit compote is “smooth and full of intense fruit flavour,” said the judges. “There was absolutely nothing to detract from the te ture, flavour and quality. Pure, refreshing perfection.”

Chocolate Sorbetto

“Silky smooth with a pure flavour of unadulterated chocolate, rich and slightly fruity – a little like a chilled truffle,” said judges of Swoon’s sorbetto, made by hurning e tra itter chocolate with water and natural sugars.

Crunchy Pistachio Gelato

“Smooth as alabaster and just as creamy, said the judges, hailing the crunch of Mount Etna DOP pistachios and the depth of this gelato by former Great Taste Supreme Champion, Swoon.