ICE CREAM
Sweet pro£its With the summer months upon us comes the peak time for ice cream and a chance to boost sales. HELP FOR OPERATORS Via its Soft Serve Consultancy and Gelato University training courses, the team at Carpigiani say that they have developed a complete format using four key pillars associated with soft serve and soft serve desserts. This process takes operators through each of the key steps from choosing a machine to recipe development, operational management and help in bringing a business to realise optimum sales and profit from the process. “For dine in or takeaway, soft serve and gelato are an easy way to boost sales, increase profit and serve up some
social media shares,” says Paul Ingram, managing director at Carpigiani UK. “As simple as a plug and play soft serve machine delivering delicious cones/ tubs of soft serve to customers on a summer’s day, to a totally ‘Instagram-able’, colourful, playful and vibrant creation with toppings, candy floss and amazing shaped soft serve, Carpigiani understands the complete spectrum of gelato, frozen yoghurt and soft serve, from recipe development to operational management and profit realisation. “Having Carpigiani’s team on hand can help with recipes, and choosing the best
ZESTY LAUNCH New Forest Ice Cream have announced the launch of their new Lemon Shortcake ice cream. Made with whole milk and double cream, and with a zesty lemon ripple and shortcake pieces throughout, the new flavour makes for the perfect serve either on its own or paired with a scrumptious dessert, suggest the company. For chefs wanting to get creative, why not try making the ultimate ice cream sandwich – a smooth, thick layer of the lemon ice cream spread between two cookies, or a chunky scoop placed within a rich brioche bun to add an exotic twist on popular family favourites? Alternatively, use as a base to a milk shake, or serve alongside a lemon meringue pie as a refreshing extra, add the company. Available in two tub sizes - 4 litres and 4.75 litres – it is suitable for vegetarians and made in a nut free environment, so can be enjoyed worry free (New Forest Ice Cream also not using any preservatives, artificial colours or artificial flavourings in their products).
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format for a business, saves time as a business can utilise Carpigiani’s wealth of knowledge and experience. Should you choose a UHT mix for ready to go, a powder mix to be mixed with milk, water or milk alternative, or a freshly made recipe for a bespoke signature artisanal mix, quality, consistency and flavour profile are key to offering a mouth-watering selection of freshly made frozen products. It’s also relatively easy to use popular ingredients such as plant-based milks to make interesting and unusual flavours. “Plant-based desserts are a great promotional tool for an operator to leverage in their local marketing. We’ve also been using some unique ingredients to create standout in the marketplace. For example, ube - a purple yam originally from the Philippines and that’s sweet and creamy with its beautiful purple hue - tastes amazing in gelato and is one ingredient we expect to see more of. “We are seeing a continued trend towards using local ingredients and really using this relationship to promote the final gelato or soft serve to customers. It can create a point of difference and also justify a higher price point. “Sugar is still on the radar and recipe development with monk fruit is proving quite successful; watch this space. A shift www.pizzapastamagazine.co.uk
