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Machinery World customers clean-up at the National Ice Cream awards

The industry’s leading ice cream competition, the National Ice Cream Awards took place at the beginning of March this year with a multitude of wins for Machinery World customers.

Notable amongst the recognition given for the excellence in ice cream production was Machinery World customer, Mario’s Ice Cream, for the Open Flavour Award which secured them the prestigious Silver Challenge Cup.

Mario’s Ice Cream also won the Dairy Ice Cream Continuous Silver medal.

Manfredi’s Ices won the Dairy Ice Cream Continuous Bronze medal using a ROKK RFE600 freezer and James Rizza & Sons won the Dairy Ice Cream Continuous Special Diploma also using a ROKK RFE600 freezer.

Manfredi’s Ices also picked up an Ice Cream Continuous Special Diploma using the same ROKK RFE600 freezer and Maud’s Ice Creams took a Silver Medal for the Ice Cream Open – Toffee category using a ROKK RFE1200 freezer.

Mario’s Ice Cream scored a third win in the Ice Cream Open – Toffee category with a Special Diploma and Maud’s Ice Creams and Morelli’s Ice Cream took a Bronze and Silver medal respectively for the Ice Cream Open – Cookies category using their ROKK RFE1200 freezers.

Morelli’s Ice Cream and Ryeburn of Helmsley also scored well in the Ice Cream Open category with Silver Medals using their ROKK RIF1500 fruit feeders.

ROKK customer James Rizza & Sons gained a Special Diploma in the Ice Cream Open – Rasp Pavlova category.

Overall, a fantastic accolade for all Machinery World customers, we wish you all the best for the 2017 awards!

Did the snow cone start the ice cream revolution?

Ice cream’s origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. 

We know that Alexander the Great enjoyed snow and ice flavoured with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices.

Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. “Cream Ice,” as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn’t until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.

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