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Elastic ice cream?

Elastic ice cream?
Move Over Soft Serve, There’s a New Ice Cream in Town
A new shop in Williamsburg, Brooklyn, serves traditional Middle Eastern ice cream, known for its elastic properties.

The Middle East and Turkey have a traditional ice cream which  has a very particular texture, with an elasticity similar to fresh mozzarella, the ice cream is known as “booza” in Arabic, and Michael Sadler, a former Oxford scholar, is opening a booza shop on Monday in Brooklyn with several partners. The resulting elasticity of booza is by it being made with the ground roots of orchids (known as salep or sahlab) and the pounding technique used for freezing it. 

Michael Sadler contends that it’s the new ice cream of choice. There are shops selling booza elsewhere in the States, but what sets Mr. Sadler’s version apart is the variety of non-traditional flavours. Instead of simply pistachio or qashta (candied cream), you may be tempted by rich swirls of strawberry, black walnut, salted caramel, or even saffron-peppercorn.

See our complete range of new ice cream machines or our used ice cream machinery stock here.

New video gallery

New video gallery

We’ve added a brand new section to our website showcasing all of our machine videos we take.

Video is a fantastic way of showing machinery in action and can often negate the need to view first hand, especially when our customers span the entire world. As such, the practicalities of being able to review machinery we have for sale at your desk or on your mobile makes this a useful resource.

Featuring all our major dairy machinery brands including Alfa Laval, APV Gaulin, Benhill, Carpigiani, Cattabriga, GEA Wetfalia, Gram, Promag, ROKK, Seital SPX, Stephan, Technogel, Tecnofreeze and Tetra Pak, all of our videos show the actual machines for sale, often in use too.

See the video gallery here

You can also see all of these videos on our Youtube channel here.

For more information on any of our used dairy and processing machines, just get in touch.

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A vanilla ice-cream shortage has hit the UK

A vanilla ice-cream shortage has hit the UK

When asked their favourite ice cream flavour, few people would say vanilla – but now that we’ve found out the UK has a shortage of the stuff, we’re suddenly aware of how much we love it.

The perfect accompaniment to apple crumble, treacle tart and, um, more exciting ice cream flavours, vanilla is a mainstay in many household freezers.

The nation’s favourite flavour is already out of stock for the foreseeable future in some of the capital’s gelato stores, with one shop in Chiswick, West London, posting a sign telling customers that an “unprecedented” vanilla pod shortage was to blame.

It’s due to poor harvests earlier this year in Madagascar, which caused the price of vanilla pods to soar by up to 500 per cent.

A hefty cyclone, named Enwao, hit the country – where 80 per cent of the world’s vanilla is produced – in March and destroyed a substantial part of the island’s vanilla plantations, which reduced production rates by 30 per cent.

Mamy Razakarivony, president of the national vanilla exporters’ group, described this as a ‘catastrophic season’ in an interview with Reuters, and it seems this has now impacted the UK, with ice cream chains putting signs in their windows saying the classic ice cream is out of stock.

According to the Evening Standard, Odonno’s in Chiswick informed customers that an ‘unprecedented’ shortage of vanilla pods meant that vanilla ice cream would not be on the menu.

We hope we can resume offering vanilla ice cream as soon as the new 2017 vanilla crop becomes available said the owners.

Unsurprisingly, this is already having a huge impact on British retailers, particularly smaller outlets with lower resources for whom the price has become too much to grapple with.

Vanilla has been the most popular ice cream flavour in the UK for decades, according to the Ice Cream Alliance, but it looks like the shortage will have us reaching for riskier alternatives that many cutting-edge gelato shops now offer, think basil, olive oil and beetroot.

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Ice Cream that’s 500 times hotter than Tabasco

Ice Cream that’s 500 times hotter than Tabasco

A Glasgow cafe wants to make Valentine’s Day especially hot and heavy.

The Aldwych Cafe claims its special gelato acts as an intense aphrodisiac. However, the cold treat is so hot lovers are asked to sign a waiver prior to licking it.

The Scottish cafe’s concoction is billed as one of the spiciest ice creams in the world. With a Scoville rating of close to 1.47 million, Aldwych’s “Respiro Del Diavolo” (Devil’s Breath) gelato is roughly 300 times hotter than a jalapeno.

As a result, Aldwych requires brave creamery connoisseurs to be at least 18 years old before they sample the red, creamy, and sometimes painful treat. A required waiver informs clients they risk “personal injury, illness and possible loss of life” if they consume the Devil’s Breath.

According to the New York Post, Lee Bandoni, the brother of the Cafe’s owner, said the secret dish started in Italy back in 1936.

“There was a place called Devils Bridge and with that, the Italian ice cream families used to meet up once a year and discuss how the year went for them,” he said.

“At that point, if there were any men that showed bravery then they would eat this ice cream. So, because of the Devils Bridge, they called this the Breath of the Devil.”

Cafe employees are required to wear gloves when handling the eye-watering ice cream.

A single scoop costs roughly £2.50.

A lot of Italian guys go and have a romantic evening with their girlfriends or wives and they will have some (of) this ice cream because it is a well-known fact that chili is an aphrodisiac and it is nice with a glass of wine bubbling in your mouth,” Bandoni added, according to the Post.

Few peppers – the Carolina Reaper, Ghost Pepper and Trinidad Scorpion, to name a few – have Scoville scale ratings greater than 1 million.

News


ICA Expo in Harrogate

ICA Expo in Harrogate

Come and meet the team from Machinery World, ROKK and Dairy Bits on Stand 32 at the ICA Expo in Harrogate!

Ice Cream Expo is a unique expo showcasing a huge assortment of ice cream varieties together with its equipment and supplies. This show provides a unique forum for suppliers, retailers, caterers and manufacturers of ice cream products. The show aims to encourage and support the production, vending and consumption of premium quality ice creams and other frozen treats. Ice Cream Expo also showcases the various types of machinery and equipment’s utilized by the ice cream industry. 
The event enjoys massive popularity among all the sections of the society and within all age groups. The event provides the ideal opportunity to business to build brand images, create and optimize business opportunities and launch new products.

Opening Times

Tuesday 13th February
10.00am – 5.00pm (last entry 4.30pm)

Wednesday 14th February
10.00am – 5.00pm (last entry 4.30pm)

Thursday 15th February
10.00am – 3.00pm (last entry 2.30pm)

News


Ice cream for breakfast can make you more intelligent

Ice cream for breakfast can make you more intelligent

A scoop of ice cream for breakfast can provide an unexpected brain boost, a Japanese scientist has found.

Subjects in an experiment carried out by Yoshihiko Koga, a professor at Kyorin University in Tokyo, had to eat three spoonfuls of ice cream first thing in the morning.

They then had to use a computer to complete a number of mental exercises, according to Excite News.

Professor Koga found the people who had eaten ice cream had faster reaction times and were better at processing information than a separate group that hadn’t had any breakfast.

Their brain waves were also measured during the experiment by Professor Koga, who reported an increase in alpha waves – associated with concentration, relaxation and mental co-ordination – in the group who had eaten the ice cream.

Professor Koga then tried the same experiment with cold water to check if the ice cream’s temperature was simply shocking the subjects awake.

But while people who had drunk the cold water did show some level of increased mental performance and alertness, the effect was not as pronounced as with the ice cream.

News


The UK’s most expensive ice cream

The UK’s most expensive ice cream

Selfridges has collaborated with Snowflake Luxury Gelato to create an extravagant take on the classic summer time treat – the original 99 chocolate

Only theirs is a sumptuous £99 “Gelato Flake” made by Snowflake’s skilled Maestro Gelatiere where the traditional wafer cone, prepared by hand, is dipped in organic Madagascan chocolate and covered in individually-placed gold pearls.

There are different treats inside the cone: rare Madagascan chocolate, caramelised pecans, two massive gelato spheres – one of many, ginger and passion fruit and one of rich dark chocolate and a luxury Belgian white chocolate truffle filled with salted caramel sauce. There’s also salted caramel soft serve gelato made with exquisite Persian Blue Salt.

And to top this decadent treat: raspberry sorbetto macaroon decorated with a white chocolate glaze, Persian sea salt and edible diamonds; a gold leaf-coated chocolate flake; a pipette full of mango, ginger and passion fruit sauce; gold chocolate spoon; and finished off with a glistening piece of edible gold leaf.

Also known as the Billionaire’s Soft Serve it takes four and a half hours to make each and every delicious component of this luxurious gargantuan dessert.

News


The Museum of ice Cream

The Museum of ice Cream

An article published by CBNC in the US today reports that millennials are flocking to a new concept called pop-up museums, which are temporary staged exhibits specifically designed for taking weird and interesting selfies such as the Museum of Ice Cream.

The Museum of Ice Cream has just opened its third location in San Francisco. It features new installations like a Pop Rocks Cave, whipped cream ring toss and more. With each new location, the exhibits are brand new — except for the Sprinkle Pool, a favourite — and hinge on local ice cream purveyors who create unique and exclusive flavours.

News


Wall’s launches Soft Republic, a ‘disruptor’ soft serve ice cream brand

Wall’s launches Soft Republic, a ‘disruptor’ soft serve ice cream brand

Ice cream brand Wall’s has launched Soft Republic – a new ‘disruptor’ soft serve ice cream brand – with a pop-up store in London’s Spitalfields Market.

Brand owner Unilever created a special project division within Wall’s, with a licence to think as a disruptor brand would.

It was tasked with creating a new, standalone experiential brand that could reinvent soft serve ice cream for millennial and Generation Z consumers. The
soft serve ice cream category is considered to be ripe for pop-up and flagship experiences, especially those aimed at heavy users of social media.

Read the full story here

News


Is time up for plain vanilla flavour ice creams?

Is time up for plain vanilla flavour ice creams?

We all love Thai curries, Japanese noodles and Indian snacks, so why not Asian-inspired desserts? With the amount of ice cream sold stalling in some markets, manufacturers are starting to experiment with exotic flavours.

In late 1944, Major Hunter Reinburg, commanding officer of 122 Squadron of the American Marine Corps, had a hankering for ice cream.

Not surprising perhaps, since he was posted to the sweltering, jungle-covered South Pacific island of Peleliu.

So Hunter set his resourceful team of aircraft engineers to work on Operation Freeze.

After some trial and error, they found that by mounting a large can filled with milk onto the underside of each wing tip of their fighter planes, attaching a stirring shaft to a wind-driven propeller, and then undertaking a training sortie at 30,000 feet, they could supply 100 servicemen with a helping of ice cream every day, whilst simultaneously provoking the Japanese to waste a few shells trying to bring them down.

Hunter was, however, missing a trick.

If, instead of flavouring his favourite treat with army-issue cocoa powder, he’d cast his eye around him to see what fruits and spices the South Pacific had to offer, then he really would have been ahead of his time.

He could have tried lychee, coconut, cardamom, nutmeg or ginger – flavours that ice cream makers are now starting to experiment with.
With 13 billion litres eaten globally last year, who has the biggest appetite for ice cream?

  • China consumed most at 3.3bn litres
  • Norwegians ate the most per head at 9.8 litres
  • Sales grew fastest in India at 13%

Source: Mintel


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