Ice-cream makers, parlours and frozen-dessert plants
Ice cream
Fruit preparations, blueberry ripple, sorbet and water-ice bases, and inclusions for ice cream, from economy to premium.
The problem
A fruit sauce made for yoghurt is often the wrong viscosity for a freezer ribbon, a sorbet or a piece that has to survive hardening.
The approach
Separate briefs for a preparation, a ripple, a sorbet or water-ice base, and an inclusion, sampled on the line you actually run.
Available formats
Preparation
Fruit mixed through the ice cream, from the core fruit list.
Ripple
Blueberry ripple. A reduced-sugar option, on request.
Sorbet and water ice
Fruit bases for sorbet and water ice.
Inclusion
Rum-raisin style (alcohol-free flavour) or nut pieces.
The core range covers ice cream from economy to premium. The same conversation covers lines you may already be making: light or low-fat, no-added-sugar, high-protein, lactose-free, gelato, sorbet, water ice, soft-serve, frozen yoghurt and plant-based frozen desserts. Those are your finished products. The ingredient is briefed to the process, and this page does not claim a nutrition effect.
What to name in the brief
The style of ice cream, the fruit, and whether you need a mix-through preparation, a blueberry ripple, a sorbet or water-ice base, or an inclusion. A reduced-sugar ripple option is available on request.
In development
Chilli-guava, jamun, sitaphal, Alphonso and other Indian-fruit formats are pilot samples. They are listed on the product range, not in the core ripple.
If “variegate” is new language on the team, the definition is written for that conversation.
Products used here
- Fruit preparations for ice cream and dairy
- Ripples and variegates
- Sorbet and water-ice bases
- Inclusions