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Gelato Jonny 34 – Pump up the volume
This month we are pumping up the volume! No, I’m not referring to the classic 80’s song but pumping up the volume on your ice cream or gelato products to maximise your ingredient use. So, what is the...
View ArticleGelato Jonny 35 – Choc up your recipe – improving your chocolate ice cream
For many people, myself included, chocolate is a staple of the cupboard (or fridge). Native to Central and South America, fruit from cacao trees are used to produce our favourite chocolate treats. In...
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Gelato Jonny 36 – Let the fun be-gin – using alcohol in your ice cream
There is one certainty I see year in, year out – as soon as we hit September, many begin to think about the festive season and how to prepare their business. The ice cream industry is no different,...
View ArticlePower to the plants – producing plant-based recipes
If you haven’t already thought about adding plant-based recipes into your cabinet then now is most definitely the time to. Talk continues on how we can effectively market to vegans and Flexitarians;...
View ArticleNifty, thrifty, New Year’s recipes
2023 is upon us. And whilst we are busily preparing for the year ahead, and of course looking forward to the ICA show in February, we are still battling with the challenges that 2022 brought us,...
View ArticleStar spangled nostalgia – a rise in retro and US flavours
Walk down any high street in the UK and you may notice the sheer number of American candy and retro sweet shops, opening at an astounding rate. Now this might be a fashion, but interest in American...
View ArticleWe like to improve it, improve it – key ways to enhance your ice cream recipe
As the ice cream industry reflects on the whirlwind that was the 2023 Ice Cream and Artisan Food Show in Harrogate, we are reflecting on the trends that were unveiled, the people we met and, of course,...
View ArticleCool treats, hot business – top considerations when starting an ice cream...
One of the key elements of our service here at Antonelli is to introduce fledgling ice cream and gelato makers to the ice cream industry. The main areas that we cover in those crucial first stages are:...
View ArticleReady, set, go – the benefits of using Ready Bag products
As we near those sought after warmer days the ice cream industry is gearing up for the summer months. Of course, the hotter weather will bring customers in droves to ice cream businesses and therefore...
View ArticleA solid base – finding the right balance of solids in your ice cream recipe
Perfecting your base recipe is crucial to any sought-after ice cream or gelato, and this month we want to talk to you about solids. It’s quite easy to forget just how many types of solids we have...
View ArticleKeeping it fresh: ensuring the freshest product for your cabinet
During the ICA’s recent ‘Parlour of the Year’ awards, one of the key judging criteria was, of course, the quality of the ice cream being served. Many different factors will contribute to this, the...
View ArticleLegen-dairy – producing lactose free ice cream for your cabinet
Lactose free products are quickly becoming a regular feature in supermarkets and shops throughout the UK. And we are, more and more so, supporting businesses in incorporating lactose free ice cream and...
View ArticleBoo-yah: getting your parlour ready for Halloween
Well, that’s it, the summer holidays are officially over, leaving ice cream business owners with a very important task… planning for the autumn and winter months. Whilst it may still be some way off,...
View ArticleWhat’s your flavour? – Why fat means flavour in your ice cream or gelato
This month we want to talk to you about the use of fats within our ice cream or gelato recipes. Just to be clear on the terminology and bit of science; fat and oil are both triglycerides. A...
View ArticleTis the season to sleigh your Christmas cabinet
Getting your parlour winter ready is the name of the game at this time of year, and 2023 is no different. As we enter the final stretch of 2023 there is only one word on all our minds here in the ice...
View ArticleHitting the ice cream market’s soft spot: why artisan soft serve is trending...
As we enter a New Year, we are all looking at what 2024 will hold for the ice cream industry. And of course, this ultimately means analysing the latest trends and how we can incorporate them into our...
View ArticleLet’s get ready to crumble – the rise and rise of inclusions in ice cream
As ice cream specialists, we are in the privileged position to see the latest and greatest trends and products entering the market, and lately we have been seeing all things inclusions. Particularly...
View ArticleThe cherry on top of your cabinet: using fruits in your ice cream
Last month we spoke about one of the latest emerging trends in the world of ice cream, crumbles. But that isn’t the only trend currently sweeping the industry; this month we will explore the rise of...
View ArticleIce-cold treats: frozen custard is the newest trend for your cabinet
We are in the privileged position to be one of the first to see the emergence of a new trend in the world of ice cream. This is, in large part, due to the fact that we are often asked for advice and...
View ArticleBeat the drip: how to avoid an ice cream meltdown this summer
As we approach the warmer months (and yes, we remain very hopeful for a scorching summer!) we will see more and more customers visiting your ice cream business, whether you run a gelateria, van,...
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