About Us - Ice Cream Gallery
Curious facts about Ice Cream

The people of Scotland and Northern Ireland eat more ice cream on average than those in England and Wales.

On average, each person in the UK eats 9 litres of ice cream every year; sounds a lot but the Scandinavians eat more with the Americans topping the chart at 20 litres per year!

Surveys have shown that men are more likely to choose ice cream as a dessert than women.

Ice Cream Sundaes were created when it became illegal to sell ice cream with flavoured soda on a Sunday in the American town of Evanston during the late 19th century. Some traders got round it by serving it with syrup instead, calling it an 'Ice Cream Sunday' and eventually replacing the final 'y' with an 'e' to avoid upsetting religious leaders

Most ice cream contains more milk protein weight for weight than is present in milk itself

Today most ice creams contain only around 5% fat and plenty of calcium, minerals and vitamins

While many people are only aware of a handful of ice cream companies there are over 1,000 in the U.K. producing hundreds of flavours. Despite this fact, vanilla remains the favourite being chosen nine times out of ten.

Today more and more ice creams have savoury flavours including Smoked Bacon and Egg, Black Pepper, Chilli and even Black Pudding any plenty made using beer such as Newcastle Brown! The Japanese also have horse meat and the Koreans Green Tea … lovely!

How is Artisanal Ice cream made?

As well as the experience and skill of the artisan, great ice cream begins with great ingredients to make a light, melt-in-the-mouth texture we all love.

So begins the painstaking research and selection of all ingredients starting from the milk, cream, freshest of fruits, nuts, flavours and inclusions which are often supplied by specialist companies who source their raw materials from around the world.

Ingredients sorted, the process can begin.

The first step is mixing the ingredients to the artisan’s own recipe before being pasteurised. This involves heating the icecream mix to kill off harmful bacteria before the mix is cooled as quickly as possible down to a temperature of between 0°C and -4°C for at least 4 hours and often much longer especially as the flavours are added at this stage.

The next step is to churn the mix to blend in some air. It may seem strange that ice cream has air in it but if it didn’t it would come out of the freezer like ice cube and not like ice cream at all. The amount of air also varies from maker to maker and even from recipe to recipe but it is always added to produce the ‘lick-able’ treat we all love.

During the churning process the temperature of the mix is lowered to between -2°C and -7°C. At this stage choicest ingredients like pieces of fruit, toffee, cookie or nuts etc. are gently incorporated to enhance the taste, texture and flavor of the ice cream

This done, the ice cream is transferred to containers which may be individual tubs, a family pack or 'Napoli’ trays (ones that you see proudly displayed in the display cabinets). These are then send off to the cold room where the ice cream is ‘hardened’ at a bone chilling temperature of -28°C.

The final stage of the process is getting yummy ice cream to you carried in a special ice cream van to your favorite parlour or local shop, pub, hotel or restaurant to tuck in and enjoy! 

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What is so special about Artisanal Ice Cream?

Quite Simply the luxurious taste of a freshly made artisanal ice cream is hard to beat! Best of Ingredients, Best of hands on research, best of loving care in preparation and what you have is a far superior product than what you get from mass produced factory ice creams which are high in sugar and air and very low on quality ingredients.

Artisanal ice cream is ice cream made by an artisan which the dictionary definition of artisan being a ‘skilled craftsperson’. Delving a bit deeper in to the dictionary tells us that a crafts-person is someone who makes things skilfully by hand. Recipes are tried and tasted over and over again to give the most delicious end result.

Artisan producers are able to be ‘hands on’ as they make smaller batches of ice cream that will be sold and eaten in as short a time as possible as ‘fresh’ ice cream is the best around.

They also use processes and machinery that need the ‘human touch’ be it in choosing and mixing the ingredients or keeping a close eye on the freezing to make sure the ice cream is of the smoothest, highest quality possible.

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