The saying that quality stands the test of time was certainly true for the winner of the Supreme Award for a Large Manufacturer for 2015 at the 19th New Zealand Ice Cream Awards, Tip Top Ice Cream.
Tip Top won for their Boysenberry Ripple Ice Cream, with judges’ comments on the winner unanimous – “melt-in-the-mouth texture, great berry flavour with a smooth and rich berry ripple”.
Similar comments were made of the Supreme Award for a Boutique Manufacturer – Puhoi Valley Cafe and Cheese Store for their Chai Latte Ice Cream. This entry in the Premium Ice Cream category was described as “elegant in flavour with superb creaminess”, and was joint winner with New Zealand Natural English Toffee made by New Zealand Natural Ltd.
The New Zealand Ice Cream Awards attracted 302 entries this year, which is the same number of entries as last year, and while the major manufacturers continue to be the backbone of the Ice Cream Awards, there continues to be increasing participation by smaller gelato and boutique ice cream producers. Entries came from a total of 33 companies and individuals.
In the large Gelato and Sorbet categories, Gelatiamo, based in the Wynyard Quarter, Auckland, scooped both of the Best in Categories with a Banana Gelato and a Grapefruit Sorbet.
There were 41 entries in this year’s “Best New to Market” category for products new to retail in the last 12 months. The winner of the Best New to Market award was once again Tip Top Ice Cream with their Tip Top Peaches & Cream Ice Cream.
Much Moore Ice Cream won Best in Category for Standard Vanilla Ice Cream with their Much Moore Wonders Vanilla Ice Cream, whilst Emerald Foods Ltd won Best in Category for Premium Vanilla Ice Cream with their Private Label Japanese Vanilla designed for export. In the Export Ice Cream category it was another Emerald Foods Ltd entry, Heston for Coles Wattleseed Vanilla that won the Best in Category.
In the Open Creative categories in ice cream and gelato/sorbet, the entries made with knowledge of how to achieve great texture in ice cream, gelato and sorbets were pronounced. Often a great flavour idea was ruined by poor delivery of this flavour due to iciness, stickiness or “short” texture. Novel flavours in the ice cream category included tahini and carob molasses, brie and vanilla, and goats cheese with kamahi honey. Equally as creative were the Open Creative Gelato/Sorbet entries with salted coconut, pumpkin, spices and pastry, cucumber and honey and watermelon, mint and chilli.
The winner across the two sections of the Open Creative category was an Earl Grey tea flavoured ice cream made by Kapiti Ice Cream called Gelatea.
