By Euro Weekly News Media • 21 August 2014 • 17:53
EVERYBODY loves ice cream but can they tell a good one from a bad one? Here are a few tips on how to distinguish quality from quantity of merchandising.
Overly colourful ice cream has usually been made in a factory and with artificial colours – the more colours you can see behind the glass counter the more artificial the ice cream is likely to be.
Choose a shop that only does ice cream – they tend to be more concerned with quality. If a shop also does anything from pizza to breakfast then they probably don’t care too much about the quality of their ice cream so long as they have quantity.
A good ice cream shop will not put the product on display behind glass – ice cream should be kept in vats with the lids on except when being served. This helps maintain an even temperature which, in turn, helps the ice cream stay fresh.
A quality shop will not only have good ice cream but should also have good quality “accessories” like freshly made cones and wafers.
The ice cream should not be too cold. People can’t taste foods properly when they are served too cold and this goes for ice cream also. It should be served at minus 12 degrees Celsius.
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