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Gelato and ice cream blogs

Celebrating a sweet success: Steve Carrigan becomes a ‘Gelato Master’

Celebrating a sweet success: Steve Carrigan becomes a ‘Gelato Master’

April 24th, 2024 Announcements | Gelato and ice cream blogs

Steve Carrigan, our Gelato & Ice Cream Sales Manager at Henley Bridge, recently achieved a feat that marks both a personal and professional milestone - becoming a ‘Gelato Master’ - a title that speaks volumes of his dedication and craft.... more

Seasonal ice cream tips & tricks

Seasonal ice cream tips & tricks

March 12th, 2024 Gelato and ice cream blogs | Irca | Occasion | Recipes | Sweet

As the evenings begin to get lighter and we slowly drift into spring, we're getting prepared to help you make the most of the approaching ice cream high season with our seasonal ice cream tips and tricks. We've collated our best season-themed ideas to... more

Shapeshifters

Shapeshifters

March 9th, 2022 Gelato and ice cream blogs | The Scoop

Soft serve ice cream has come a long way since it was invented in the 1930s when a simple swirl was the only serving option.  The clever folk at Carpigiani have created a range of 13 different shaped nozzles to give operators more... more

The Freezer

The Freezer

March 9th, 2022 Belcolade Recipes | Chocolatree Recipes | deZaan Recipes | Dobla Recipes | Gelato and ice cream blogs | Hillbo | The Scoop

Introducing new products in the gelato category Put a stamp on your creations Henley Bridge’s latest chocolate decor range by Chocolatree brings an 80-strong listing of products comprising an innovative collection of ready to use decorations and moulds,... more

Make it a mono

Make it a mono

March 9th, 2022 Gelato and ice cream blogs | Irca | Jersey Dairy | Rubicone Recipes | The Scoop

Mono-portions, or mini desserts, are very much on trend and with good reason. Rising obesity rates and an increased focus on healthy eating has prompted chefs and consumers alike to re-evaluate portion sizes, particularly when it comes to calorie-intensive treats.... more

First base

First base

September 17th, 2021 Gelato and ice cream blogs | The Scoop

Getting the correct consistency or base for your ice cream mix is key to its success, and it can be achieved in a number of ways, depending on timescales and skillset. Ice cream is essentially an emulsion (made up of sugars, milk solids and fat dispersed... more

The Freezer…. Introducing new products in the gelato category

The Freezer….  Introducing new products in the gelato category

September 17th, 2021 Boiron | Gelato and ice cream blogs | Irca | Norohy Recipes | Rubicone Recipes | The Scoop

What a load of waffle! Whip up waffles in minutes with British Bakels craft egg waffle mix (8kg). This ready-to-use powder mix, which has a long shelf life, couldn’t be easier, just mix with water and whisk for approximately five minutes to create... more

Cocoa creative

Cocoa creative

September 17th, 2021 deZaan Recipes | Gelato and ice cream blogs | The Scoop

Getting the best out of cocoa powder in gelato When it comes to flavour (and colour), working with cocoa powder can open up a world of possibilities in your ice cream and gelato recipe development. Here Talia Profet, Head Development Chef, deZaan Cocoa,... more

Are you Veganuary ready?

Are you Veganuary ready?

September 17th, 2021 Gelato and ice cream blogs | Irca | Rubicone Recipes | The Scoop | Vegan blogs

The UK’s vegan population is growing exponentially and is expected to be boosted further in January as legions of curious consumers once again pledge to take the Veganuary challenge and go plant-based for the whole month. According to Mintel,... more

Choc on!

Choc on!

September 17th, 2021 Belcolade Recipes | deZaan Recipes | Gelato and ice cream blogs | Jersey Dairy | The Scoop

Chocolate soft serve set to be an industry game changer When it comes to chocolate soft serve, we’ve got our competitors licked! We’re extremely excited to announce that we have succeeded where many others failed before and have created a... more

The chill out zone . . . Gearing up for the new season

The chill out zone . . . Gearing up for the new season

September 17th, 2021 Gelato and ice cream blogs | The Scoop

The changing seasons provide a great opportunity to mix up your gelato offering to better suit the weather and your customers’ moods. Henley Bridge Ice Cream and Gelato Technician Mark Eastman advises: “Whilst light, floral and fruity... more

N-ice ideas!

N-ice ideas!

September 2nd, 2021 Gelato and ice cream blogs | The magic of Christmas

Top tips for festive gelato by Henley Bridge Ice Cream & Gelato Technician Mark Eastman. Use slow-moving gelato flavours to make your chocolates to avoid throwing them away. For example, coat balls of orange gelato in dark chocolate and freeze down... more

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