Next big export sweet success?
New Zealand ice cream makers are somewhat in agreement with the Government’s assessment that there is room for expansion in the ice cream market.
It was Jelly Tip July in New Zealand and a large number of producers throughout the country jumped on board with their own take on the jelly tip ice block.
Remember them? – vanilla ice cream, topped with a thick chunk of raspberry jelly and covered in chocolate. I have fond memories of childhood summers, hoeing into one of these, savouring the jelly as it broke away from the ice-cream and trying not to cover myself in flakes of chocolate.
Helping celebrate the ice cream’s month, Whittaker Chocolate released a jelly tip product and jelly tip biscuits appeared on the shelves. But how about Jelly Tip ice cream and Marlborough Sauvignon Blanc?
That is exactly what Giapo Haute Ice Cream shop in Auckland has done, paired the iconic ice cream with an iconic wine.
Saint Clair Family Estate’s Sauvignon Blanc Pioneer Block 3 has been used in the jelly segment of the new look ice cream.
Giapo owner Giapor Grazioli says he has been a fan of Saint Clair wines for some time, and wanted to use it to join in the celebrations of Jelly Tip.
“We’ve used Saint Clair wine in the raspberry jelly to give it a different flavour intensity and impart a perception of elegance.”
For Saint Clair’s owner Neal Ibbotson, the wine infused ice cream is a fun thing to be involved in.
“The Jelly Tip’s been around for a while now – almost as long as me, which is saying something. It’s exciting to be a part of something that inspires nostalgia among so many Kiwis.”
And it appears the ice cream and wine pairing has been successful, given there were long queues waiting to get their hands on one during July.
