Top Selling Flavours

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To ensure your customers find a satisfactory selection, we offer these recommendations featuring some of the more popular flavours – our top sellers – as well as some optional flavours.

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†Numbers are approximate based on an 11.4 L tub

Scoop for Success

  • Tap off any water from the scoop before scooping. Excess water creates ice crystals that change the texture of the ice cream.
  • Start your scoop close to the wall of the tub and about an inch deep into the ice cream. Then pull the scoop in a curving motion towards the centre of the tub; this creates a ball of ice cream.
  • Scoop it fast — before the ice cream freezes on to your scoop.
  • When the scoop is full, you’ll have about a 2 oz. (60 mL) ball. Continue scooping, until you have the required amount of ice cream. Then stack it on the cone.

Scoop Safely

In any business that prepares or serves food, there are health and hygiene regulations that must be followed. Ideally, you’ve taken a Food Safe course, to ensure you’re familiar with these rules.

Most important: wash your hands with soap and hot water before you handle food products. This helps prevent the spread of germs from your hands, or from other things you may have touched. Every time you touch something else, wash your hands again before returning to touch any food products.

Beware of Allergies

Some people have serious and even life-threatening allergies to nuts. Island Farms does not have separate production lines for products with and without nuts, so we cannot guarantee that there will be no trace of nuts in our products, even those without nuts listed in the ingredient list. To avoid introducing nut particles into nut free ice cream flavours when scooping, use separate scoops for each flavour. If you can’t, scoops must be washed in hot soapy water between flavours, not just rinsed in the dipping well.

Take Your Temperature

Temperature can make or break the quality of ice cream. Too cold, and it’s hard to scoop; too warm and the ice cream melts. There are two stages of ice cream handling and each requires different conditions.

Storing — Make sure ice cream is stored at -25°C (-10°F) or colder until needed. When you move it to the scooping cabinet, allow time for it to gently warm and soften before serving.

Serving — Your scooping cabinets should be between -18°C and -12°C (0°F – 10°F) for best results. This will allow you to scoop firmly and smoothly, while still controlling portion size.

Ice cream tubs can be stacked in the scooping cabinet for gradual softening of the lower tub. Slower-moving flavours can be kept over the motors, where only one tub can be accommodated. In corners where the temperature is usually a bit colder, the flavours with more sugar in them will stay soft enough to scoop.

Tips

  • Refresh the water in the dipping well frequently.
  • Wash the dipping well daily after closing.
  • Remove any bits of ice or flavour from other products from the tubs.