Latest News in the World of Ice Cream Compiled by Carpigiani UK by carpigianiuk

Ice Cream News March 2019 by Scott Woodfield | Mar 26, 2019 | News | 0 comments

Latest News in the World of Ice Cream Compiled by Carpigiani UK Carpigiani UK has compiled the best, most relevant, funniest and strangest news stories relating to ice cream for March 2019:

Spring sunshine around the corner with 18°C heat You might even chance an ice-cream, with temperatures of 17C and 18C expected in some parts of the UK. Met O ice forecaster Nicola Maxey told Metro.co.uk: ‘The whole of the country is seeing a rise in temperatures this week. ‘We have got high-pressure building across the UK, bringing some quiet and sunny conditions. There are still a lot of clouds, but sunshine as well. ‘By the mid-week, southern parts of the UK could reach the mid-teens. We could see 17 or 18 degrees in a few isolated places. ‘Further north, we are going to see settled conditions with some warmer temperatures, certainly into the double figures and perhaps the mid-teens.’ Temperatures this time of year March Average daytime temperature: 6C Highest recorded temperature: 25C in Cambridgeshire, 1968 Lowest recorded temperature: -22C in Aberdeenshire, 1958 April Average daytime temperature: 12.4C Highest recorded temperature: 29.4C in London, 1949 Lowest recorded temperature: -1C in Macclesfield, 1917 This will be well above the average temperature for March, which hovers around 6C, although can vary widely given its position between winter and summer. Our current spell of fine weather won’t hang around for long, however. ‘It gets colder by the weekend,’ Nicola said. ‘As we go into the start of April, it’s looking like a return to more unsettled conditions with high pressure moving out of the way next week and temperatures dipping slightly. The analogy for April showers holds true. ‘Spring is a transition period. We are moving from colder winter weather to warmer summer weather.’

Read more: https://metro.co.uk/2019/03/25/spring-sunshine-around-corner-18c-heat-9007454/? ito=cbshare

Swansea’s famous Big Apple ice cream shack is now a listed building Some say it looks like a huge concrete Pac-Man, others associate it with ice cream and a summer stroll at Bracelet Bay. The Big Apple has been one of Swansea’s most recognisable landmarks for generations, and now it has been given listed status by Welsh Government heritage body Cadw report “Wales Online”. The green and red kiosk joins other grade two-listed buildings in Swansea like St Mary’s Church in the city centre, the J Shed in SA1 and Manor Park Country House in Clydach. Cadw said it had listed the elliptical concrete building for “its special architectural interest as a rare and unusual example of a seaside refreshment kiosk”. It added: “Important also for its historic interest for being an iconic feature from the heyday of seaside entertainment and the tourist attractions of Mumbles.” The kiosk was built in the early 1930s to promote a cider brand called Cidertone. Others materialised in coastal towns in the UK, including Porthcawl. Mumbles historian John Powell said the Bracelet Bay kiosk was the only one le standing. On hearing about the listed status, he said: “I’m very pleased. It’s a wonderful, popular tourist attraction. “It gives you a li every time you see it.” The Big Apple was shaken to its core when a Ford Fiesta ploughed into it in August 2009, causing extensive damage. But it was rebuilt and repaired, with 27,000 people backing a campaign on Facebook to safeguard its future. Bert Bollom, of Big Apple and Mumbles Pier owners Ameco, said: “We are really pleased that something which has been so well looked a er has got this recognition.” Mr Bollom said the rebuild job a decade ago was very testing.

“No-one knew how to do it!” he said. E orts to have the seaside structure listed were undertaken by local supporters. The Big Apple has appeared in countless photos, including the wedding snaps of a couple from Baglan. Claire and Matthew Hughes tied the knot in 2006 and had a picture taken there on the big day. Speaking at the time, Claire said: “I remember the Big Apple from my childhood — I must have bought many a bucket and spade from there. It is a real part of Mumbles.” That year, controversially, pranksters painted the kiosk orange. Belgian wa les were sold from the kiosk when it was rented during the spring and summer by Victor Frunza, who lured customers with his display of 27 national flags. But it has proved hard for some to make a go of the Big Apple, and Ameco is not o ering it out to tender this year because part of the adjacent car park may be needed for storage when pier and foreshore redevelopment work gets underway. Listed buildings and monuments have three categories of significance: one, two and two-star. Any change which a ects the fabric of a listed building is illegal unless approved by the local planning authority. Routine repairs and maintenance are excluded. Oystermouth councillor Myles Langstone said: “The Big Apple is one of the most recognisable features in Mumbles, as one of our more unique attractions and has been in place for almost 100 years. “Of course, when we think about history in Mumbles we immediately think of Oystermouth Castle, but this listing by Cadw recognises the Big Apple’s place in its history.” And Mumbles Community Council chairwoman Carrie Townsend Jones added: “It is so important to make sure we protect all of our historic buildings and their part in Mumbles’ history.”

Kingston pair’s chocolate ice cream scoops the highest award A father and son team from Kingston-upon-Thames, Surrey, were named among the best ice cream makers in the UK again this week.

Enrico Mastrocola and his father Derrick won the silver challenge cup for their chocolate ice cream at the National Ice Cream Competition, organised by Ice Cream Alliance, the trade body for the UK’s £1bn ice cream industry. The win marks the third time in the last four years of the competition that the pair’s business Kingstonian Ice Cream has received the top UK award and re-confirmed their place at the apex of ice cream producers in the UK. Speaking a er the win, Mr Mastrocola said he was surprised and elated by the result. Mr Mastrocola said: “We didn’t win it last year but we won it the preceding two years…I just thought it was absolutely fantastic when I heard we had won again. Three times in four years – I would never have dreamed that could have happened.” “Our customers love our ice cream,” he said. “They tell us it’s among the best they have ever tasted, especially the chocolate.” The father and son pair attribute their success to their devotion to sourcing high-quality ingredients and the longevity of their business. The pair said the business had been founded by his great grandfather Antonio in 1913, and it had been passed down the generations. Mr Mastrocola said: “We always go for quality ingredients, that’s the main thing. The cocoa powder we get directly from our supplier in Italy.” Zelica Carr, Chief Executive O icer of The Ice Cream Alliance, also praised the pair’s consistently impressive achievements. Ms Carr said: “What an extraordinary success for Kingstonian Ice Cream. For a small, family ice cream firm to win a national award like this for three years out of four is truly remarkable.”

Whitley Bay’s Di Meo’s show o new vegan ice cream flavour The Di Meo family has been making traditional Italian treats for 100 years – but that does not mean there is no room to adapt to modern trends. Di Meo’s Ices, in Whitley Bay, has twice been crowned the best ice cream maker in Britain. The business is set to expand, with plans to open a parlour in Newcastle’s

Ouseburn, while Monument’s Banyan Bar & Kitchen will stock Di Meo’s ice cream with its desserts when it opens this week. The family has a century of ice cream expertise in its genes, while Di Meo’s parlour in Whitley Bay for almost two decades. But new trends and dietary habits mean Di Meo’s has had to innovate too – by producing vegan versions of ice cream. And, there are plans to create sugar-free flavours so diabetic people can enjoy a seaside treat too. But don’t worry if you enjoy dairy ice cream, it’s not going anywhere.

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One of Di Meo’s latest recipes is a vegan stracciatella – vanilla gelato made with soya milk and rippled with vegan dark chocolate. Luciano Di Meo told ChronicleLive that feedback has been positive. “Vegans and people with allergies are loving it that they can enjoy ice cream now,” said Luciano, who added that Di Meo’s plans to experiment with sugar-free recipes, for diabetic customers “Next I want to try and get rid of the sugar so diabetic people can eat it too.”