Dense yet restrained ice creams—plus a sorbet
and a frozen yogurt—in the basic, popular flavors.
|New Zealand Natural Ice Cream is actually imported from New Zealand. It’s a different style of ice cream than Americans are used to; and if you like it, it’s better for you than your favorite superpremium (less sugar, less cream). The brand isn’t yet widely available in the U.S. and normally we don’t write about products that aren’t accessible to most readers, at least by mail order. But a number of people have asked about it, so here’s the scoop (pun intended).
New Zealand natural is natural, of course. The milk and cream come from rBGH-free cows, and there are no artificial ingredients or preservatives. It’s made with an egg custard. Thus far, it sounds like a lot of premium ice cream brands. Yet there is something very different about New Zealand Natural Ice Cream.
The product line uses less sugar and a lower percentage of cream (more milk) than a typical American premium recipe, making up the difference in the low overrun (air whipped into the ice cream). So you have a dense ice cream without the tongue-coating butterfat or the cloying sweetness.
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