Lewis Road Creamery’s latest addition to its line-up of premium dairy products is Lewis Road Creamery Artisan Ice Cream, available nationwide from February.
The first in the Artisan range is a single variant, Rose, which will later be joined by other botanically-inspired artisan ice cream flavours according to season or occasion.
Hand-crafted in small batches using pure rose extract, the custard base, developed in consultation with Julia Crownshaw of The Dollop Kitchen, has an ultra-creamy texture.
It is a genuine artisan ice cream that is made, packed and labeled entirely by hand. Lewis Road’s organic whole milk and organic cream are mixed and heated with free range egg yolk and organic skim milk powder to make an anglaise. It is then cooled and left overnight to age before pure rose extract is added, the ice cream is churned in small batches, hand-packed and hand-labeled.
The finishing touch is a sprinkling of dusky pink, edible freeze-dried rose petals, grown by a small Pukekohe-based grower before being blast frozen.
“My signature dessert is homemade rose ice cream, so this recipe is very much based on my own,” said Lewis Road founder Peter Cullinane.
“To experience it at its finest, our Rose ice cream is best served on its own. It needs no accompaniment other than a sprinkling of our edible rose petals if you really want to make an impression.
Rose, launched to coincide with Valentine’s Day, is made to the brand’s unique recipe by Omaha Organic Berries and housed in a 470ml gold foil tub made from cardboard.
