Pure New Zealand Ice Cream's berry fusion, Thai coconut and
lime ice cream. Photos supplied.
Richard Bullock, of Pure New Zealand Ice Cream in Wanaka,
sent me some samples of his ice creams recently as his unusual
flavours are now available in Dunedin at Deep Creek Deli
(Eskrick Butchers) at the Gardens.
A chef by training, he and his wife Tracey sold the last of
their Sydney restaurants about three years ago and moved to
Wanaka, where they set up their ice cream business - ice
cream and desserts had become a passion by then. They use
cream, milk, eggs and sugar as the base rather than
emulsifiers, gelatine or other additives as some of the
mass-produced ice creams do.
But it's the unusual flavours that appealed to me; many have
been inspired by chefs wanting something unusual. He is
working on a roasted black sesame and vanilla one for a
Like other specially created flavours, that restaurant will
have it to themselves until they take it off their menu -
then it will be available in the regular selection of
Mascarpone, date and orange.
I particularly liked the creamy latte flavour of the
espresso, which is made by infusing the milk with freshly
ground coffee beans. A versatile and nicely balanced ice cream.
Fig and honey - he uses local bush honey - is rich and
textural with pieces of fig and a definite honey flavour, and
the mascarpone date and orange is extra rich, with homemade
mascarpone and streaked with date and orange puree.
But it was the surprising intensity of lime in two of the
award-winning samples that caught my attention. The unusual
berry fusion Thai coconut and lime is lively with lime, a
background of coconut with the berry providing an understated
burst of flavour.
That was a result of experimenting with daughter Lara
combining two separate flavours, he said.
The highlight, though, was kaffir lime and ginger, fresh and
exotic, with limey flavours but not too sweet. It was a joint
winner in the open creative section in the New Zealand Ice
Cream awards last year.