A Brisbane gelato maker has introduced new equipment that can roll ice cream into the shape of a scroll.
The scroll ice cream is formed using specially imported cold plates that rapidly freeze a thin layer of European gelato liquid to minus 20 degrees.
Before the liquid completely freezes over, flavours and textures are added, then carefully moulded to form the ice cream into scrolls.
Working with a family-operated gelato producer in Brisbane, the recipe has undergone several trials by retailer The Doughnut Bar, which is based in Brisbane's Queen Street Mall.
The liquid base was created using traditional gelato-making techniques.
Doughnut eaters will line up at the store tomorrow to try the scrolled ice cream for the first time.
“Unlike traditional ice cream which is high in fat, sugar and air, this ice cream contains no air, is low in sugar and fat, and is prepared fresh to order,” owner Leigh Devlin said.
As a pioneer for the local rollout of Cronuts (half croissant, half doughnut), The Doughnut Bar was the first to take handcrafted doughnuts on the road with popups throughout south-east Queensland in its signature vintage Kombi trucks.
