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B.V Ice Cream named SA’s best

B.V Ice Cream named SA’s best

Julie Donnellan and Les Williams are ‘kicking goals’ when it comes to their award winning business, Barossa Valley Ice Cream Company.

With four gold medals and the trophy for champion ice cream, this places Barossa Valley Ice Cream Company as the highest rated ice cream in South Australia.

At the 2016 South Australian Dairy Awards Julie and Les entered five ice creams, and walked away with four gold medals and one silver.

Flavours that won gold included Salty Caramel, Black Liquorice, Balsamic Roasted Strawberry, and Ginger, whilst the silver medal went to the flavour, Organic Vanilla Bean.

The Salty Caramel ice cream then went on to win the Trophy for Champion Ice cream – Best in Show, Best in SA.

The South Australian Dairy Awards were held just prior to the Adelaide Show, so that gold medal and trophy winners could have their awards displayed at the Royal Adelaide Show.

When asked what makes their ice cream so special Les replied, “Our ice creams and sorbets are special because we use whole food in our ingredients. About 70-80 per cent of it is sourced from within South Australia.”

Barossa Valley Ice Cream’s cream is from Greenock’s Jersey Fresh, the eggs from Tarlee, the strawberries from Mylor in the Adelaide Hills, South Australian whole milk, citrus from Waikerie, pink salt from the Murray River, Angaston pears, peaches and verjuice, and Vine Vale almonds, apricots and figs.

“We take advantage of the seasons and produce ice creams and sorbets according to the local fruit available,” said Julie.

“The Barossa Farmer’s Market where we have a stall, is a great place to source high quality locally grown ingredients.”

Julie and Les pride themselves on making traditional recipe ice creams, not gelati, and never using any imported pre-mix powders.

Therefore, unless an addition to the ice cream contains it, all the products are gluten free.

The award winning team agreed they were, “really thrilled to win the awards and the accolades that accompany them.”

Julie said they feel they are on the right track with their use of high quality whole ingredients and traditional recipes.

 For the full story see this week’s edition of The Leader.