Our amazing technical team are always coming up with amazing and delicious flavour combinations to help give your menu that little bit extra. See some of our newest and best right here and contact us for more inspiration

Gin, Vanilla & Fig

  • 2760g  Water
  • 420g  Sugar
  • 300ml  Gin
  • 450g  Alcohol Base Allegra
  • 20g Vanilla Tahiti
  • To taste Fikissimo Arabeschi (caramel fig)


Prepare sorbet mix with vanilla and leave it to mature for 15 minutes before churning. While extracting sorbet ripple with caramelised fig. 

Beetroot & Dark Chocolate
  • 3.5 Litres  Ice Cream Base Mix
  • 200g  Dark Chocolate
  • 150g  Cocoa Powder 22/24
  • 5g  Vellutina


  • 500g  Cooked Beetroot
  • 180g  Sucrose
  • 1 lemon  Juice & Zest


Using a food processor mix everything together and place mixture in a pan. Cook mixture on low heat gently stirring occasionally until temperature reaches 105°C

Caramel, Popcorn & Mascarpone
  • 3.5 Litres  Ice Cream Base Mix
  • 245g  Creme Caramel
  • 200g  Mascarpone 30
  • 120g  Caramel Popcorn


Prepare ice cream mix with caramel paste and mascarpone. Add popcorn, blend mixture using a stick blender (you can sieve at this stage if you prefer a smooth texture) and churn. 

Strawberry, Basil & Balsamic
  • 3.5 Litres  Ice Cream Base Mix
  • 300g  Strawberry Wild Fragolina
  • 2 Bunches  Fresh Basil
  • Balsamic Syrup


Prepare ice cream mix with strawberry paste. Add basil, blend mixture using a stick blender and churn. Finish with balsamic syrup.