There’s been a marked shift towards less-processed ice-cream since I tested vanilla ice-cream for this column last summer. Most ice-cream on the market used to be a cocktail of gums and emulsifiers, but now they’re of much higher quality and with fewer additives.
All today’s chocolate ice-creams are sophisticated, rich and complex, with deep, dark flavours, and I scored them on taste and texture first (I favour denser, French-style, custard-based ice-creams). I also prioritised smoothness and mouthfeel.
