Talley’s has been operating in the heart of Nelson Bays, Motueka, since 1936. More recently, Talley’s has been producing Talley’s Ice Cream at the Motueka Creamery, using fresh milk from the dairy farms they’d already built strong connections with.
Throughout the years, Talley’s has experimented with different flavours, eventually deciding on the six most indulgent which showcase the use of the best quality ingredients available. Six flavours make up the Talley’s Ice Cream Creme de la Creme range, while a further four make up the Guilt Free range.
Talley’s Ice Cream is also a hit overseas, with the Green Tea flavour taking the Japanese market by storm. It won the Export Category Award at the 2012 New Zealand Ice Cream Awards, and in 2017 it took out the Supreme Award in the Standard Ice Cream Category. Talley’s Ice Cream won 17 awards in total at the 2017 New Zealand Ice Cream Awards, for a mixture of their local and export products.
Cream:
It’s a little known fact that there are actually guidelines when it comes to what can be labelled an ice cream. The sweet treat must consist of not less than 100g/kg of milk fat, and not less than 168g/litre of food solids. Basically, what this means is that the more milk fat an ice cream has, the better quality the ice cream is. Substitutes are generally made using cheaper fats, like coconut or vegetable oils.
At Talley’s Ice Cream, we think quality is important, which is why we work to go above and beyond the minimum standards of milk fat content, unlike many of our competitors, who just hit the mark.
Next time you’re at the supermarket, take a second look at the label of your ‘ice cream’. You may find that it’s not an ice cream at all, but rather a ‘frozen confection’, or ‘frozen dairy dessert’. These labels are another way of saying ‘not ice cream’. Those labels which boast ‘10% milk fat’ only just meet the criteria.