A delicious experience!
Ice cream varieties with milk:
The creamy taste of all the varieties is not solely due to the use of fresh Demeter whole milk and fresh Demeter cream, but also to the careful processing methods using slow gentle stirring of the raw materials. As a result much less air is incorporated into the ice cream, and therefore despite the fact that we don’t use stabilisers such as carrageen, the ice cream remains creamy.
Sorbet:
In the Rachelli sorbets, the percentage of fresh fruit may be up to 40%. In this case too, careful slow processing produces the creaminess. The sorbets feature an extremely low fat content of around 0.1-0.2% at carbohydrate levels of 29-30%. Thus the sorbets are suitable for people with dairy product allergies and for vegans, providing them with a tasty alternative to Soya ice cream.
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