Trinity O’Callaghan from Monte Gelato shows us the tips and tricks.
As the summer heat rises, there’s one cool treat we’re screaming for: ice cream. But it can be tricky to gracefully extract the dessert of your dreams from the frosty container in your freezer. Reporter Maryana Garcia spoke to busy experts at summer holiday hotspots href="https://www.nzherald.co.nz/topic/mount-maunganui/" target="_blank">Mount Maunganui and Rotorua to get the scoop on the art of rolling the perfect icecream.
“It’s all in the shoulders.”
That’s one part of Trinity O’Callaghan’s advice on how to roll your icecream.
She works at Monte Gelato in Mount Maunganui, overlooking the world-famous stretch of beach that draws hordes of holiday-makers every summer.
“[Don’t roll from] the wrists because your wrists will get really sore. It’s just a better technique to use your shoulders,” O’Callaghan told the Bay of Plenty Times as her first scooping tip.
The other key to getting a nice, round ball of creamy goodness was the scooper itself.
“You need the scooper to always be wet. It doesn’t need to be hot or cold, it just has to be wet to have a smooth ride and a nice tennis ball shape,” O’Callaghan said.
“We like to use the technique of using a tennis ball size and then a golf ball size on top. We just find that looks really appealing.”
O’Callaghan said icecream was “so good on a hot day”.
Trinity O’Callaghan from Monte Gelato in Mount Maunganui says rolling the perfect icecream is "all in the shoulders". Photo / Alex Cairns
“Because after a long day on the beach and soaking in the sun it completely cools your body temperature down.
“Who doesn’t love icecream?”
Whether you’re a tourist or a local customer, odds are that when you visit iconic lakeside Rotorua scoop shop Lady Jane’s Ice Cream Parlour you’ll find Haylee Fraser behind the counter.
At 18, Fraser is a veritable veteran icecream scooper, having been serving up sprinkle-loaded delights at Lady Jane’s for the past three years.
“My top tips for getting the perfect scoop would include always having a hot scoop on you, whether it’s a scoop or it’s a teaspoon if you’re at home.”
Fraser also recommended getting the kids involved.
“Get them to pick flavours. Get them to pick toppings.”
Her final tip: just have fun.
“Whether it looks great one time and ugly the next it will be perfect eventually.”
