Member Comments

I personally don't like the over-smooth texture that these additives give to the ice cream. Maybe I have become far too used to the ice cream from my Sunbeam Gelateria. My favourite recipe contains four egg yolks in one litre of ice cream.

As an ex southlander I have to rate the Deep South icecreams as just the bee's knees!! I once visited the factory in Invercargill with our local play group. We were able to see the product being made and some of us mums were ecstatic that they were trialling a coffe icecream and watched as the lady spooned in the coffee granules to the slowly churning icecream mixture. We even got a taste test and I have to admit - it was delicious and creamy and so fresh. In fact it tasted alot fresher than what we purchase any where else!

Like some of the other comments I am quite disturbed you didn't differentiate between artificial vs natural additives. Our family has taken to reading the ingredients in ice cream and even Tip Top FRENCH VANILLA has 102 colour (Tartrazine).

INFO below on its effects:

Tartrazine appears to cause the most allergic and/or intolerance reactions of all the azo dyes, particularly amongst those with an aspirin intolerance and asthmatics. Other reactions can include migraine, blurred vision, itching, rhinitis and purple skin patches. In conjunction with Benzoic acid (E210) tartrazine appears to create an over-activity in children.
Not recommended for consumption by children.

The Hyperactive Childrens Support Group belive that a link exists between this additive and hyperactive behavioural disorders in children.

Whilst being a very commonly used colour in the UK its use is banned in Norway and Austria.

Deepsouth make the best vanilla ice cream in nz!!! Resonable price too.

Isn't it generally true that high overrun is a sign of a poorer quality ice cream? This is quite different from what your article implies. I thought that even your last review of ice cream told us this, although as it has been removed, I can't check. Similarly, the fat content is generally a sign that ingredients such as cream play a prominent role in the product, which is a good thing.

Your testers (who sound quite esteemed in the field) may have preferred the fluffiness of a high air content, but there is also a place for high quality ice creams with few additives and emulsifiers. The combination of the relatively little factual information (such as about additives, butterfat etc) combined with the slightly unusual take on overrun makes it difficult for me to use the review effectively.

Please could we have more background and technical information next time to go along with the purely sensory?

(It's good to read the comments, however. I know what to look for the next time we're in the South Island!)

I am disappointed your review does not note which icecreams achieve their colour and flavour with natural products alone and which use artificial additives (usually the cheap ones). We noticed a taste and texture change in Tip-top hokey pokey a year or two ago. They had taken out egg yolks and added an artificial stabiliser and yellow colouring. We stopped buying it and started reading labels. What's the point of comparing fake colour with natural colour? How can a product with no vanilla in it be more "vanillary" than one with real vanilla?

Dear Deep South Fans,
We wanted to include Deep South in our tasting but weren't able to because our tasting was held in the North Island and Deep South is only sold in the South Island.

We contacted Deep South when selecting ice creams for the tasting and were told the cost of freighting the product across Cook Strait makes it too expensive to distribute nationwide.

So for now, it can only be enjoyed in the South Island.

Cheers,
Libby Manley
Writer

We all like this and wonder how it rates next to Tip Top light vanilla? (which is ok, tho seems a bit sweet)