The Scottish ice cream-makers trying something different
- Anna Millar
- 2 July 2013
Aberdeenshire's ice-cream makers have been bringing delicious delights to North East families for years, finds Anna Millar
Few foods bring us together like good old-fashioned ice-cream. And from the quirky parlours to the families working behind the counter, Aberdeenshire has plenty to offer.
At Portsoy Ice Cream, Alex Murray has been making waves since he took over the shop almost a decade ago.
Keen to think outside the traditional ice-cream tub, Murray is well known for his tasty concoctions. ‘We tried a Fisherman’s Friend ice cream, which was surprisingly good,’ he laughs.’
Those looking for some extra oomph can opt for Murray’s collection of booze-inspired fancies, from Cranachan ice-cream to Sloe gin sorbet (complete with 18+ age restrictions).
Across in Fraserburgh, on a smaller scale, The Bicocchi Ice Cream shop enjoys similar success, building on the generations who have stood behind the counter, and the familiar faces that still come here for their weekly fix.
There’s life beyond the parlours too, with Rizza’s in Huntly – which first opened in 1914 – now providing wholesale distribution throughout the north of Scotland. James Rizza and Sons began manufacturing ice-cream from an Italian recipe in the 1930s; by the 1960s they had opened a wholesale ice cream business; and today, they supply parlours, hotels, restaurants and hospitals throughout the country.
No celebration of Aberdeenshire’s ice-cream successes would be complete without mentioning family-run Mackies, which started in 1986 and is now readily available in shops and restaurants round the country, with 10 million litres of ice-cream per year made on their 1600 acre farm in Aberdeenshire. That’s a lot of happy customers!