Alce Nero custard ice cream, without the addition of flavourings, colourants and syrups is made of only 6 ingredients.
It is prepared using organic Italian egg yolks laid by free range hens. Only organic Italian "Haymilk TSG from Alto Adige is used, from farms where there are approximately 14 cows per stall which almost exclusively feed on fresh grass or hay.
Only organic cane sugar is used to sweeten it, while the pleasantly mellow and spicy end note is regulated by a pinch of cinnamon.
Alce Nero custard ice cream comes in a 100% compostable pack.
Store at a temperature of between -18�C and -24�C. Do not refreeze after defrosting.
Place of production
Produced and packaged at the factory in: Via G.Rossa 2, 30037 Scorz� (VE).
Average nutrition declaration per 100 grams
Energy :802kJ/191kcal
Fats :12g
of which saturated :6,7g
Carbohydrates :16g
of which sugars :16g
Fibre :0,3g
Protein :4,5g
Salt :0,09g
Allergens
May contain eggs, peanuts, soy, and nuts.
It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.
Narrative Label
Only six ingredients are used to make Alce Nero organic ‘crema’ ice cream. It is prepared using organic Italian egg yolks, from eggs laid by free range hens. Only organic Italian "TSG haymilk” from Alto Adige is used, sourced from farms where there are approximately 14 cows per stall, which feed almost exclusively on fresh grass or hay. The pleasant top note, rich and spicy, comes from a dash of cinnamon. Alce Nero organic ‘crema’ ice cream is prepared with no added flavourings, colourings or syrups. Only organic cane sugar is used to sweeten it.
Alce Nero organic ‘crema’ ice cream has been produced by master ice cream makers since 1982. The base for the ice cream comprises organic Italian “TSG haymilk”, cream, cane sugar, egg yolks and carob seed flour, which gives the ice cream a velvety, uniform structure, preventing the formation of ice crystals. Once pasteurised, cooled and rested, this mixture is packaged, labelled and placed in a refrigerating room to improve its organoleptic properties.
Characteristics
Only six ingredients are used to make Alce Nero organic ‘crema’ ice cream. It is prepared using organic Italian egg yolks, from eggs laid by free range hens. Only organic Italian "TSG haymilk” from Alto Adige is used, sourced from farms where there are approximately 14 cows per stall, which feed almost exclusively on fresh grass or hay. The pleasant top note, rich and spicy, comes from a dash of cinnamon. Alce Nero organic ‘crema’ ice cream is prepared with no added flavourings, colourings or syrups. Only organic cane sugar is used to sweeten it.
Preparation
Alce Nero organic ‘crema’ ice cream has been produced by master ice cream makers since 1982. The base for the ice cream comprises organic Italian “TSG haymilk”, cream, cane sugar, egg yolks and carob seed flour, which gives the ice cream a velvety, uniform structure, preventing the formation of ice crystals. Once pasteurised, cooled and rested, this mixture is packaged, labelled and placed in a refrigerating room to improve its organoleptic properties.
