Welcome to Giapo ice cream & research kitchen

We invite you to learn about our recent icecream innovations, our founder and head chef Gianpaolo Grazioli, and the creative Giapo team.

Behind the scenes of the All Blacks Ice Cream

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Before we make a mold (we call this the female component), we need to make a sculpture out of a hard material (we call this the male component). We used a fine grade plasticine to sculpt some rugby balls and to re-model a miniature rugby boot. When plasticine is baked for around 5-10minutes at 100 […]

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Sugar Inversion – Making an Inverted Syrup

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Many people forget or don’t realise that there are several types of sugar: Glucose or dextrose is by far the most important because it is what our body uses to produce energy but also lactose, sucrose, fructose, inverted sugar, etc. are all examples of sugars that are present in different types of food i.e. milk, […]

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Butter vs Margarine

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Butter and margarine are two fats commonly used in food preparation – from every day cooking methods like frying or roasting; to baking cakes, biscuits and other desserts; even ice cream. The use of either butter or margarine has been heavily debated in the health sector due to the physiochemical properties of both – i.e. […]

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