Today’s blog is about Trumpets; ice cream. How they were made and what factory they were made from.
All of you have probably had trumpet ice cream before and most of you might be wondering ‘how they were made?’. Well today I am going to be talking about how they make trumpet ice creams in Tip Top’s factory in Mount Wellington, Auckland.
Instructions on how to make Trumpet ice cream: Firstly Trumpet cones are coated with a chocolate layer to stop them from going soggy inside and outside then Ice cream is then pumped into the cones. Secondly each Trumpets is given a nitrogen blast to freeze the crown of the ice cream. After that it has to go through an X-ray machine to be weighed and checked for foreign objects. When they go through the X-ray the staff of the factory then scan the finished Trumpets for defects before they get packed into boxes. Lastly Trumpets get put in every shop so that everyone can buy it and eat it.
Trumpet flavors include classic favourites such as mint, vanilla, hokey pokey and boysenberry. New flavors are launched every 18 to 24 months with more recent additions including cookies and cream, jelly tip and choc salted caramel, the main ingredient used to make trumpets are milk and cream. Trumpets with chocolate is known as the number one seller, about 13 million Trumpets are consumed each year.
Thank you for reading my blog, hope you have a good day.