European Gelato UK finalist Eric Joyce, and his wife Janice have been making award winning ice Cream for over 12 years. Their former Gelateria the Vanilla Bean is still up and running, but now under new ownership ( so Eric and Janice can concentrate on Freddo BLU) and is set between the picturesque hills of the Colne Valley near Huddersfield. This is where each freddo BLU creation is born using fresh milk and cream from local dairy farmers, the Brigg family.
Their combined experience and deep understanding of flavours, texture, taste and decoration has been poured lovingly into what Freddo BLU stands for. Together they ensure delivery of consistantly high quality produce, aimed at satisfying the most discerning palette.
Eric first got sight of the splendours of Semifreddo when he and Janice visited SIGEP, the largest Ice Cream exhibition in the world, in Rimmini, Italy.
When he got the offer of attending a course at the MEC3 school of Gelato, he did'nt have to be asked twice. After five years now, he is still learning new techniques and discovering new flavours and products which have been specially formulated for the Semifreddo and patisserie side of Gelato making.
Eric has also worked in partnership with his Italian suppliers, consulting and teaching their customers to make Semifreddo cakes here in the UK. He has also done demonstrations in semifreddo making at the National Ice Cream Alliance exhibition in the UK.