Connoisseur · Desserts
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Camarosa is a specific strawberry cultivar, bred at the University of California and grown widely in Australia for its deep red colour and firm flesh. Naming the variety on the tub is unusual, since most strawberry ice cream doesn't bother specifying one. The fruit turns up twice. It's crushed into a purée that goes through the ice cream, then swirled back in as a sauce, with strawberry listed at 4.5%. Doing both gives an even strawberry base with concentrated ribbons through it, rather than one flat note. Cream sits at 28%. At that fruit concentration the colour comes largely from the strawberries themselves, which is one advantage of a cultivar chosen for how red it is. No chocolate, biscuit or nut anywhere in it.
