Gifford’s chocolate ice cream took top honors at the National Ice Cream Retailers Association, Inc. (NICRA), annual convention held this past November. Gifford’s also was honored for its classic vanilla ice cream, which earned second place at the national competition. Submissions were judged by Dr. Ron Schmidt, a professor of dairy science at the University of Florida, Gainesville, and an independent lab that analyzes and compares ice cream entries from across the nation.
In addition, Gifford’s earned “World’s Best Orange Sherbet” accolades at the World Dairy Expo Championship Produce Contest, held this past October in Madison, Wisconsin. Gifford’s earned the top prize in the new sherbet category based on Expo judges’ ratings of flavor, body and texture, melting quality, color, and appearance.
“Our family and our team at Gifford’s Ice Cream are honored to be recognized like this,” says John Gifford, co-owner of Gifford’s Ice Cream. "Receiving a stamp of approval from our peers in the industry is so rewarding to all of us.”
Gifford’s Ice Cream has made all of its flavors using fresh, pasteurized, growth-hormone-free milk from local Maine dairy farms for decades.
Three Gifford’s Ice Cream flavors are now hitting market shelves for the winter season: “Pink Peppermint Stick," a pink peppermint ice cream with red and green peppermint crunch; "M&M," Gifford's award-winning vanilla ice cream filled with M&Ms; and "Pistachio Nut," a pistachio-flavored ice cream filled with a generous helping of real pistachios.
The ice cream is offered in a growing number of family-owned supermarkets in the greater Boston and southern New England areas, in addition to several hundred ice cream stands throughout New England, New York and New Jersey.
Gifford’s Ice Cream also is served at high-profile account locations, including Bloomingdale’s, Lord & Taylor, Rutgers University, Columbia University, The United Nations, and Westchester Country Club.
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