Ice cream taster Alison Gray in New Zealand for launch of Haagen-Dazs

If you're an icecream lover, you might think Alison Gray has the best job in the world.

During a shift in quality control at the Haagen-Dazs factory in northern France she tastes the previous day's batch of ice cream against a reference sample to make sure it tastes exactly as it should.

"It sounds very glamorous - maybe a little bit more glamorous than it actually is," Gray, who is in the country for the brand's New Zealand launch, told the Weekend Herald.

"The less glamorous side is probably sitting in front of my computer answering emails from my various colleagues around the world, but that's all very interesting, working with so many different people."

She said Kiwi ice cream lovers might be surprised by the amount of time she spent sitting in front of a screen.

Although it might seem like a cruisy job, a lot of hard work goes into becoming an effective ice cream taster.

Prior to joining Haagen-Dazs, Gray studied food science at university and worked in various positions at other food companies.

A few hours before a tasting she avoids food and drink with strong flavours - like curry, coffee and mint chewing gum - to keep her palate neutral.

"Then you've got to make sure that the ice cream's at the right temperature because if ice cream's too cold you won't get the same flavour release or you won't get the right texture," she said.

"What's really important is just to take your time and really think about what you're tasting. When you take a spoonful of ice cream the best thing to do is let it melt slowly in the mouth and breathe deeply through the nose."

Between flavours she sips warm hibiscus tea to cleanse her palate.

Haagen-Dazs ice cream taster Alison Gray. Photo / Supplied

Before moving into her current role two years ago, Gray was Haagen-Dazs' research and development manager for 15 years.

Her team - who she still works alongside - come up with the ideas for new flavours by studying trends from around the world and asking consumers for feedback on potential options.

"Then when we analyse the results we see which of these flavours from our initial long list come to the top as [being] the most appealing for consumers," she said.

After that Haagen-Dazs staff works with suppliers to source the right ingredients - a task they take seriously.

Founder Reuben Mattus spent six years searching for the perfect fruit - red all the way through - to use in the company's strawberries and cream flavour.

"A lot of strawberries are produced today to get the best yield you possibly can so that means big strawberries and quite often they're sometimes not really flavoursome and often quite white inside," Gray said.

When creating new products of her own she often looks to British celebrity chef Heston Blumenthal for inspiration.

"He creates some unusual flavours, particularly when it comes to desserts and ice creams."

The Haagen-Dazs pints available in NZ supermarkets from Tuesday - Strawberries and cream, salted caramel, Belgian chocolate, macadamia nut brittle and vanilla. Photo / Supplied

From Tuesday Kiwis will be able to get their hands on pints of Haagen-Dazs vanilla, chocolate, strawberries and cream, salted caramel and macadamia nut brittle ice cream for $12.49 at New World and Countdown stores as well as some Pak'N Saves.

Four pack "Mini Cup Collections" - available in Caramel Attraction or Classic flavours - cost $12.99.