La Grotta Ices

Product Information

Alice WatersCraft ice creams are all the rage, with new indie producers breaking the rules by creating unusual, exceptionally delicious flavor combinations. For Studio Frith, however, its aim was simply to “make a book you want to lick, a book you want to eat,” the studio tells It’s Nice That. La Grotta Ices is at Spa Terminus, London SE16, on Saturdays throughout the summer, and available at select suppliers around London.

Her formative ice-cream years came later in Italy, Lonely Planet guide in hand, visiting “all the ice-cream parlours in all the towns”.If the bowl of the machine has been pre-frozen properly (unless you have a machine with a built-in freezing element) and your mix is cold, this should take about 20 minutes. Otherwise simmer the apricot halves gently in a non-reactive pan, just until they are cooked through and piping hot (do not boil). Pour the custard into an ice-cream machine and churn according to instructions, usually about 20-25 minutes, or until frozen and the texture of whipped cream. However, this edition is identical to her first one, except that in this one measurements are different to accommodate for USA’s thinner dairy, in comparison to European. She still runs regular Introduction courses there so I have included a link just in case you want to catch, as I did, some of her infectious enthusiasm for her passion.

Raised on the fringes of west London, Kitty grew up with tubs of cheap vanilla ice cream and ice cream truck Popsicles. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). Strictly linear in places before curving out to produce cone-shaped characters in its alphabet (look at that “T”), it jumps out in Studio Frith’s portfolio of work, and is totally apt for the job at hand. Dip Into NEW PAPERBACKS [jsb_filter_by_tags count="15" show_more="10" sort_by="total_products"/] A selection of recent paperbacks.

Perhaps if we’re lucky, she’s perfect such a recipe in time for the cookbook that she is currently writing. To prepare the ice-cream: pour a little of the cold milk into the cocoa powder, stir to make a paste then whisk in the rest of the milk. There, she worked with Mario Batali at his restaurant, Otto, where she first got the opportunity to explore the craft of making ice cream.

It’s not easy making a living selling stuff that melts in a cold country like the UK, but she makes it sound joyful, and always interesting: her flavours include exotic treats like tamarillo and papaya, and childhood pleasure, like rhubarb and custard. Generally it's best to crush the strands in a little hot water to extract the full colour and flavour before adding the golden liquor to your dish. Expectant punters can look forward to a weekly changing selection of seasonal frozen treats, with the emphasis on fresh-tasting fruity combos – think pomegranate and leafy orange, pear and myrtle, wild fig and watermelon or quince and Bramley apple pie. As much as I am enjoying this perfect, cotton candy pink ice cream — the essence of strawberry – I can’t put aside my other ice cream fantasies.Stop the caramelisation at this point by pouring the caramel into the chocolate milk (take care as it will bubble and sputter). It’s fresh milk, a little bit of cream, a lot of fresh fruit and not too much unrefined cane sugar – and that’s it. Currently, the ices are being sold every Saturday at Spa Terminus in Bermondsey, where you can get your ices in a cone, cup, or by the pint.

When I arranged to meet Kitty Travers to talk about her London ice cream business, La Grotta Ices, I imagined that we might start our day in a dairy, with huge urns of still-warm milk and thick cream. amazing texture and fresh flavours are captured and the combos are fantastic without being pretentious. She told Something Curated: “I was living in Cannes, working as a waitress and travelling up and down the Riviera lot on my weekends off, visiting different places in Italy. Heralded as one to watch in Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (she was nominated by Fergus Henderson), her gift for flavours has always been obvious. Small illustrations throughout are, like the signage of her beloved gelaterias, both decorative and functional, and Travers offers suggestions of which flavours pair well together.

Forget tasteless vanilla or synthetic strawberry flavoured ice creams, with Kitty’s 75 ingenious recipes you’ll use the very best seasonal ingredients to create mouth-watering flavour sensations that’ll have you making the most of the bounty at your local greengrocers. New Paperbacks NEW PAPERBACKS [jsb_filter_by_tags count="15" show_more="10" sort_by="total_products"/] A selection of recent paperbacks. Once the custard is at room temperature, pour into a clean container then cover this with clingfilm and chill in the fridge overnight. Often it's that first lick of Mr Whippy soft-scoop vanilla (with a chocolate flake if you were flush) in a dry, brittle, tasteless cone.