Ice Cream for Grown-ups

The reality of most of the ice cream sold in the world is a mass of vegetable fats instead of dairy fats held together with stablisers and emulsifiers and gums with sugars split down into their individual components like dextrose and glucose. Then to add insult to injury, thanks to Margaret Thatcher (yes that Margaret Thatcher), its filled with fresh air and by this clever wheeze, as ice cream is sold by volume and not weight, you can convert a mere litre of ice cream mix into two litres of frozen product, effectively doubling your money too.

None of this sounded very Patchwork to me when I first started to look at the prospect of creating a range of ice creams. So I went back to basics, a plain ice cream made with Cream, Milk, Raw Cane Sugar and Egg Yolks and no fresh air.

As if that wasn’t enough, the next challenge was how to make it more exciting, so I thought why not emulate our pate flavours, after all Tequila and Cranberry surely would make a good ice cream as well as a great pate. And so it did along with Bourbon and Blueberry and Calvados and Apple.

But then we were told you couldn’t launch a range of ice creams without a Vanilla and a Chocolate, so the next challenge was how to give an adult twist to these old stalwarts. Hence the chilli caramel in the chocolate and the Sea salted Caramel in the vanilla.

So there you have it clean, fresh tasting ice creams with no additives, stablisers, emulsifiers or preservatives, no fresh air, just ice cream as it should be, for grown ups!