La Grotta Ices

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Calendar arrived safely in plastic-free packaging - which I've not seen before with a calendar, so kudos for that. 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.

Kitty Travers’ La Grotta Ices wins a spot because its subject matter relates to the personal and introspective part of my reading journey. Kitty’s iced creations, with unique flavours such as fig leaf, pea pod and pumpkin mini-milk, are in high demand.Named as one of the world's most promising chefs*, Kitty Travers is the founder of La Grotta Ices - a small inventive ice cream confectioners in South East London specializing in fresh ripe fruit and real dairy ice creams and sorbets. But in a story now so familiar as to be cliché, a stint waitressing in France as a teenager opened her eyes to the greater heights to which ice cream could soar. Each flavour takes three days to craft (she makes up to eight a week), with Kitty using social media to publicise what she will bring to market.

Stop the caramelisation at this point by pouring the caramel into the chocolate milk (take care as it will bubble and sputter). Once the custard is at room temperature, stir in the orange flower water then cover with clingfilm and chill in the fridge overnight. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Raised on the fringes of west London, Kitty grew up with tubs of cheap vanilla ice cream and ice cream truck Popsicles. Sold most Saturdays at Spa Terminus, her ice creams are true artistry with each one revealing a delicacy and freshness of flavour.

Recently, one of La Grotta’s ice cream cakes was included in the show Ahead of The Curve – Women Artists at 2 Willow Road, curated by graphic designer Frith Kerr. Perfect for: Ice cream lovers (so, pretty much everyone then) who want to create unusual flavour combinations at home. Standing in Kitty’s ice cream shed and while eating a scoop of Gariguette strawberry and vanilla ice cream, I begin to feel uneasy. Beware though: this is the UK edition, whit measurements that account for dairy with higher fat content (you’ll need to increase milk and heavy cream quantities if you are un the USA, otherwise the ice cream won’t thicken enough in the machine). Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions.

There were other food revelations on this trip too, including a platter of fruits de mer the size of the Titanic, but I always remembered the ice cream. And as soon as you are done with one batch you can start another without first having to freeze the canister again. It is a small Syrian cafe that handmakes the most delicious pistachio and mastic (a pine-tasting resin) ice cream. Variation: To make ricotta and maraschino cherry ice-cream, make up a batch of the ricotta ice-cream but substitute the orange flower water for a teaspoon of vanilla extract.Und die Rezepte sind ohne großen Aufwand nachzumachen: Das einzige Problem ist die Geduldsprobe, bevor man das Eis testen kann, denn Kitty Travers empfiehlt, die Eismasse einen Tag ruhen zu lassen.

Such is her passion that she tells me, “even if I wasn’t selling it, I would still be making it and eating it”. Bread from Little Bread Pedlar or Brickhouse in Peckham or Cathedral loaf from Bread Ahead at Borough. There's imaginativeness in flavours and textures in these 75 recipes but no 'let's see how off-the-wall we can get'. The Crocus sativus flower, from which saffron is derived, has one bright red stigma divided into three filaments.Craft ice creams are all the rage, with new indie producers breaking the rules by creating unusual, exceptionally delicious flavor combinations. To make the ice-cream: the following day, liquidise the chocolate custard with a stick blender until smooth.