About Us

18 Years In Business

Est. in 2004

We are a small ice cream company that makes our own small batches of ice cream and sorbet with fresh and quality ingredients. Our small batch production allows us to serve our ice cream when they are at their freshest and tastiest.

Besides making our ice cream fresh from natural ingredients, we also do not use any eggs or trans fat for our ice cream production. Our ice cream recipe is developed in-house. With each unique recipe, we strive to give our ice cream an intense, natural flavour with a rich creamy texture. In 2016, we decided to switch to organic, unrefined sugar and reduce the sugar level in our ice cream in response to the requests of our customers.

Besides serving ice cream in our stores, we deliver ice cream, ice cream cakes and our other ice cream products to homes, offices, events and parties. We also do on-site catering of ice cream for events and special occasions.

Our simple wish is to delight our customers in every scoop we serve and put a smile to your face with every lick of ice cream.

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How is Artisanal Ice cream made?

As well as the experience and skill of the artisan, great ice cream begins with great ingredients to make a light, melt-in-the-mouth texture we all love.

So begins the painstaking research and selection of all ingredients starting from the milk, cream, freshest of fruits, nuts, flavours and inclusions which are often supplied by specialist companies who source their raw materials from around the world.

Ingredients sorted, the process can begin.

The first step is mixing the ingredients to the artisan’s own recipe before being pasteurised. This involves heating the icecream mix to kill off harmful bacteria before the mix is cooled as quickly as possible down to a temperature of between 0°C and -4°C for at least 4 hours and often much longer especially as the flavours are added at this stage.

The next step is to churn the mix to blend in some air. It may seem strange that ice cream has air in it but if it didn’t it would come out of the freezer like ice cube and not like ice cream at all. The amount of air also varies from maker to maker and even from recipe to recipe but it is always added to produce the ‘lick-able’ treat we all love.

During the churning process the temperature of the mix is lowered to between -2°C and -7°C. At this stage choicest ingredients like pieces of fruit, toffee, cookie or nuts etc. are gently incorporated to enhance the taste, texture and flavor of the ice cream

Curious facts about Ice Cream

No one really knows who invented ice cream. The two popular versions are:

  • In Ancient Rome, Emperor Nero enjoyed mixing snow with fruit and honey. He frequently sent messengers out to gather snow from the mountains
  • Some historians credit Marco Polo with being the first one to bring some type of ice cream to Europe. He had learned it from the Chinese, who had flavoured snow with rice and milk to make a creamy dessert.
  • Ice Cream Sundaes were created when it became illegal to sell ice cream with flavoured soda on a Sunday in the American town of Evanston during the late 19th century. Some traders got round it by serving it with syrup instead, calling it an ‘Ice Cream Sunday’ and eventually replacing the final ‘y’ with an ‘e’ to avoid upsetting religious leaders
  • The United States is one of the top 3 countries in the world with the highest ice cream consumption. On average, each person in the UK eats 9 litres of ice cream every year; sounds a lot but the Scandinavians eat more with the Americans topping the chart at 20 litres per year!
  • Surveys have shown that men are more likely to choose ice cream as a dessert than women. Do you agree?
  • While there are tens of hundreds of ice cream flavours, vanilla remains the favourite being chosen nine times out of ten.
  • Back in the days, ice cream was seen as a luxurious dessert that only the elite could enjoy. It was considered rare and exotic and  the elite and rich upper-class society members were the only ones who could afford the imported ingredients and the cold storage. These were also the days before the commercialization and manufacturing of ice cream.
  • Guess how many licks does it take to get through a scoop? ……the magic number is 50! Go find out for yourself if this number is right!
    There’s a Hawaiian fruit that tastes exactly like vanilla ice cream. It’s called the inga feuillei, but locals call it the ice cream bean. It grows on perennial trees in hot climates, and it is enjoyed in many different ways by locals.

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