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. If I were still using the frozen canister I would be chilling the mix even more after the trip in the blender. Sold most Saturdays at Spa Terminus, her ice creams are true artistry with each one revealing a delicacy and freshness of flavour. Kitty Travers reminds us of the importance of both in her beautiful exploration of ice creams, sorbets, and gelatos.

And the ice creams she makes — ice creams in which nearly two decades of travel and training are condensed — really are good. To make the ice-cream: the following day, use a spatula to scrape the chilled apricots into the custard then blend together with a stick blender until very smooth – blitz for at least 2 minutes, or until there are only small flecks of apricot skin visible. Perfect for: Ice cream lovers (so, pretty much everyone then) who want to create unusual flavour combinations at home.After studying, Travers moved back to London, and worked as the pastry chef at St John Bread and Wine in Shoreditch, before she decided to launch La Grotta Ices in 2006. S. in March, read like pages from a botany textbook: wild fig and watermelon, yellow peach and basil, apricot noyau, leafy blackcurrant custard. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. As I learned at the restaurant of a Michelin starred chef when the Saffron Chicken dish I had so been looking forward to arrived almost glowing with the amount of spice used and tasting like a chemical accident.

La Grotta Ices was established in London in 2008, named in recognition of that little glaciere in Cannes which fed her early ice cream dreams. 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. Ice cream is easy to love, but no one is as deeply consumed with this frozen treat as Kitty Travers, who takes you along for the ride as she recounts her far-flung ice cream journeys. But at that time, suddenly and unexpectedly single, and having to prepare my flat for sale, I didn’t. Eating ice-cream from a cone allows you to lick, coat all your tongue’s taste receptors from back to front.Cover it with a sheet of waxed paper (clingfilm tears when frozen) to avoid exposure to the air before putting the lid on and freezing to harden for at least 4 hours.

It’s made with pure sugar instead of glucose syrup or dextrose and doesn’t have any milk powder in it.By bidding on, or purchasing this item, you are agreeing to us sharing your name and address details with that 3rd party supplier to allow us to fulfil our contractual obligations to you. Once the custard is at room temperature, transfer it to a clean container, cover with clingfilm and chill in the fridge. There's imaginativeness in flavours and textures in these 75 recipes but no 'let's see how off-the-wall we can get'.

How eating too many Kiwis in the name of love led to a visit to a cowboy-hatted doctor, the part played by Mussolini in the drama, and how Italy can be too much if you're not careful. Their latest initiative, the East London Art Prize, celebrates and promotes art made in the cultural hub of east London. In her spare time Kitty works abroad, including cooking at Alice Waters’ Rome Sustainable Food Project and living and working in Naples and in Sicily. And as soon as you are done with one batch you can start another without first having to freeze the canister again.

Not all was 'la dolce vita' and decision time came when she was assured by a gelato maker that she could never learn to make ice cream like an Italian (being in her twenties, she was far too old! With pleasure always the aim of the game — whether you’re attempting to replicate one of Kitty’s recipes or just flicking through the book licking your lips — Studio Frith also designed a typeface to reflect this, “derived from the pleasure of ice cream, where nature and play come together. They can be bought really cheaply nowadays and will produce a smoother, less icy result than trying to freeze it yourself. Dip Into NEW PAPERBACKS [jsb_filter_by_tags count="15" show_more="10" sort_by="total_products"/] A selection of recent paperbacks. As the base of Kitty’s recipes are often fruits churned into sweet treats and frozen into a whole new entity, this took hold of Studio Frith’s concept too: “Fruit is nature at its most sensual,” it points out, “funny, fresh and fruity.