We have made a little video of our ice cream production. Thanks to our customers & staff who willingly participated, Briony Campbell for shooting it & Henry Murray for the music
A huge Thank You to everyone who voted us best shop in Kentish Town in The Time Out Love London Awards for the second year in a row!
It's all about sorbet!
Judging by the look outside our rainy window, it's definitely a British summer!
But that's not going to stop us coming up with some exciting new sorbet flavours for you to enjoy. This week, we've hit the bottle and have come up with some delicious new sorbet recipes that we hope you'll love just as much as we do.
We've used a couple of different gins, first up is Half Hitch made in Camden (which we enjoyed so much we ended up drinking half a bottle before we even got started!) We've also been experimenting with some Cinchona tonic from Square Root London and Highway Man Gin, made just down the road from us in Kentish Town.
Have a try when you pop in and let us know what you think!
And for any nectarine lovers, we've also been busy mixing ice cream with blood nectarines, stay tuned...
Make your own Indian style Kulfi on a stick
We're still a few months away from the official start of Indian wedding season, but as we've been invited to provide the ice cream for one this month we thought we'd share our Indian style Kulfi ice cream recipe!
500ml double cream
250ml whole milk
75g granulated sugar
45ml egg yolk (that works out at about 3 eggs)
100g unsalted pistachios, finely chopped
1 and a half tablespoons pistachio paste (we use WhyNut)
2 tablespoons rosewater (make sure it is very good quality, we use Mymoune Rosewater)
Half a teaspoon cardamom extract
Pinch of salt
This will make around 800ml
Pour the cream, milk and sugar into a saucepan and bring slowly to a boil and then remove from the heat to cool a little.
In a bowl whisk together your salt and egg yolks until they are combined well.
Slowly pour the slightly cooled milk and cream into the egg mixture whilst stirring constantly. (If you use boiling milk, you will get scrambled eggs!)
Pour the mixture back into the saucepan and slowly heat, stirring with a wooden spoon all the time. You want to do this until the mixture has reached 85 C (185F), but doesn't boil.
Stir at this temperature for about 4 minutes.
Remove from the heat and add the pistachio paste and whisk together well.
Add the rosewater and cardamom extract and cool down to 4 C (39F) within 90 minutes. To cool the mixture down quickly, you can place it in a pan in a sink with cold water and ice cubes, or by putting the mixture into a Ziploc bag inside a pan of cold water with ice cubes.
Once cooled you can keep the mixure in the fridge until you are ready to add 75g of the pistachios.
Churn your mixture in an ice cream maker and then place into kulfi moules, or something of a similar shape and pop in the freezer.
Once partiarlly frozen, you can insert your ice cream sticks.
When it is completely frozen, wrap a damp cloth around the mould so that you can pull the ice cream out.
Roll your ice creams in the remaining 25g of chopped pistachios and place back in the freezer on a board until you are ready to serve.
This recipe is available in Ruby Violet's Ice Cream Dreams recipe book, which you can buy in our shop in Tufnell Park or you can find it most major bookstores or online!
Let us know if you try making this recipe at home and share your photos with us on Twitter!
Ice Cream: Whatever The Weather!
The weather might be a bit dreary this week, but that's not going to stop us scooping for the masses! Well, our lovely customers at the Parlour and Brockley Market that is.
To help us all remember the sunnier times we wanted to share some of our favourite snaps with you, featuring Billy the Van and lots of ice cream!
- @_RubyViolet @Msmasterchef @PizzaEast sorry I missed you x ... about 8 hours ago
- @_RubyViolet RT @N1Cpeople: Best hot chocolate in @kingscrossN1C https://t.co/7v4W1qxkWz ... about 8 hours ago
- @_RubyViolet Fresh, natural, dairy-free sorbet. #tasty #thegoodstuff https://t.co/8KqPGLQzGe ... about 12 hours ago