I wanted to share with you this video “Artisanal Ice cream” from Monocle magazine via Vimeo. It’s from August 2014.
Three creative ice cream artisans are talking about their craft and values, and I find their philosophy interesting and meaningful. Have a look! It may inspire you to make ice cream on the spot. I know it did for me, and yesterday evening I made a vanilla one, using a vanilla bean and just a little bit of honey. I will post the recipe tomorrow.
So, who are these three artisans?
Mikael Danvad of Olufs Is in Copenhagen, Danemark, handcrafts fresh Italian ice cream sticks in 34 different flavours. Some of Olufs Is’ most favourite flavours are the liquorice with lemon chocolate, white chocolate, and strawberry sorbet. They also experiment, and made for instance an ice cream with dandelions and ramsons.
Yasuo Atarashi, the owner of The Market SE1 in Fujisawa, Japan, hand-makes gelato using fresh organic cow milk and fresh in season local fruits and vegetables. He makes for example a cucumber and lychee ice cream, or a peach and cinnamon.
Ben Ernest and Erica Bernardi of Earnest Ice Cream in Vancouver, Canada, create artisanal scoops, like this vegan blueberry lavender, a strawberry balsamic, or the London Fog made with Earl Grey tea and vanilla. Their ice creams are also sold in reusable canning jars.