Your ice cream is popular with both parents and kids. What makes it so appealing to parents? Many
parents like my ice cream because I am very rigorous about not using
any kind of additives or stabilizers. I don’t use any corn syrup, my
cream is local and BGH-free, and all my sorbets are completely dairy-free.
Also, I do not use any nuts in my ice cream making—the only type of
“nut” that touches my machine is shredded coconut. [You can find out
more than you may want to know about what a coconut actually is by
clicking here.]
How many people will a pint serve? My
ice cream is much more dense than commercial ice creams, so that means
you really only need a small scoop. A pint will serve approximately 4–6
people.
What would you serve your Ginger Ice Cream with for dessert? Chocolate! Oh, ginger with anything chocolate is lovely. Chocolate cake and a small scoop of Ginger Ice Cream would be perfect.
What is your own favorite flavor of ice cream? Damson Plum—it’s made from a small, dark, European plum that’s very hard to find.
It has that sweet, tart taste. I’ll be making it again in the fall.
If you weren’t spending so much time making ice cream, where could we find you?
In my garden—weeding! I actually started making ice cream as a
part-time means of funding a garden re-design. Needless to say, my
garden is now overgrown and I’m making ice cream full-time!
Tell us something we might not know about you.
I like to refer to myself as a recovering academic. I have a
long-unfinished PhD thesis on Victorian productions of Shakespeare.
