La Grotta Ices

Product Information

When the sun is shining, there’s no better way to cool off than with a bowl of delicious homemade ice cream, whether it’s an exotic fruit flavour or a family classic.

So far I've made Swiss Vanilla, Apricot and Rose Petal Sorbet, Dried Apricots with Chamomile Tea, and Fig Leaf and Raspberry Sorbet. First of all, I don't put cantaloupe seeds in with the mix or anything that I don't want to find bits of in the finished product. Fresh scents and flavours are her thing – blackberry and rose geranium, fig leaf, yellow peach and basil… heaven! Note: This is a milk-based ice with no eggs, to better allow the delicate flavour of the ricotta to shine.

One of my favourite places was a beautiful old glacière that I started going to for breakfast everyday, where they had a menu board of fresh new ice creams on offer every time I visited. Grant’s photography mirrors this by exploring “the fruitiness of nature, clashing colours, bucolic density, organic obscenity,” the studio continues. There's imaginativeness in flavours and textures in these 75 recipes but no 'let's see how off-the-wall we can get'. In a small converted greengrocers in south London (her ice cream shed), Kitty Travers creates an array of iced delights - fresh ice creams that taste of the real, whole fruits; hand-made choc ices that crack open to reveal layers of playful pastel-coloured flavours; juice-drenched granitas to be stuffed into brioche buns with fresh cream; and eye-popping, palate-tickling sorbets. It is a small Syrian cafe that handmakes the most delicious pistachio and mastic (a pine-tasting resin) ice cream.

Travers’s more unusual recipes reward those with access to fruit leaves, and who take the time to save pea pods and apricot kernels.We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. I ask Kitty whether, in spite of everything she knows now about all-natural ice cream, she can still enjoy all the technicolor, over-the-top ice creams that she used to love as a child. One of The New York Times ’s “Best Cookbooks of Spring 2019” • “Too often, ice cream is forgotten in the conversation about seasonal and sustainable cooking. Tapioca looks gloopy but I like the chewy effect it has on the base – otherwise cornflour works similarly. For years, Kitty Travers’s three-wheeler Piaggio Ape mini truck was a fixture on Maltby Street and other markets across town – a welcome sight for fans of seriously fruity artisan ice creams.

A marvelous book filled with inventive, simple recipes with just a few ingredients each that allow the fruits, which are the stars here, to shine.All of the flavors are sublime, and I think I could eat the Fig Leaf and Raspberry Sorbet every day and never get tired of it. Transfer the ice-cream to a suitable lidded container, sprinkling with the frozen “canditi” as you go until they are used up. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item.

In June 2018, Travers published her first recipe book entitled La Grotta Ices, featuring 75 ice cream, sorbet, and granita recipes.Under the name La Grotta Ices, in a small and unassuming converted greengrocers in south London, Kitty Travers creates an array of unique iced delights – fresh ice creams that taste of the real fruits, with signature flavour combinations such as white peach and tomato, tamarillo, and papaya with green chilli and lime; hand-made choc ices that crack open to reveal playful pastel-coloured layers; juice-drenched granitas to be stuffed into brioche buns with fresh cream; and refreshing sorbets.