Why are we talking about frozen desserts?

• It is impossibly hot so cold is a culinary necessity.
• Despite the heat summer must be nearly at an end so we should enjoy it while we can.
• Not a guide to how to find the ridiculously expensive Hagen Das shop in Sandton – if you cant find that on your own you are an idiot. Rather it is a guide to how to find small ice cream producers doing something special.

• Biccs – tel: 012 346 3203 Waterkloof Heights Shopping Centre, Pretoria
• Giovanni Mazzone has been running Italian restaurants in South Africa for 30 years.
• He comes originally from an ice cream making family in Naples.
• He is using great ancient recipes and great ingredients (cream, eggs, fresh fruit etc) – so his ice creams taste like an Italian holiday
• You can take away or lounge elegantly on the couches
• Eye candy factor quite high – Giovanni is the most beautiful man in Pretoria, Felix the Chilean ice cream maker is profoundly cute.
• Try the strawberry sorbet on a hot day and you will feel like you are in the Piazza Nuovona in Rome.

• Dolcezza ( 012) 348 3575 Atterbury Boulevard Centre, Atterbury Road, Pretoria
• Manny and Sandra – the most romantic ice cream shop in Gauteng. They have been married 5 months and they started their shop when they came back from honeymoon.
• Fabulous ice creams but also really classy frozen yoghurt – they take unsweetened yoghurt, you pick the fruit and they wiz then together while you wait.
• The granadilla sorbet is fabulously refreshing on a hot day. The mango sorbet is perfection at the moment because the mangos are so fresh.
• Open until 8pm so perfect for hot summer nights.

• Market Place Natural Foods Deli ( 011) 447 4436 Grafton Ave, Craighall Park, Johannesburg
• Virtuous ice creams – no preservatives, additives etc.
• All the standard flavours.
• Very delicious

• By Word of Mouth – (011) 544 1600
• This catering company will organize you a whole beach party in Gauteng (they bring sand, waitresses in bikinis AND a Mr Whippy Van)

• Woolies
• Woolies have started a range of all natural ingredient ice creams – real vanilla in the vanilla, eggs, cream etc. (black container so you can distinguish it from their less good ice cream ranges)
• Not cheep but very much nicer than any other supermarket ice cream.

Daniel Leusch at La Madelaine makes a foie gras ice cream that he serves in a butternut soup made with a duck stock

People we wish would go back to making ice cream

• Dario d’angeli used to make a perfect plum and basil sorbet at Yum but he has stopped doing it.
• Andrea Buchener used to make apricot sorbet at Deluxe Diner at 44 Stanley and now she makes baby clothes.

Recipe for the world’s easiest ice cream

Most ice creams are hard work to make as they are vulnerable to getting ice crystals so you either need to hand churn them every 20 minutes or you need to buy an expensive ice cream machine. This ice cream recipe is fab because you don’t need to buy an expensive machine and it doesn’t require whisking. As a result you can freeze it in funky shapes (because it doesn’t require churning) so you can make pyramids or love hearts or whatever.

Ingredients
3 egg yolks
3 whole eggs
200g white sugar
1 L cream

Method

• Whisk yolks, eggs, sugar until pale and thick – about 5 minutes if you are a girl and 2 if you are a boy.
• In a separate bowl beat the cream to stiff peaks.
• Fold what ever flavour (eg. Berries, chocolate etc) you want into the egg mixture and then fold in the cream.
• Mold and freeze.
• NB: TAKE CARE – ONCE FROZEN DO NOT ALLOW IT TO MELT AND REFREEZE - YOU CAN KILL PEOPLE WITH ICE CREAM!!!

TIP FOR 10 SECOND GRANITA
If you want to make granita – freeze anything you think is yummy in ice trays and chuck them into your blender, wiz once and you have instant granita.