London Ice Cream Company ventures into new territory by mixing ice cream with beer, cider and even whiskey

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Abbi Lezizidis uses an alcohol metaphor to describe the London Ice Cream Company’s approach to making its products.

“We are like a craft brewer, but a craft brewer of ice cream,” the head of sales and marketing for the company said, adding London Ice Cream aims to give customers the “full ice-cream experience.”

In other words, this is not the sweet stuff to eat if you are watching your waistline.

“There’s nothing held back,” Lezizidis said. “Without fat, you can’t deliver flavours.”

Given the booze comparison, it’s not surprising the company’s management team would task chef Kyle Fee, a chef instructor in Fanshawe College’s culinary-arts program, with coming up with recipes that blend the company’s ice cream with adult drinks.

Fee created concoctions such as Apple Pie, in which Salty Caramel ice cream is combined with mulled apple cider. Another calls for Pink Lemonade sherbert to be mixed with a light, hoppy IPA.

“This is not your children’s ice cream,” Lezizidis deadpanned.

But where did the idea come from?

“So I’m a foodie, right? One night I was watching the Food Network” and a show featuring the Old North eatery Bungalow came on. That’s when the light bulb over his head clicked on. “I knew it could be good,” Lezizidis said of the idea of mixing alcohol like beer with ice cream. “It’s extreme food, it’s real food.”

What followed were experiments like using Forked River beer to soak the brownie bits in Moosetracks ice cream, also adding raspberries from Heeman’s.

“You can taste the beer in the brownies,” Lezizidis enthused.

There was also a recipe that called for a honey ice cream to be infused with Jack Daniels.

London Ice Cream employs 45 people year-around, but at the height of the summer as many as 80 workers are employed there.

The company’s slogan is, “Ice cream the way it used to be.”

Staff use a homogenizer to split fat molecules up, allowing the flavours of the ice cream to shine through.

“You know you instantly have fat in your mouth. You get that full-body flavour,” Lezizidis said.

The trade-off is price: A small cone at the company’s scoop shop goes for $3.75, a large a dollar more than that.

“We are one of the most expensive ice creams in the market, no doubt. I’m not afraid to tell people that,” Lezizidis said. “You get what you pay for.”

And he confirms working for an ice-cream company in the summer is exactly what you would expect.

“This is the greatest place to work. No one comes to work mad.”

Lemon Basil Burst

1 lemon wedge

250g sugar

2 lemons (zest only)

100g pink lemonade sherbert

150ml light beer (hoppy IPA preferably)

5g fresh basil leaves

2 drops green food colouring (optional)

250g pink lemonade sherbert

200ml light beer (hoppy IPA preferably)

45ml whipped cream

Raspberry Sauce

2pt fresh raspberries

100g sugar

2 lemons (zest & juice)

Raspberry sauce: Combine all ingredients in pot and simmer until berries have broken down. Puree and pass through strainer. Place into a squeeze bottle.

Mix ½ sugar and lemon zest in blender. Mix with remaining quantity of sugar.

Rim glass with lemon wedge. Rim glass with sugar mixture.

Blend (on high) 100g Pink Lemonade Sherbert and 150 ml beer until thick and creamy. Pour into glass.

Top with 15-30 ml of sauce. Scoop 250g Pink Lemonade Sherbert into glass, pour 200 ml beer and top with cream.

Apple Pie

1 lemon wedge

110g sugar

30g brown sugar

1g cinnamon

100g salty caramel ice cream

100ml mulled apple cider

250g salty caramel ice cream

200ml light lager

45ml whipped cream

Mix sugar, brown sugar and cinnamon well.

Use lemon wedge to rim a glass and rim it in sugar mixture.

Blend (on high) 100g Salty Caramel Ice Cream and apple cider until thick and creamy. Pour into glass.

Sprinkle some sugar mixture into glass. Scoop 250g Salty Caramel Ice Cream into glass. Pour light lager into glass and top with fresh whipped cream.

Garnish ideas:

dehydrated apple chips

caramel sauce drizzle

candied nuts

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