La Grotta Ices

Product Information

For Kitty Travers, her memory is a slice of supermarket economy vanilla brick that, after suffering several re-freezes emerged from its damp cardboard box as a "curious foamy gum".

Glucose syrup, dextrose, and frozen fruit purées are also off-limits, all at odds with the “naturalness” that Kitty champions. amazing texture and fresh flavours are captured and the combos are fantastic without being pretentious. Kitty is an ice cream magician, her flavours are total food alchemy, it's like she's climbed inside my head and come up with my dream flavours.I refuse to virtuously leave behind the tubs of bright green mint chocolate chip, or ditch my favorite cookie dough confections. 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. Cut the passion fruit in half horizontally and use a teaspoon to scrape the seeds and pulp of each half into a clean bowl. Kitty Travers’ La Grotta Ices wins a spot because its subject matter relates to the personal and introspective part of my reading journey.

She told Something Curated: “I was living in Cannes, working as a waitress and travelling up and down the Riviera lot on my weekends off, visiting different places in Italy. Kitty’s iced creations, with unique flavours such as fig leaf, pea pod and pumpkin mini-milk, are in high demand.

S. in March, read like pages from a botany textbook: wild fig and watermelon, yellow peach and basil, apricot noyau, leafy blackcurrant custard. 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.

Fresh scents and flavours are her thing – blackberry and rose geranium, fig leaf, yellow peach and basil… heaven!The ice creams, sorbets, and granitas featured in La Grotta are fruit-focused-the best produce goes into the ice cream and sorbet bases to ensure the purest taste of the fruit shines through.