In celebration of Cheryl’s 30th birthday, I hauled my trusty half-gallon White Mountain freezer down to Brighton on the overnight MegaBus (10 hours of sheer pain!). Despite my sore back and neck, we were determined to make the effort worthwhile and decided to crank a simple batch of Maple Syrup Ice Cream. Cheryl’s friend had the great suggestion to add Morgan’s Spiced Rum to the mix, and we were off!

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I love green tea ice cream. I think the first time I tasted it was with my brother at a Japanese restaurant in New York more than a decade ago. I still think that some of the best green tea ice cream I’ve had is in New York, at the Chinatown Ice Cream Factory, a must-stop on any New York visit, even in the ice-cold winter.

A number of years ago we tried making green tea ice cream in the way that seemed logical – brewing gunpowder green tea and adding it to the family recipe. We struggled to get a satisfactory result until one trip to Venice about five years ago. I found a fantastic little gelateria with a Jamaican-themed decor and a very friendly gelato-maker who invited me behind the counter to help him shell pistachios for his delicious nut ice creams. He let me taste a range of unique flavours and then brought out his special green tea batch made for a fancy Japanese restaurant elsewhere in Venice. I was duly impressed and insisted he share the secret.

Needless to say, it’s actually quite simple, but the required green tea can sometimes be hard to track down. You need to use Matcha to make green tea ice cream. Matcha is a finely powdered green tea with a very strong unique flavour. It lasts a long time so it’s worth always having a supply in the fridge. The only place in Edinburgh where I could find it was a specialist chocolatier who agreed to sell me a small bag from their kitchen supply. I’m sure you can get it online easily enough.

It had been a while since I made green tea ice cream so when Ben asked me to make it before he left for the Antarctic (he has moved there for the next 18 months!) I was delighted to get out my Matcha.

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This year for my birthday I received a wonderfully big surprise in a very small package. Turns out that Big D, my dad, and Thibault conspired to find the world’s smallest White Mountain Freezer and sent it for my birthday. After the usual debacle with Parcel Farce, I received the newest edition to our White Mountain arsenal the day after my birthday. The picture below should give it some scale. This is the White Mountain Junior inside a six-quart freezer.

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We are big fans of Chocolate & Chile here and saw the opportunity to take our recipes to a new level for our annual Mexican party at John’s house. Lately I have been championing Chocolate Sorbet as the new pinnacle of chocolatey frozenness. It is the dark chocolate of the ice cream world, with an intensely dark flavour and smooth, creamy texture. On tasting, people are often surprised to learn it’s actually a sorbet.

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Our first ice-cream movie – The Outer Hebridean Ice Cream Adventure is now online. Watch it in High Definition.

Read Big D’s story of the trip here.

Roll up! Roll up!

More free ice cream is coming your way. At 5:15pm this Thursday 27 August (in celebration of my mother’s birthday!) we will be serving up another massive and delicious batch of ice cream at Dee Custance’s Lemon Custard Comedy Show at the White Horse. Those who missed the last two weeks have no excuse now (did I mention that it’s FREE?). Ben Kempas came all the way from Munich last week to eat the ice cream and take these pictures!

Last week we made a batch of vanilla that was almost not really vanilla. When I was rapidly preparing the mix I forgot the precious drops of vanilla extract and Thibault and I cycled in the rain to the Royal Mile only realising the mistake a few yards from the venue. Thibault quickly embarked on a wild-goose-chase (in the rain!), navigating Edinburgh’s road construction to find the only vanilla within a mile-radius. By the time he got back the ice cream was very near frozen and the comedians were getting anxious.

But we managed to stir in the flavour and delighted the audience with the Triple Motion goodness. It was again, a great success.

So don’t miss it this Thursday!

We are also cranking up some frozen chocolatey goodness for our friends at the Forest Cafe this Saturday.

Come along to Cocopsychosis for a psychedelic dance party with live ice cream, chocolate from The Chocolate Tree, and visuals by Accidental Media (that’s me). Starts at 8pm. details here

Following on last year’s über-successful collaboration between Triple Motion and Lemon Custard Comedy Club, we are back at the Edinburgh Fringe Festival to serve up delicious handmade ice cream during Dee’s comedy show. 

Please come along to the White Horse on the Royal Mile this Friday 14 August. The show hosted by Dee Custance starts at 5:15pm. Guaranteed laughs and frozen creamy goodness for all.

Here are some samples from last year’s fun:

• Fringe Ice Cream
• Chocolate Chip Cookie Dough Ice Cream at the Fringe
• Daim Bar Ice Cream at the Fringe
• Our 4-Star Review

My friend Florian just sent this picture from India. It lists a fascinating array of flavours available in a Mumbai ice cream parlour.

I was hosting an impromptu dinner party this evening and someone else had promised to bring dessert. I tend to make a lot of strawberry ice cream this time of year, but wasn’t planning on cranking today.

When the promised dessert did not materialise I somehow ended up telling my five guests about the joys of the White Mountain Freezer. They were certainly intrigued, but since I’m from Missouri, just talking is never enough. For some reason, we were also talking about the Show-Me State.

The story goes that in 1899 a Congressman named Willard Duncan Vandiver from Columbia, Missouri (my hometown) was dining at a naval banquet in Philadelphia. Someone at the banquet must have been making some grandiose claims worthy of incredulity, and Vandiver remarked, “I come from a state that raises corn and cotton and cockleburs and Democrats, and frothy eloquence neither convinces me nor satisfies me. I am from Missouri. You have got to show me.”

So in true “show-me” spirit, we quickly procured some double-cream and whipped up a unique batch of ice cream with ingredients I had on hand.

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