Kristen's Kick-Ass Ice Cream

Making ice cream in Cape Town means working with the Peninsula's wind and temperature swings — scorching days followed by cool Atlantic mornings — which shapes everything from base fermentation times to serving consistency. Premium ice cream doesn't just happen; it requires patience during the churning process, proper tempering to avoid ice crystals, and the discipline to use real cream and fresh ingredients rather than shortcuts. The difference between an operation that understands these details and one that doesn't is immediately obvious on the tongue: one delivers silky texture and layered flavour, the other tastes watered down and icy. In a city where summer is long and competition from frozen yoghurt shops is fierce, the craft lies in getting the fundamentals right every single time.