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Ice Cream - Peanut Butter & Chocolate
This recipe was made by rippling chocolate and crushed peanuts into a peanut butter gelato. It's creamy and nutty and destined for greatness.
Milk, Sugar, Peanut Butter 7%, Peanut Chocolate Ripple (Sugar, Sunflower Oil, Peanuts, Low Fat Cocoa Powder, Hazelnuts, Starch, Salt, Soy Lecithin), Dextrose, Skim Milk Powder, Double Cream, Glucose, Stabilisers (Locust Bean Gum, Guar Gum, Carrageenan), Emulsifier (Mono and Diglycerides of Fatty Acids), Maldon Sea Salt
They are two chefs - Sam and Enrico.
They met while working at the Michelin-starred Locanda Locatelli. They thought the quality of ice cream in the UK could be better, so they decided to do something about it.
They toured Sicily, learning their craft from master gelatieri. They started making gelato for restaurants in Hackney in 2015 and now they make gelato and sorbetto for some of the best restaurants and shops in the world.
They make everything by hand in small batches in their East London kitchen and we’ve won 21 Great Taste stars in three years.