蚂蚁福利导航

蚂蚁福利导航 University graduate company are expanding their popular range of indulgent treats and venturing into new gourmet territory by adding ice cream to their menu.

And not just the traditionally churned variety. The trio – Henry Banks, Tom Mundy and Tom Revill – are preparing to cause a stir.  

Their latest venture Cow and Now – which launches at the Burleigh Horse Trials today – uses liquid nitrogen to astound customers by instantly freezing and making ice cream to order in a dramatic cloud of vapour.

The process – part chemistry experiment, part culinary alchemy – creates an ice cream with a softer, smoother texture than conventional varieties because the nitrogen freezes the ice cream mixture rapidly, preventing the formation of large ice crystals.

Given the novel flavours of their confectionery, ice cream lovers can expect to be invited to explore and enjoy some luxurious combinations.

As Tom Revill is keen to point out: “We’re really excited about experimenting, and creating flavours for specific events and seasons – strawberries and cream for Wimbledon, champagne sorbets for Royal Ascot, or a wild fruit daiquiri for autumn”.

A clear favourite in early trials is salted caramel, but Henry reveals that they are developing some flavours strictly for grown-ups: “We’ve been working on a range of sorbets based on cocktail recipes. Our Mojitos and Daiquiris are very popular.”

Indeed, if their ice cream proves to be as well-received as their fudge, they can expect great returns.

The fledgling business has already turned over £110,000 and been recognised as a BBC Good Food Champion. They have also expanded the team, taking on an apprentice to learn the art of creating irresistible treats – and help keep up with demand.

To accommodate their continued growth, they have invested in their first factory in Nottingham’s creative district, Hockley. They have over 10002 Ft at their disposal to create ice cream and fudge. They have also taken on a full time staff member who is keen baker and qualified patisserie chef.

“Up to now, we’ve made our fudge and chocolate in the converted extension of our house. It’s a top-spec kitchen, but we’ve outgrown it and need more space and equipment. However, despite the move, we’re adamant that our products will retain the fresh, artisan qualities that have made them popular,” Tom Mundy explains.

Certainly, given their busy summer schedule of major events – including the CLA Game Fair, the Great Yorkshire Show and the Royal Welsh Show – which has seen them sell every last delicious crumb, there is no chance of these ’ wares ever growing stale.

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