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Like most kids, I grew up with ice cream.
Ice cream and wine at The Dreamery, London.
In 2024, Dua Lipa sang the praises of olive oil and sea salt on vanilla ice cream.
With the restaurant industrycurrently in turmoil, theres been a necessary push to take desserts more seriously.
As dinersdrink lessandbills get shorter, a more enticing finale may help to plug that gap.
Copinette’s dirty martini sundae
Last fall, they also ran a sweetcorn ice cream with blackberry jam and fresh blackberries.
The sweetcorn ice cream tasted a bit like the leftover milk in a bowl of cornflakesin a nice way!
Weve also had a fig leaf soft serve with roasted apricots and almond frangipane crumb.
Photo: Jackson Boxer
Getting to play around is the best part of having a seasonal menu.
An oyster is bright and sweet, with a pronounced iodine richness and pearlescent minerality, explains Boxer.
Because theyre high in protein, oysters behave like egg yolks when poached in dairy, thickening and enriching.
Photo: Alberto Ortiz
They make very good ice cream.
I wanted to play with a soft serve machine to produce a frozen alcoholic coffee sorbet.
I started adding dairy back in, like a frozen boozy cafe au lait, says Boxer.
Photo: The Dreamery London
Basically, a White Russian.
Nehlans personal favorite is their first, Coney Island Queens.
Its vanilla bean ice cream with homemade cone pieces, chocolate swirl, and rainbow sprinkles.
So simple, but so nostalgic!
Were both excited and passionate about what were doing.
With more wintry themes planned, neither Forden nor Nehlen sees ice cream as a summer-only dessert.
For me, being cozy on the couch and eating right out of the pint has no season!
Well continue to lean into seasonality, and definitely bring back some of our big hits from 2024.
January, they note, calls for something citrussy.
We originally planned to open in August, but we had the usual opening hold-ups, says De Vos.
We can be enthusiastic about ice cream no matter the season.
People eat soup in summer, so… Mirrors make it feel like an infinite dreamscape.
Buxom scoops sit in silver coupes with delicate Victorian spoons.
Its all about joy, says De Vos.
We dont push people to match.
Chefs Jack Coggins and Will Golden are continuing to develop The Dreamerys flavors.
Gelato-wise, the possibilities are endless.
Were excited to see what we can work with from our suppliers.
I want my ice cream to be delicious, but I also want it to spark intrigue.
I rigorously research every flavor to ensure each component works together to tell a story.
What unites all of these strands of non-traditional ice cream making?
In Amsterdam, youre not guaranteed ice cream weather, so why wait until then to enjoy something delicious?
