Food File - Tools of the trade

- Last updated on GMT

Maggie Lover, Crawley
Maggie Lover, Crawley
The Jolly Frog in Leintwardine, Shropshire, has been reaping the rewards of a Frigomat G5 icecream machine from supplier RSS Hereford. Its selection...

The Jolly Frog in Leintwardine, Shropshire, has been reaping the rewards of a Frigomat G5 icecream machine from supplier RSS Hereford.

Its selection of ice creams and sorbets is among the things Martin Emsen's pub has become famous for, and at least 25% of its customers have ice cream or sorbet either on its own or as an accompaniment to other desserts. The machine helps Martin produce the eight litres of ice cream he makes every day. Martin's pastry chef background has given him a healthy respect for real ice cream. "I was taught to make ice cream during a period I spent on the continent and have never understood how this country so readily accepts the inferior, industrially-made stuff when real ice cream is so simple to make," he says. "Thankfully, artisan ice cream is starting to make its presence felt in the UK - and the difference is astounding."

The ice cream flavours change according to available ingredients, weather and Martin's own creative whim. Recent flavours have included sticky toffee pudding, caramelised banana, Turkish delight, toffee apple, peanut brittle, blood orange and coffee granita. Martin also produces the odd savoury flavour such as Bloody Mary, smoked salmon and tomato & basil. Among his most innovative recent flavours is the Manchester Smoothie - a beer-flavoured ice cream made in a dariole mould to replicate a pint glass shape and topped with whipped cream. Martin says: "It tasted fabulous, looked fantastic and was incredibly popular."

Customers can see the ice cream being prepared in the pub as Martin has created a marble-topped dessert-making station away from the heat of the kitchen. He says: "We also operate a mini deli-type operation from here, which from this year will include our ice cream."​ The Frigomat G5 can produce up to seven litres of ice cream per hour and measures just 46.5cm wide by 43cm deep. The machine also features two other programmes, meaning it can produce a variety of iced soups or Slush Puppie drinks. RSS of Hereford also supplies a range of batch freezers and can advise on which is best for a pub's requirements. For free advice or a free fact sheet on setting up an ice cream operation contact 01432 276777​.

Related topics: Equipment

Follow us

Pub Trade Guides

View more