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Like freshly baked bread, freshly made boutique ice cream runs out and at our boutique last week we went into a Fukushima style meltdown.

Our kitchen staff were working harder than Ryan Gigg’s lawyers but we still couldn’t keep up. We were well and truly licked. Even yesterday when we had some guests over to discuss a forthcoming event at The Icecreamists, we couldn’t make a Molotoffee Cocktail because we were still waiting a vital ingredient from Argentina.

Of course its understandable why some guests have grumbled on Facebook about this. The alternative is to visit well-known American branded parlours where the ice cream is made in vats, pumped full of E numbers, fat, sugar and preservatives to give it a shelf life of a thousand years before it is shipped half way around the world before it reaches Londinium.

Or you could choose a parlour where the ice cream is freshly made in Covent Garden every day and where, from time to time, they might run out of your flavourite. It’s the price you pay for top notch vice cream. (Pic by Jim Marks, Entrance to Covent Garden ‘Scream’ Boutique with ‘Cones Hotline’ on table.)


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