For an informal talk and ice cream tasting, guests were able to join Alex Fubini, creator and MD of the Ice Cream Union to learn how artisanal ice creams are prepared, and how they differ from both industrially produced ice creams and small-batch makers that use pre-made mix components. In addition, guests were able to taste all 20 flavors offered on the day and listen to a brief explanation of how each is made and what makes it unique.
For almost 15 years, Ice Cream Union has been selling ice creams and sorbets to some of London's finest restaurants. They strive to defy expectations with their ice cream and are always looking for new ways to improve. Everything has been methodically planned and sourced for the best outcomes, from the equipment they utilize to the foods they choose.
Ice Cream Union focuses on obtaining premium ingredients to create ice cream that is different, true to flavor, and delicious by themselves, whether it's hand-selecting the freshest Sicilian blood oranges during peak season, manufacturing their own honeycomb, or refining pistachio paste from fresh pistachios.
Furthermore, they procure the freshest milk direct from The Estate Dairy for their Fior di Latte.
They have been making ice creams and sorbets for many of London's best restaurants, as well as some of the city's most prominent chefs. Their ice cream defies convention, and are continually refining their technique. They continue to work with many notable customers around the country because of the company’s enthusiasm to develop, tinker, and dream.
The Ice Cream Union is the go-to place for that uniquely refreshing and natural-tasting ice-cream, sherbet, sorbet or gelato. They're located on Pavilion Road, amongst many other artisan treats, just a short distance from Sloane Square station.
