Hellooo! I’m Ruben and I’m on a mission to change ice cream.
Something about me: I graduated from Aberystwyth University in 2007 with a degree in law and started law school in 2008. After the first day of law school, I realised that I’d rather watch paint dry than sit in a law office for 12 hours a day and so swiftly dropped out.
I recently completed a one-year placement as an English teacher in a middle school in South Korea. This was an incredible experience and gave me the opportunity to research milk science, as well as the science behind ice cream making, in my spare time.
Although I enjoy teaching, I am obsessed with entrepreneurship and making perfect ice cream. My goal is to open a very small ice cream shop in Oxford, England, where people can come and hang out and enjoy truly gourmet ice cream.
I have designed this blog to share what I have learned about the science of ice cream making. I want to dispel the myth that supermarket ice cream, all too often packed with emulsifiers, stabilisers, artificial colours and flavours, is better than homemade ice cream.
I firmly believe that by getting to grips with the science, and using only natural good-quality ingredients, you can make homemade ice cream that is far superior to anything bought in a supermarket.
Living the dream
I’m slowly working my way towards opening a very small shop in Oxford, England. After many months of sitting and counting people in Oxford, or ‘market research’, I’m convinced that there is room for this poor young ice cream maker.
Now comes the not-so-fun part of applying for funding; that’s where I am now. If you are interested in backing a lonely ice cream maker, I’d love to hear from you. You can also make a small contribution towards my quest for world domination via paypal using the button below; any contributions, whether small or large, would be very much appreciated!
About the ice cream:
Where big companies use expensive equipment, I use science. I make all my ice cream myself, by hand, and with a lot of love. I use only organic cream, organic milk, organic eggs, and organic sugar to make my ice creams; I do not use any artificial emulsifiers, stabilisers, colours or flavours, that all too often find their way into ice cream.
I hope that, with this blog, you continue to develop your passion for ice cream making at home!
All the best.