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Which Hong Kong restaurants make their own ice cream? The chefs at Hue Dining and Castellana share their home-made ice cream tips just in time for summer
STORYTracey Furniss
- Anthony Hammel and Fabiano Palombini swear by the Pacojet ice cream maker, though Palombini suggests leaving the base in a vacuum pack for 24 hours first
- Hammel’s brown butter and cherry cake was inspired by his time at luxury hotel Lake House in Australia, while Palombini crafted a Piedmontese sbrisolona cake
With the warmer weather, there is nothing better than cooling down with ice cream, and many restaurants in Hong Kong make their own in delicious flavours.
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“Ice cream is straightforward to make, especially if you have the right equipment,” says Hue Dining’s executive chef Anthony Hammel. “We use a Pacojet [micro-puréeing kitchen appliance] at Hue, which is essentially designed for making ice cream, and it allows us to churn ice cream serve by serve. Of course, just like all cooking, quality ingredients such as good milk, good cream and fresh eggs will give you a great result.”
Hammel enjoys creating desserts, and the brown butter and cherry cake with gingerbread ice cream and elderflower gelée at Hue pays homage to his time at Lake House, a luxury hotel in Daylesford, Australia. “It was the one place where I was exposed to excellent seasonal produce, such as elderflower and cherries. It allowed me to understand better the meaning of ‘modern classic’ flavour profiles. I’m also a fan of desserts that aren’t too sweet and with a hint of savoury notes, and the gingerbread ice cream and the brown butter cake are both perfect for the sweet and savoury balance, with a touch of spice.”
He admits, though, that he can’t pass up good vanilla ice cream: “It’s hands down the best flavour for me.”
