What started out as Paul Ballen's hobby in 2009 in his parent’s Saxonwold kitchen is now Paul’s Homemade Ice Cream with four scooping stores in Joburg, one in the The Zone @ Rosebank, a second next to the Gautrain station in Sandton, one at 4th Avenue Parkhurst and one in Hyde Park.
Paul draws inspiration from everywhere. Flavour of the moment (at our house anyway) is birthday cake ice-cream, with a cookie dough taste redolent of parties you loved as a kid. Not to forget other delights such as roasted banana and peppermint crisp tart, an authentic flavour of South Africa.
While ice-cream making is a science, creating the flavour you want is a complicated task as the true test is in the end product. Basically if it doesn’t yield the taste, texture and mouth feel you imagined, you have to start again.
Paul’s fascination with ice-cream started when he was a kid, travelling annually to the United States (his father is American). “I have fond memories of eating ice cream on the sweltering summer days in Manhattan,” he says. The son of renowned artists, his mother is a fine artist and his father a photographer, his ice-cream has become his own form of artistic expression. Lettering embedded into the floor of the Rosebank store reads “Some Paint, Others Sculpt, We Churn”.
His first ice-cream machine was a 21st birthday present. He immediately became hooked on experimenting with flavours and his ice-cream tasted so good he started giving it out as gifts to friends, which then grew demand for orders and more and more ice-cream.
Order by the scoop, takeaway tub or try the monthly sundae variation. There's also an exciting range of ice cream cakes. His newest additions include a carb-free variety, a vegan dairy-free ice cream made with coconut cream and two xylitol ranges for the sugar averse, leaving no excuse to not visit.
* You can also find Paul's Homemade Ice Cream at selected restaurants and at the popular pop-up Ice Cream Sunday at Unit 8 in Bramley on the last Sunday of every month.