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. All Paul's Homemade Ice Cream is certified halal.