Ice cream fires my imagination – it’s an experimental cook’s dream. Cream, sugar and eggs set the stage for any flavour combos you can think upClaire Kelsey from her book Melt
I’ve been an avid fan of Ginger’s Comfort Emporium since discovering them at the Manchester Food and Drink festival in 2014. I was very much drawn in with her rather unusual combinations such as rhubarb crumble ice cream and salted caramel and peanut butter ice cream (aka the Chorlton Crack). Since then, they’ve set up shop on the first floor of Affleck’s Palace and Claire’s repertoire of creations have steadily increased and evolved with fresh inspiration and the changing of the seasons.
Here, I ask Claire Kelsey, owner of Ginger’s, a few questions about herself and her business.