Nadia Roden Ice Kitchen

Artist Nadia Roden started making gourmet artisan ice lollies in the summer of 2011 in New York City. She began selling her ice lollies at the High Line Park, and was soon joined by her nephew Cesar to help her keep up with demand. When Cesar brought the business back to London in 2013, Ice Kitchen was born.

To coincide with the release of their first recipe book, Ice Kitchen: 50 Lolly Recipes, the creative duo will be treating customers to ice lolly tastings from their popular ice lolly cart at The Conran Shop in Marylebone on Wednesday 13th August.

Ahead of this mouth-watering event, we chat to Nadia about what goes into the perfect ice lolly, favourite flavours and her plans for the future.

What kick-started your passion for ice lollies?

I’ve always had a passion for ices and in 2009 I came across a photo of a leaf frozen inside a transparent ice lolly, my mind filled with all sorts of combinations that could be frozen on a stick, it was exciting and playful and I was unstoppable. My nephew Cesar came to help and then he became unstoppable.

What processes do you go through before arriving at the perfect ice lolly?

I imagine how flavours may complement each other, I especially love how opposites attract, like citrus and cream or sweet and sour and it’s intriguing how a spice or herb can bring out an aspect of a fruit that we wouldn’t otherwise notice, like pairing star anise and grapefruit or tarragon and peach, the combinations are endless. Sometimes Cesar and I are inspired by classics from around the world and try to reconstruct them as a lolly, such as the pistachio and rose combination from Egypt or the cassata from Sicily. A lot of teamwork!

How much do you draw on your background as an award-winning artist when creating an ice lolly?

Playing with colour is quite similar to playing with flavour. If you mix too many together it turns to brown, but if you respect the uniqueness of each and allow some magic to happen when you combine, there is alchemy in the mouth. As an artist I draw very much on intuition and I think cooking is also very intuitive. I think all arts are interrelated, music, cooking, painting, science and even the art of business, that’s also intuitive and inspired when it’s at its best.

What are your favourite flavours from your new book Ice Kitchen: 50 Lolly Recipes?

Ruby Grapefruit & Campari for its amazing zing, Pistachio & Rose as it’s inspired by an old family pudding and the Peach & Tarragon reminds me of Provence. I also love the Spanish Sherry & Raisin for its dark complexity – when we gave one to the US Poet Laureate Mark Strand, he told us that it was the best dessert he had ever tasted – pure poetry to our ears.

Why do you think there is growing demand for artisan street food?

Many years ago I travelled alone through South Korea and what I found most exciting was the street food, people sat outside at communal tables, there were so many different delights to choose from and I tried as many as possible, it felt like an endless party, a very sociable experience. Apart from bringing strangers together around food and adding to the pleasures of life, it’s often more affordable for both the customer and the chef who isn’t tied to a set place and a high rent.

Cesar’s Ice Kitchen street carts are hugely popular, he’s also part of a group called KERB that pop up at locations all around London. People are surprised and delighted to be able to buy something that is homemade with fresh pure ingredients and so delicious – he gets instant feedback from customers.

What are your plans for the future?

I would like to create a range of ice lollies for the Opera in New York City, with flavours inspired by each opera. Cesar is having a lot of fun with Ice Kitchen in London – there’ll be a range a cocktail ice lollies available this Christmas and he plans to sell to movie theatres.

In November, I’m doing an ‘Ice Show’ in New York City, collaborating with a scientist and a musician; we’re putting on a show that will involve shaved ice, patterns in ice formation and musical instruments made of ice. Of course the audience will get to taste everything.

Ice Kitchen: 50 Lolly Recipes by Nadia and Cesar Roden is available to buy in store. For more details on the Ice Kitchen event at our Marylebone store click here.

Ice Lolly Marylebone Event

Photography: Adam Slama

Photography: Adam Slama

Nothing sings summer quite like an ice lolly in the sunshine. Celebrating one of life’s most nostalgic pleasures is Ice Kitchen: 50 Lolly Recipes – a playful recipe book by aunt and nephew team Nadia and Cesar Roden. The creative duo will bring their popular ice lolly cart to The Conran Shop in Marylebone on Wednesday 13th August.

Between 1pm-3pm, customers can enjoy complimentary ice lollies with three mouth-watering flavours to choose from: Orange & Lemon, Strawberry & Black Pepper (dipped in white or dark chocolate) and Pistachio & Rose (rolled in pistachios or almonds).

Best bit? You can buy a copy of their book in store and create your favourite flavour combinations at home and enjoy time and time again. Kick-start your ice lolly revolution with these lusciously lickable and easy to make recipes taken from the book:

Procedure

Both recipes make 8-10 ice lollies. There are many ready-made moulds to choose from in different shapes and sizes, and made from plastic, metal or silicone. For both recipes, a 10 x 2.5-oz. (70-ml) lolly mould yields 8–10 ice lollies.

When filling the moulds leave about 5mm at the top to allow the mixture to expand as it freezes. To unmould, carefully immerse the moulds in hot water (we use the kitchen sink) for about 10–20 seconds, making sure to dip them right up to just below the top rim, then pull hard on the sticks to yank them out.

Pistachio & Rose Ice Lolly / Photography: Adam Slama

Photography: Adam Slama

Pistachio & Rose

I loved the Egyptian milk pudding called ‘muhallabeya’ that my mother used to make for me as a child. She sprinkled it with pistachios and scented it with rose water. Several years ago when she came to visit me, she helped me to recreate it in this lolly.

Ingredients:

500ml whole milk

Ingredients:

25g cornflour

250ml double cream

125g granulated sugar

3 teaspoons rose water (rose waters vary in strength, so adjust to taste)

40g shelled pistachios, finely chopped

Method:

Put 3 tablespoons of the milk in a small bowl and mix in the cornflour to form a smooth paste. Pour the remaining milk, the cream and sugar in a medium saucepan and heat until just about to simmer, then stir in the cornflour paste. Stir constantly until the mixture starts to thicken and bubble. Allow to thicken, stirring constantly, for a further 2 minutes.

Pour the mixture through a fine sieve into a bowl. Stir in the rose water and allow to cool to room temperature.

Stir the pistachios into the mixture until well blended, reserving a few for coating the lollies. Pour the mixture into your ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks and freeze.

When you are ready to enjoy the lollies, roll them in more chopped pistachios.

Raspberry & Lime Ice Lolly / Photography: Adam Slama

Photography: Adam Slama

Raspberry & Lime

This is sweet and tangy with a subtle undercurrent of lime. We don’t strain out the raspberry seeds for the carts and most people have no problem with that – in fact they love the realness of it. But if you prefer a smooth, silky texture we recommend straining the mixture through a fine sieve.

Ingredients:

210g granulated sugar

finely grated zest of 1 lime

300ml water

500g raspberries, rinsed

2–3 tablespoons freshly squeezed lime juice

Method:

Put the sugar, lime zest and 100ml of the water in a small saucepan and bring to a simmer. Simmer until the sugar has dissolved.

Put the raspberries in a food processor with the lime syrup and the remaining water and blend to a purée. Add 2 tablespoons of the lime juice and taste to see if it’s sharp enough. If not, add a little more to achieve an equal balance of sweet and sharp.

Pour the mixture into your ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks and freeze.

For more details on the Ice Kitchen event at our Marylebone store click here.

Marylebone Terrace

The Conran Shop is now opening its doors to the Rooftop Garden in Marylebone, as an outdoor extension of the top floor apartment with its furniture and accessories collection.

The Rooftop Garden is filled with an eclectic mix of outdoor furniture, lighting, accessories, planters, pots and vintage pieces providing city dwellers with a sense of the outdoors.

Marylebone Terrace

This private and secluded area evokes a feeling of countryside with an urban edge. This summer, the Rooftop Garden blurs the line between kitchen and garden with outhouse-inspired fixtures, beds of vegetables and herbs (including a range of herbs and small plants available to buy), gardening tools and outdoor dining and tableware accessories to take advantage of the warm weather.

Marylebone Terrace

The covetable edit of gifts include herbal teas, dried spices, infused oils and sea salts, garden supplies, fragrances and outdoor games which sit alongside dining and table top accessories on potting bench inspired fixtures. The furniture and lighting collections are curated to create the perfect backdrop for summer in the city.

Marylebone Terrace

With plans to continually evolve the products and display from season to season, the Rooftop Garden is bound to become a year-round treasure trove for the avid shopper.

Marylebone Terrace

For more outdoor inspiration browse our garden and The Blue Room.

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