The Icecream Parlour by Central Saint Martins student
Ploenpit Nittaramorn is a back-to-basics process for making ice cream, which seeks to question why we rely so much on machine-made produce. In the kit, Nittaramorn trades the electronic whisk for ritualistic tools and some old-fashioned human effort.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsKUZvxcUjSvYIlfOKcNubN0FHPZTRGJBUA086zjt7P6gOxBaGGhA1gcljx-ahkkltI2aON4L8J-dQJl1ihJVGUV_uJiH3O237PVYBAGe5Uf1VAwdzBQhtEfSMSmRSQFVTM-KUGNiYQE/s640/tusy_ice+cream+concpet+parlour.044.jpg) |
Icecream Parlour by Ploenpit Nittaramorn |
The process begins by using wooden utensils to crush, squeeze and mix ingredients, which are then placed on to a pre-frozen marble plate, along with a mix of milk, cream and syrup. A wooden ice cream spade is used to guide the paste around the plate; whereupon movement, along with the cold surface of the marble, churns the mix into an ice cream consistency.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2Ymba6wohNTdXBxQkygKJYJQ3AuQEVSHfaL1AOos4KyC_4LYHwY7lxWL-j9nHQYKpgco9IZMPcY1rH3Gg9atu37dRQcZyqO2Qi-36gNNHHcmPSSHLuwAJEDrkKdYvQzoGy3ZI9nVH5o/s640/choice+of+flavour.jpg) |
Icecream Parlour by Ploenpit Nittaramorn |
Nittaramorn has been serving flavours including Mojito Sorbert and Singha Beer at the course's MA Graduation show - where demonstrations are taking place several times a day.
Ice Cream Concept Parlour 2012 from
ploenpit on
Vimeo.