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Situated in New Brighton’s new Marine Point development, overlooking the river and Irish Sea, Caffe Cream is positioned as a fast-casual dining restaurant with a full Anglo-Italian menu – rustic bacon sandwiches, scouse and paninis – with a focus on gourmet ice-cream.

Not just any old ice-cream though, Caffe Cream’s ice-cream chefs headed out to Italy and learn how to make traditional gelato using top-end Italian equipment. With locally-sourced milk and authentic Italian ingredients they’ve created icy delights with British sensibilities throughout a catalogue of over 60 flavours.

Love that Spiced Pumpkin Latte from Starbucks? Well try a Spiced Pumpkin ice-cream. Addicted to Jaffa Cakes? Never fear – Caffe Cream’s Accidental Jaffa Cake will provide a tangy hit you won’t forget.

Other mouth-watering ice-cream flavours include apple crumble, rhubarb and custard and even wasabi pea. There’s also low-sugar and low-fat diabetic ice-cream. Basically you have no excuse not to go there immediately for an ice-cream. Needless to say, we had to know more…

Liverpool Underlined: Tell us about the genesis of Caffe Cream.

Caffe Cream: Our position in the industry is a fast-casual dining restaurant with gourmet ice-cream as a core product. We have a full Anglo-Italian menu – rustic bacon sandwiches, scouse and paninis – which we feel combines the best of both cuisines.

We originally planned to open a coffee shop and signed up early for the new waterfront development in New Brighton but those plans took a hit when, six months before opening, a neighbouring unit was taken up by Starbucks.

The idea of competing with the giant coffee chain wasn’t appealing so we went back to the drawing board and decided to head out to Italy and learn how to make traditional gelato.

You actually went to Italy to learn how to make ice-cream?

Yes, we went to Rimini and visited a number of parlours over there and studied how they made their product, looking into the traditional recipes and then we came home, took that knowledge, and applied those production methods to recipes more suited to British sensibilities. I’m due to go back over to Sorento this Summer on a course – the trade over there is very receptive to people learning those techniques.

How do you make traditional ice cream?

It took us months to learn the secrets of great Italian gelato – without revealing our secrets, we don’t use eggs in our ice-cream and we do allow the base mixture to age for 24 hours. We formulated a recipe that combined equal parts top-end Italian equipment, locally-sourced milk and authentic Italian ingredients.

Tell us about your flavours and new creations…

With a catalogue of over 60 flavours, with 20-30 available at any one time, we’ve a huge variety that takes in traditional vanillas and chocolates to more sophisticated offerings such as apple crumble, rhubarb and custard and our Accidental Jaffa Cake ice-cream. With the latter, we were looking to recreate a chocolate orange flavour at the request of a regular.

Obviously that’s difficult as dairy and citrus are difficult to combine, so in the experimentation period in the lab we stumbled across an absolute dead cert for a Jaffa Cake recipe. We’ve just submitted it to the Great Taste Awards.

We also sell low-sugar and low-fat diabetic ice-cream, which we call our zero range. We use sugar
substitutes and skimmed milk so they’re diabetic-friendly and also good for parents who are aware of how much sugar their children are consuming.

Perhaps our most unusual ice-cream is our Wasabi Pea flavour combines the heat and strength of
wasabi and the result is still a great-tasting product – and it’s surprisingly popular! We’re always asking our clientele to challenge us on new flavours – we’re currently working on a Double Decker flavour and we’ve also launched a Malteser flavour; we like a challenge!