Dawlish's finest ice-cream establishment- clotted cream ice-cream deliciousness, in a gluten free cone with extra clotted cream on top to create that delicious half frozen but still soft clotted-cream-ness (and to fully clog any arteries).
Where and how is it used?
Greedily gobbled at the seaside after a long cycle ride. To wish away the rain!
What did you or someone else pay for it?
I can't actually remember! Under £2?
Why do you want to add it to the museum?
Foods are so quickly eaten, and it's so easy to focus on how tasty they are, and to forget who's behind their creation, production and delivery.
It was also delicious, and who can beat full-fat creamy deliciousness?
How was it made?
Is made in a factory
Is produced by local cottage industry
Is made to particular specifications
Is craft / hand-made
Is a service
Materials & Making
Who made or produced your commodity?
Who was paid to make it?
Farmer, transporter, 'ice-cream maker' (not sure what they're called?!- person who mixed cream, egg etc. together), cow??
What skills does it take to make it?
Agricultural skills, culinary skills, sales skills
Where was it made?
What does it cost to make it?
Not answered yet
What is it made from?
Buying & Owning
Who decides how much it costs?
Farmer, producer, mostly Gay's Creamery
Who or what assesses its quality?
Professional ice-cream taster? Food Safety Hygiene authority
Where is it sold?
Who or what sells it?
Delicious ice-cream shop
How did this thing arrive from where it was made to where you got it?
In a cone, dripping down the sides.
Where is it used?
Not answered yet
Where is it kept?
Not answered yet
How and by whom is it cared for?
How long will it last?
Depends on how fast you eat it
Where will it go when it's finished with?
What is it worth?
Less than £2 (but after a hot cycle, it's invaluable!)
How do you and others value this commodity?
See the values contributed by visitors and those of the donor. And add your own values to this commodity.
|Total times valued||2|
|Controversy||41.25 (0 = most controversial)|
What do these numbers mean?
This data that we have collected over time in our database means nothing without interpretation. A relational database, which we are using here, is technology that enables designers of websites and software to compare, contrast, interrogate and infer relations within data. The act of designing a database is not objective but driven by the agency of its creators and owners.
Within the MoCC Collection data is used to help think through the relations between values, commodities and data. Can we describe our values using sliders and numbers? How do we infer meaning such as controversy from data?
Below is a brief explanation of the some calculations and how these help make decisions about what is shown on the site.
(Total Positive Values) + (Total Negative Values)
The closer the value is to zero the more controversial it is in relation to other commodities. Used to infer that values associated with one commodity divide opinion more than another.
Average Value Score (used in the sliders):
(Total Positive for Value + Total Negative for Value) ÷ Total Times Valued
Used to infer a collective value associated with a commodity.
How do you value this commodity?To add your own values click VALUE THIS COMMODITY and move the sliders left and right to add your own values - then click SUBMIT
Questions and answers
Help to reveal unknown quantities, properties and uses of this commodity by answering this MoCC curator's questions.
This is a truly amazing question, and you know what, a seasoned ice cream eater and I’d never even thought about this before!
I would say, rather elusively (mwahahaha) ‘it depends’!
Mijael Feldman, owner of an ice cream chain with 45 stores in Chile informs me that his mark-up is around 40% (https://www.startups.co/answers/707/what-are-average-profit-margins-in-ice-cream-store-business)
Although doing some internet digging and I found answers ranging from a 400%-700% mark-up for those who outsource production and due their due diligence (I’m looking at you theatre ice-cream and not kindly!!!)
Although things get even more complicated when you think about the fact that you can’t just let frozen dairy deserts ‘sit’ as stock – if you don’t sell your deserts it’s a complete loss and its thrown away! Or what about if you own a frozen dairy deserts chain or just a single store, stores in shopping centres, streets, or karts at events and parks – or even all! Overheads will vary with facilities/ costs. Also, if you serve ice cream without a specific measurement your costs would vary due to the size of each portion you serve. What is you make your frozen deserts on-site or outsource from various suppliers? Also, it depends on the state of the market – dessert foods can be a tricky area in today’s more health-focused world. What about spoons, toppings and napkins?! Think about promotions, loyalty schemes and marketing costs too. If you focus on high market ice cream, you can charge high and keep costs down.
This pretty neat soft serve ice cream profit calculator tool can help you work out your exact profit for each cup/cone, daily, weekly, monthly, and yearly based on a five ounce serving! Pretty cool! http://www.taylornewengland.com/sales/soft-serve-ice-cream-profit-calculator/
I don’t know about you but I certainly have a brain freeze now! (hoho!)
Question: Have you ever made ice-cream?
I actually have! Although, I can’t remember exactly how, or why or when, apart from that it was when I was about 10, how terrible is that! All I remember is being incredibly impatient for the damn thing to freeze! I remember my mum putting the ice cream liquid mess into an old quality streets tin and being disgusted! I also remember the ice-cream being much yellower then I expected and breaking off in little, soggy chunks rather than nice, smooth scoops! I also remember it being pretty bland – the same skills reflect in my cooking today!!
If you want to be more successful in your attempts to make ice-cream I suggest seeking more professional advice!
Here’s a BBC recipe to make a creamy vanilla ice-cream (with a helpful tip for kitchen-o-phobes like myself!) http://www.bbc.co.uk/food/recipes/how_to_make_ice_cream_97157 if you’re more of a Guardian fan, here’s an alternative https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/17/how-to-make-ice-cream
Or if you’re feeling adventurous you could try….
http://www.cookingchanneltv.com/recipes/packages/best-summer-and-grilling-recipes/summer-dessert-recipes/photos/creative-ice-cream-recipes - this website includes recipes to make some really wacky flavoured ice-cream such as trail mix, pumpkin stracciatella gelato, brown butter bacon and even CURRY AND MINT!
This recipe doesn’t even require an ice cream maker – RESULT! http://www.huffingtonpost.com/2010/08/11/ice-cream-without-machine_n_678602.html
Some interesting facts about ice-cream to spark your ice-cream making journey!
• Top 5 Ice Cream Consuming Countries in the World (per capita, gallons per year) New Zealand: 7.5. ...
• The world's tallest ice cream cone was over 9 feet tall. ...
• Most of the vanilla used to make ice cream comes from Madagascar & Indonesia.
• Chocolate syrup is the world's most popular ice cream topping.
Ice-cream lovers fall asleep reading these nifty pieces and be sure to impress at your next ice-cream themed dinner party!
Hope this sparks your imagination, it’s sure sparked mine!
Question: How should cows be paid for their work?
Oooh what an interesting question!
Many would argue that it might be best if we didn’t milk cows at all, considering they can’t give their consent and it may sometimes be painful for them, and to ‘let cows be cows’, for more on this opinion, read this excellent thought piece - http://www.independent.co.uk/life-style/food-and-drink/should-we-be-drinking-milk-arguments-for-and-against-dairy-10192238.html
However, if you’re of the belief that cows should be paid for their work apparently cows really like apples, who’d have thought it! (http://familycow.proboards.com/thread/8143) if you really want to gain a cow’s affection you could even treat your cows to some home baked rolls – hand-fed of course! Also brush, brush, brush… seems to be the quickest way to any critters heart! If they stretch their necks out and give you a lil lick it’s a sure sign your paying them in love is doing the trick! Lots of rest should do the trick too, only milking cows once or twice a day is considered the most ethical http://www.hobbyfarms.com/once-a-day-milk-cows-3/
These cows certainly how an opinion on the matter!!! https://www.google.co.uk/search?q=paying+cows&client=safari&rls=en&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjdp5mW7_fVAhUpB8AKHWilBaAQ_AUICigB&biw=1167&bih=728#imgrc=zj0aoHZ32-J4CM:
Hope this sparks some thoughts!
Question: Tell me about your dream ice-cream.
Oh man, could you have asked a more difficult question!!
I think the BEST ice-cream I’ve ever had has to be a blackcurrant and clotted cream ice-cream from Buckingham Palace last year (it’s deliciousness may have stemmed from the 20,000 steps I did that day and the heat but it stands none the same!) Although, considering that’s a rather difficult dessert to get a hold of, and ice-cream braggers are up there with the worst kinds of people, I’d say my favourite supermarket ice cream is Pecan Praline by Häagen-Dazs although I have no self control and will eat the whole tub so limit my consumption to special occasions (birthdays, essay deadlines, Fridays, sunny days, wet days, normal days….)
My DREAM ice-cream is another matter. I kid you not I prepped for this question by drawing a full blown COLOURED picture – I take my ice-cream seriously. Three scopes, two chocolate and hazelnut gelato and one ‘crema’, a sort of custard/cream flavour. White chocolate and milk chocolate warm sauce, with Ferrero Rocher on top of a warm Belgium waffle (is that cheating?)
And if all this talk about ice-cream has made you hungry, take a look of this ranked list of the WORST ice-cream flavours of ALL-TIME to snap you out of it! Garlic, horseradish, lobster, and COLD SWEAT did it for me, yuk! http://www.huffingtonpost.com/2014/07/02/worst-ice-cream-flavors_n_5547394.html