Right off the back of my ultimate Magnum making experience in London this summer, for some reason this year I had a larger than usual taste for ice cream. As you may know, I try to avoid overly sweet things but from time to time it is always nice to treat yourself.
Out one day with a friend I had not seen in a while, on one of London’s 30 degree summer afternoons – oh, how I miss the sunshine, we had eaten an early lunch and were on the hunt for dessert around the Soho area.
Ending up on Rupert Street, which is basically a stones throw from China Town (Leicester Square) we found Yolkin. A brightly coloured, whimsical store specialising in ice cream sandwiches, but not just any ice cream sandwiches, Yolkin makes them from macaroons and puts them out there in various bold shades and pastel hues.
Starting out as a confectionery stand at a food market, creator Sammie Le now has her very own place to serve cylinders of ice cream, enclosed in two macaroon shells and finished with quaint little edible decorations.
The name Yolkin comes from the creator Sammie Le wanting to use up left over egg yolks whilst baking. The result was egg yolk ice cream and once this was combined with macaroons, Yolkin was born.
In terms of flavours there is the ecclectic mix you would come to expect from a store like this. From lychee to blueberry and a whole host of more regular flavours in between, when I went into Yolkin I was torn between having something that I thought looked the best and what I thought would taste the best. The store also has vegan options available.
After looking closely at the Candy Floss Unicorn (because, obviously) which consisted of what I think would be unimaginably sweet candy floss flavour ice cream inside a unicorn macaroon, complete with edible horn, I opted for the Sea Salt Caramel Mermaid. Served with caramel ice cream inside a turquoise and, a colour which I love to describe as, sea-foam green macaroon, I found the macaroon to be very sweet and the ice cream disappointingly hard – probably due to the excessive egg yolks used in its production.
For those among us that are not ice cream experts, I researched this and apparently egg yolks help keep ice cream frozen for longer so that makes perfect sense as to why the ice cream in this store was so hard and not swirly or remotely scoopable. I do understand that softer ice cream would not be as aesthetically pleasing in the ice cream sandwiches, but still.
My friend picked the Chocolate Sundae option; a pale pink macaroon with a chocolate ice cream filling, topped with hazelnuts and sprinkles with a cherry on the top.
There is a seating area in the small store as well as some benches outside in the street, which is where we sat. Unfortunately as good as they look, these were very disappointing for me. Whilst they were not bad by any stretch, I will not be rushing back to spend another six pound something on them.
Do you like the sound of a macaroon ice cream sandwich and would you like to try it? Or perhaps it is something you have tried before, either way let me know your thoughts in the comments below.