By BOBBIE HINKLEY

ISCREAM, you scream, weall scream for ice-cream!But let’s face it, that’s just

bad manners.So instead, I’m going to

suggest that when you nextvisit the York Olive OilCompany (or the PennyFarthing Sweetshop in York)you politely ask for one of itsfreezing-cold, flavour-packedand above all delicious YorkIce Cream Company ice-creams – you will not regret it.

It’s a story that started out inthe kitchen of Arnaud Courtin,a French foodie who movedto York in 1996 with his familyand kick-started the AshworthRoad-based York Olive OilCompany which beganchurning out olive oil in 1997.

For years olive oil, real jamsand marmalades, chocolate,woodfired sourdough breadsand tapenade were craftedwith home-grown and quality-bought ingredients and soldin the onsite shop on theoutskirts of town.

Until one day in 2009 whenArnaud’s wife Danielledecided to make a batch ofice-cream using a smallSunbeam machine designedfor the home kitchen.

It was such a hit with herfriends and neighbours thatDanielle decided to enter it inthe annual Perth Royal Show’sice-cream class.

Arnaud protested, telling

Danielle that product enteredinto the show needed tocome from a registeredbusiness and not just thehome kitchen of any Tom,Dick or Harry.

So Danielle did what anypassionate woman would do -she registered a businessname, entered her oldfashioned honey flavouredice-cream and won gold.

Since then Arnaud hasacquired a business partner inclose friend and neighbourJenny Baxter, while his wifeDanielle and Jenny’s partnerMatthew Chinn continue towork other jobs outside of theolive oil and ice-cream realms.

Traditional methodologiesand investment in new (andlarger) equipment has seenthe boutique factory and olivecrushing plant morph into alabour of love with ice-cream(and supreme quality extravirgin olive oil, jams andbreads) at its very heart.

Arnaud’s original olivegrove and herd of goatsbrought a taste of Europe tothe Avon Valley and he saysthe recipes and dedication tothe good quality, handmadeand wholesome products hassimply evolved, and perhapseven got a little out of handthanks to the enthusiasm of allwho are involved in thebusiness.

But despite his passion forevery product that rolls out ofthe kitchen, ice-cream is

where it’s really at. “Ice-cream is a very

pleasant thing because itmakes people happy,” Arnaudsaid.

“In France we eat inmoderation and we like thingsthat are quite decadent.

“It’s rich in flavour andcalories of course – I don’tmake the diet stuff.”

And why would he, withsuch an amazing assortmentof beautiful and naturalflavours on hand.

Everything is done the hard(and old fashioned) waywithout the presence ofartificial flavours or colouring.

First the eggs are crackedand yolks separated from thewhites before sugar is addedas well as milk and cream toform a custard.

Then the all-naturalflavouring is added in theform of jarrah honey,chocolate, salted caramel,chocolate hazelnut, lemonsorbet, liquorice (made withreal Pontefract cakes fromEngland), macadamia, mango(using Kensington Pridesgrown in Carnarvon), nougat,rum and raisin, espresso,pistachio, strawberry andvanilla (prepared using sevenMadagascan bourbon vanillapods for every litre of milk).

Arnaud and Jenny are alsostarting to dabble in themaking of sorbets flavouredwith passionfruit, raspberriesand strawberries depending

▲ Arnaud Courtin (left) with his business partner Jenny Baxter's daughter Mary Chinn (9) at the recentYork Medieval Fayre. According to Mary's dad, she's a big fan and devourer of vast quantities of the YorkIce Cream Company's chocolate hazelnut flavour. Photos: York Ice Cream Company

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Old-fashioned flavour hit

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on the season and fruitavailability.

Batches of about 500 littlepots are made at one timewhich means Arnaud workswith seven to nine litres in thekitchen.

It’s a slow process. WhenRipe caught up with Arnaudat 2pm one afternoon lastweek he had just finishedputting the final touches ona batch of ice cream hestarted making at 4:30 thatmorning.

With no formal training inthe ice-cream or gelatobusiness he took a shortcourse a few years ago to seewhat the rest of the artisanmarket was up to.

Arnaud was surprised bythe number of boutiquebusinesses which failed tomake custard from scratchand use real fruits, nuts andproduce over processed syrupflavourings and artificialcolours.

“I was amazed that hardlyanybody does it anymore,” hesaid.

“And for that reason ourproduct is completelydifferent to anything else onthe market.

“To me, most gelato tastesthe same.

“Everything we do here,including the jams and thingswe make with our home-grown fruit, is based on thepremise that if the label was tofall off you’d know exactlywhat it is you’re tasting.

“Unfortunately that’s notalways the case in the widermarket.”

Arnaud said the businesscontinues to make smallinroads when it comes tomaking a name for itself and

in a bid to maintain itsintegrity, doesn’t advertise ormarket its product.

The York Ice CreamCompany’s ice-cream is madeall year long and contrary topopular belief, more is sold inwinter thanks to the regularstream of travellers that cometo have a look around theAvon Valley during the coolermonths.

“Small businesses are aboutperseverance and not having

expectations that are toohigh,” Arnaud said.

“If you do what you loveyou’re always bound tosucceed.”

So next time you’re in Yorkstop for a picnic in the OliveOil Company’s grounds,wander around the olivegroves, sample some awardwinning extra virgin olive oiland whatever you do, don’tforget to top it all off with oneof Arnaud and Jenny’s

fantastic ice-creams. Also keep an eye out for

Arnaud on his ice-creamtricycle at local eventsthroughout the regions.

▲ How to pick just one when there are so many flavours!

◗ York Ice CreamCompany

◗ Arnaud Courtin & JennyBaxter

◗ (08) 9641 2200◗ www.yorkoliveoil.com.au

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