From Buenos Aires to São Paulo to Singapore to Connecticut, Gaby Baumatz is making the most spiked (and delicious!) ice cream ever.
When the government announced plans to lockdown at the beginning of the pandemic, Gaby Baumatz searched for comfort in the kitchen.
“My grandmother used to make ice cream, and I was trying to replicate it a few years ago. I decided to try it again, just for fun”, said Baumatz.
As the pandemic extended beyond our predictions, she continued to experiment in the kitchen and decided to embark upon a new venture devoted to the production of a new style of ice cream rarely seen before: alcohol-based ice cream. Alchimista Spiked Ice Cream was born.
But before launching a business, a lot had to happen. She reached out to an ice cream expert based in her hometown, Buenos Aires, and learned the ins and outs of ice cream science.
“Once I had the chemistry information, it became easier to understand what I was doing in the kitchen”.
Her family was astonished by the delicious tastes of alcohol-infused ice cream and jumped in. Her kids, Julia, Sami, and Tomas all came on board to help, especially because everyone was home.
The vote was unanimous: “Let’s start an ice cream business!” The plan gradually started to evolve. From her home kitchen, she started to produce a small inventory of ice cream. As social distancing was required, Baumatz started to host outdoor ice cream tasting events. “People love it! She says, with a smile on her face.
Raise your hand if you’ve ever been to an ice cream tasting? While this kind of event is barely an American practice, it should become one. I was there, mesmerized by the colors and flavors of the collection, hosted by Gaby Baumtaz herself. First, it’s a social gathering, and in times like these, we all need a really good excuse—like ice cream— to meet. Second, the tasting is conducted in great fashion, not too different than a wine tasting; pen and paper, everyone taking notes and comparing tastes. Third, I ended buying two containers that didn’t last more than three days in my house.
Gaby Baumatz was born and raised in Buenos Aires, Argentina. After a degree in architecture, she met her now-husband Adrian Isman and the couple have three children, now young adults. By courtesy of Mr. Isman’s job, the family became world travelers, moving first to Brazil, then to Singapore, to Brazil again, and then to Connecticut, where the family arrived in 2017 and is currently established.
“With all this world experience, I feel like ice cream is a continuation of my creativity. From home designer to ice cream maker”, Baumatz jokes. This ice cream is the apex between flavor, texture, package, and image. “I look for a strong flavor, powerful colors, and ice cream with a personality made with fresh ingredients and excellent quality. It’s a very unique product.”
Another Day, Another Ice Cream
Indeed. Alchimista Spiked Iced Cream presents 12 flavors (more to come!). Different flavors present different opportunities to indulge. The Paloma for example, is a Tequila-infused grapefruit sorbet, very much like a palate cleanser. The Chocolate Truffle is a perfect dessert. The Hazelnut Cream is the perfect snack. There will be a chocolate sorbet for those who are lactose intolerant. Baumatz uses two different bases for the recipes: milk-based (chocolate, hazelnut) and water-based (sorbets, grapefruit, lemons, etc). All ingredients are indicated on the label.
As the tastings grew into frequent events, Baumatz rented a commercial kitchen in Mamaroneck for production. She bought Italian gelato machines and keeps them in a special ice cream freezer. Alchimista Spiked Ice Cream delivers all over New York state. For Connecticut customers, a curb pick can be arranged.
You can find more info about Alchimista Spiked Ice Cream:
Email: [email protected]
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