Paul’s Homemade Ice Cream founder turns egg yolks into frozen gold
Paul Ballen is the co-founder of Paul’s Homemade Ice Cream. He tells Margaret Harris how his hobby grew into a business
What led to you setting up the business?It was something that started up as a hobby during my university studies. An ice-cream machine for my 21st birthday eventually led to the business that it is today.What made you decide to go into the business of selling ice cream?I travelled to the US quite often as a kid [his father is a New Yorker] and was exposed to the huge ice-cream culture there. That gave me the passion to experiment with ice cream and to replicate that culture here with a South African twist.story_article_left1Making ice cream has now become a tool to create spaces for people to have experiences and to educate, employ and empower local people.How do you decide on new flavours?This is where most of my time is spent in the business. Lots of research, experimenting, brainstorming.We spend a lot of time at HQ discussing how to innovate and create different flavours. Our flavour-of-the-month campaign allows us to create flavours around relevant themes or topics.And what is ...
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