Today I would like to introduce you to the lovely Tina Basson - the face behind Tina's Lofty Creamery.
I have known Tina for about 3 years, and was so fortunate to be part of her journey from being an employee to travelling & being an au-pair to owning her own business. As you have probably realised, we have such a heart for small businesses and especially those involving ice-cream 😉
1. Who is Tina Basson?
Tina Basson is a Boland country girl turned Namibian camper, fashion designer turned ice cream maker. As much as she enjoys wearing her vellies and camping, she enjoys and appreciates design and fashion. She is adventurous, creative, funny and hopes to inspire others through creativity. A believer, risk taker and encourage.
2. How did you start out as a delicious ice-cream maker?
Ha, good question. I'll try to keep it short. There are a few reasons: firstly, I, myself, have always had a soft spot for ice cream. It is one of my favourite things! Secondly, I was exposed to this type of ice cream through two friends in Stellenbosch who make artisan ice cream(Ice Cream Community and Fanny Chanelle) and this intrigued me - the interesting flavour combos and creativity that revolves around it. Thirdly, being an au pair in Austria for a few months in 2014 and having to cook for the family sparked my interest in food and flavour combinations.
One thing that played a crucial role in my journey was wen I realized that I do not have to bind myself to what I have studied - that was the moment when I opened my heart to other possibilities.
3. How and when did Tina's Lofty Creamery come to life?
It all started when I moved to Windhoek, Namibia, with my husband. We brainstormed many ideas of possible businesses until one day the idea of ice cream came to mind. The sun shines in Windhoek throughout the whole year and the market is hungry for new, fresh, quality and local produce. Before I knew it the ice cream machine arrived in Windhoek and I started churning. The name 'Lofty' is derived from my maiden name which is 'Loftus'. Lofty was launched 4 September 2016.
4. What is your favorite part of making ice-cream?
Creating a new flavour combo and nailing it! Doing markets and engaging customers are also one of the greatest rewards.
5. Where do you get your ice-cream flavor inspirations from?
Just about anywhere - from reading food magazines and recipe books to eating at restaurants to basically making flavours to my personal taste and preference. I am often intrigued by flavours that are a little bit off beat for e.g. Earl Grey and Lavender or Basil(which I am yet to experiment with).
6. We adore your logo, where did you get the idea for your business design from?
Why thank you! I wanted to create a logo that resembles something of who I am and that evokes a feeling of joy. To be honest, I had a completely different idea in mind when I started designing and then I ended up with the logo I have now. So, I thought 'oh well, I'm just going to go with it. Maybe it is exactly what it should look like.'
I took inspiration from my natural surroundings like succulents which grow well in Namibia's dry climate and the Lilac Breasted Roller that is one of my favourite birds. From there I just went the flow of my pen and personality.
7. Please share one of your winter flavors with us?
My winter flavours are still in the making, so I'll share one of my very first and classic recipes that re delicious all year round.
(You can see the recipe below)
8. Are there any other skills you are curious to learn?
Yes! Apart from ice cream I would like to practice the skill of illustration and typography. I would also like to learn more about knitting - it might sound old fashioned, but it's a skill that can be applied in so many creative ways.
9. If any of our readers wanted to buy and ice-cream maker what would you recommend?
I would suggest to use the online store yuppiechef.com as they have a few different models of domestic ice cream machines to choose from.
10. Where can burst readers get some of your yummy ice-cream?
For the Burts readers in Namibia Lofty ice cream can be bought from The Joy of Food or eat@(Gustav Voigts Centre) in Windhoek or Cordes & Co. in Swakopmund. I also sell at the Windhoek City Market. To those who are not in Nam, it's worth making the trip - for the beauty of Namibia and for Lofty ice cream, of course.
Readers can also have a look at her Facebook and Instagram pages right here:
HONEY & LAVENDER HOMEMADE ICE CREAM
Makes approximately 2.3L | It’s a custard base and therefore very creamy
This flavour is one of my favourites - so French! It’s a subtle flavor and an amazing combination of aroma and mild sweetness. There is an element of elegance to it: first ‘tasting’ the lavender with your nose and from there… it’s just creamy and dream
What do I need?
1L Fresh Cream
10 Egg yolks
1 Cup Castor sugar
1 Cup Lavender Blossoms
1/3 Cup Honey
How do I make this?
- Heat the cream, milk, lavender blossoms and honey in a large sauce pan over medium to high heat – until 75C. Whisk every now and again and keep an eye on the temperature.
- In the meantime whisk the egg yolks and castor sugar until light, fluffy and thick.
- When the cream mixture reached the desired temperature add a little bit of the hot mixture to the egg mixture, continuously whisking. (This step is to ‘temper’ the eggs – to slowly raise the temperature of eggs without cooking them).
- Add the eggs to the cream mixture in the sauce pan.
- On low heat and continuously stirring bring the mixture to 75C once again.
- Pour into a bowl and place it in a bowl with cold water and ice. The quicker the mixture is cooled down, the better the texture. Then place in the fridge for about 3 hours.
- Strain mixture through a muslin cloth and freeze in an ice cream maker according to manufacturer’s instructions.