Ice Cream & Sorbet
Celebrating making ice cream for 21 years, yes it's true!
From the days of wholesaling tubs of vanilla and honeycomb to numerous farm shops and delis; I can honestly say I am really enjoying making small batches of delicious flavours for you to try.
My recipe is simple: fresh cream, milk, free range eggs and unrefined sugar - but it is the locally grown fresh ingredients that work the magic! Taste your way through the seasons, choose from rhubarb, strawberries, elderflower infusions, mint infusions, raspberries, gooseberries, loganberries, cherries, blackberries, figs, plums and damsons to name but a few.
Of course, Honeycomb will always be the favourite but the choice of chocolate ice creams has caused a bit of a stir! Choose from Pump Street's 60% Ecuador, Tosier's 70% Belize or their Colombian mocha or there again Pump Street's 75% Jamaican chocolate sorbet!
My little counter top ice cream machine is always busy churning away the 'Sorbet of the Day'. Fabulous fruity flavours include raspberry, gooseberry, apple, pear and blackberry alongside the ever popular lemon. Vegan friendly, refreshing and just what is needed on a warm Summer's day.
Take home tubs are always available in a variety of flavours, or if you fancy taking home a selection of flavours from the ice cream cabinet, I can scoop them into a take home tub too.
To find out more about how I make ice cream, just click here!