Strawberry & Basil
Blitz 300g strawberries and a small handful of fresh basil leaves, leaving a few strawberries in small chunks if you wish. Stir the puree into the custard before churning and freezing. Alternatively swirl in the puree after the final churn for a ripple effect.
Clotted Cream Fudge
Swap out the double cream in the basic recipe for 2 x 227g tubs of Jersey clotted cream and continue with the recipe as specified. Roughly chop 200g clotted cream fudge into small chunks and stir these into the ice cream during the final churn.
Bacon Caramel
Grill or fry 100g Roam & Relish Honey Smoked Streaky Bacon until crispy all over. Chop into small chunks along with 100g salted caramel fudge pieces and stir into the ice cream after the final churn. Don’t knock it til you’ve tried it! Also delicious with chocolate brownie…
Sticky ginger pudding
Break or cut ½ Stick Ginger Cake in small chunks. Cut 200g Stem ginger fudge into small cubes. Stir the cake and fudge into the ice cream after the final churn. Don’t worry if the cake breaks into crumbs, it’ll taste delicious! Serve thick slices of the ginger cake, warmed through with a dollop of ice cream on top – heaven.
Orange, dark chocolate and mint
Add the zest of 3 large oranges and a large handful of mint leaves and stalks to the cream instead of the vanilla in stage 1. Discard the mint before adding the cream to the eggs. Roughly chop 150g dark chocolate into chunks and add during churning before the ice cream sets.
Gooseberry fool
Add 350g gooseberries, trimmed, to a saucepan with 40g caster sugar with a splash of water and simmer until the fruit softens and the skins burst. Use a hand whisk to blitz the fruit before sieving to remove pips and skin should you wish. Allow to cool and stir into the custard before churning and freezing.