Kelly’s Clotted Cream and Raspberry Real Cornish Ice Cream is the latest addition to the Kelly’s Of Cornwall Range. We were offered the chance to try it and of course jumped at it.
Available in Sainsburys and Waitrose and all good supermarkets, we had it with a delicious Raspberry and Coconut cake from the Cook Food stores which complemented it well.
As before, when we reviewed the Kelly’s Of Cornwall ice creams, it’s about portion size – I’m pleased I can have a decent scoop and the calorie content isn’t too high. The ice cream has a lovely creamy flavour and the raspberry is delicious – while still being nice and smooth.
We’ve also tried the Kelly’s Clotted Cream and Raspberry Ice Cream with a bramble and apple pie last weekend that we made after doing a spot of foraging which works as well.
Kelly’s has been producing Cornish ice cream for over 100 years in Bodmin, Cornwall using only the finest dairy ingredients. They’re also the only genuine Cornish ice cream which is made in Cornwall and available nationwide.
Kelly’s of Cornwall Clotted Cream and Raspberry Ice Cream is available from selected supermarket stores nationwide, RRP £3.99 for a 1-litre tub.
Are you old enough to remember Ice Magic? We are, and wanted to try making some home made ice magic – read on…
Home made ice magic is something I’ve often wanted to try. It’s a runny chocolate topper you put on ice cream, and it solidifies once it makes contact with the cold, leaving a crunchy chocolate top – oh and you can’t buy it any more. I’ve been dying for SO long to attempt to make our own and found that all it requires is chocolate and coconut oil. Our tub of oil was nearly empty so we picked some up when we went shopping in Sutton, before heading to Asda to pick up some Cadbury chocolate to do the hard work. There’s a Google+ album here.
After that it was all down to the preparation – we needed to make home made ice cream with our home made Ice Magic, obviously!
Strawberry was the flavour we opted for – put into the ice cream maker with the simple ingedients of 300g fresh strawberries, 200g double cream, 200g skimmed milk, two egg yolks and 70g icing sugar. I’ve posted the base recipe on here before now. It took about twenty minutes to prepare and with the chilled bowl having been in the freezer for over 24 hours it was ready to be kept fluid and aerated while getting colder.
The experiment was next – our home made ice magic. I’ve been dying to try this for so long, so weighed out 200g of chocolate and broke it up. I used one plain Cadbury Dairy Milk and most of a Cadbury Dairy Milk with Oreo Cookies (this has bulked up the sauce and makes it hard to squeeze out of the bottle we’ve used, so I’d recommend a chocolate without extras).
They were broken up and then melted over a pan of boiled water, and once smooth (with oreo bits in my case) I added 100g of coconut oil. The oil will stop the mixture from going solid (which is what you need it to do when it comes into contact with the cold ice cream). I’m wondering if this would also work for a fondue, so may have to try that another weekend…
Once the mixture was smooth looking (with bits of oreo floating in the top, sigh) I decanted it into an old ketchup bottle which made pouring over the ice cream much easier.
It was ready but still soft so we put it in the freezer for a bit longer – you need it to be cold for the chocolate to set.
The result? The home made ice magic works! Genius! I squirted a bit too much over the ice cream, and Shaun – ever the doubter – told me I’d put too much on. By the time we’d taken it from the kitchen to outside it had set complete with the spoons stuck to the chocolate – a success!
So if you want to try home made ice magic as well, it’s two parts chocolate to one part coconut oil. It leaves a thinner mixture but the colder the ice cream the better it will set and I’d like to think with the inclusion of coconut oil there’s a level of healthy in there too…
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So we have our Ice Cream Maker – the Silvercrest one from Lidl, and have used it a few times now. The mixture is the same basic base for the cream, now it’s just the different flavour before we’re going to try things like sorbets and so on…
So, that’s two egg yolks, 70g icing sugar, 200ml milk and 200ml whipping cream (1) – and same as before, mix the yolks and sugar together, add 200ml of milk (2) then whip the cream until stiff (3) and add to the mixture (4).
Now comes the fun part as you add your flavour (5). This time I went for blueberry and pear, and blended it up – the pear kept quite bulky in parts and I found the blueberry left a few speckles – but that made the finished mixture look better.
I had 200g of blueberries, 100g of pear.
As ever, I forgot to leave the mixture to be chilled for four hours before adding to the maker, and put it in immediately. After 30-40 minutes it was ready, and was pretty darn good – for something I had no idea would work, the two flavours were really subtle together. I actually made it to share with my pals who were staying over on the Friday after BritMums but I forgot (SORRY!) – we tried some today and it is still pretty good.
Shaun has spotted the ice cream gets quite icy – and reading up on it, this is due to a lack of ‘oily’ substance – or rather, something which won’t freeze. I’m not keen on adding anything extra, another suggestion was to remove it from the freezer 20 minutes before serving which we think may work. We’ll see…
Anyway, we’re pleased with the results – now I need to work on getting more milk and less cream into the recipe – after chatting with Maggy Woodley of Red Ted Art about making ice cream in a can with just milk and fruit, as well as ice and salt for the chemical reaction to make the mixture work – so stay tuned!
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