Featured

Kent Ice Cream

Ice cream…it’s lovely stuff. Cooling in the summer, a wonderful treat, something to add to a good pud – hot or cold – and a memory of childhood all churned into one delicious dessert. At this time of the year, the ubiquitous ice cream van reigns supreme, but don’t forget the Kentish craftsmen and women who create their very own versions of this most universally loved of luxuries.

Kent Ice Cream Makers

 

  • Solley’s // Deal

 

Milk from Guernsey cows is the best for making ice cream, and since the herd at Solley’s Farm is from Guernsey, making ice cream was a natural progression for the family run business. This was in 1985, and Solley’s ice cream has been a firm favourite ever since. With almost all of the base ingredients being sourced locally, this is a true Kentish delight.

Flavours from Solley’s include traditional vanilla, wild strawberries and cream, iced coffee, salted caramel, blue bubblegum and liquorice allsorts. There are 15 fabulous flavours in total.

www.solleysicecream.co.uk

 

 

  • Simply Ice Cream // Ashford

 

Owner of Simply Ice Cream, Sally Newell, ran a catering business for more than 20 years and it was her homemade ice cream that always received the best feedback. This helped Sally to choose a new direction; she would stop catering and focus solely on ice cream instead. And that’s exactly what happened: Simply Ice Cream is now a premium ice cream brand that is much loved. The fact that ingredients are locally sourced where possible and that the ice cream is free from additives and preservatives makes it even more special.

Try Kentish cobnut fudge, caramelised brown bread, divine chocolate or pistachio (among others) to get the full idea of what Simply Ice Cream is all about.

www.simplyicecream.co.uk

 

 

  • Taywell Ice Cream // Paddock Wood

 

In 2006, there was a problem. Surplus fruit from farmers markets was going to waste. But, then the clever people at Taywells decided that they could use it by making ice cream – after all, if they loved the stuff, surely other people would too? That did, indeed, happen to be the case – in fact, Taywells Ice Cream has won over 20 prestigious Great Taste awards to prove it.

Most of the recipes used to make Taywells ice cream are gluten free, to make it all the more inclusive. There are flavours that include black sesame, cherry, mango and raspberry ripple, Turkish delight and Kent cobnut.

www.taywell.com

 

Kent Ice Cream Shops

 

  • Sundae Sundae // Whitstable

 

Sundae Sundae is a family run business in gorgeous Whitstable, offering homemade ice cream in a variety of exciting flavours including bacon, maple and cobnut. The cones are available gluten free if required, and everything is suitable for vegetarians; there are even some vegan options, particularly when it comes to the luxury sorbets on offer.

As well as ice cream, Sundae Sundae offer everything you need for a fun day out at the beach including crabbing gear and beach toys.

www.sundaesundae.co.uk

 

  • Mackari’s // Herne Bay & Sittingbourne

 

Mackari’s prides itself on a warm welcome for everyone at all its four locations – three in Herne Bay and one in Sittingbourne. With authentic, expertly made coffee, carefully chosen food options and of course the homemade Italian gelato-style ice cream, you have everything you need here to enjoy a lunch, a snack, or a quick treat.

If you like the idea of mint, peanut butter, rum and raisin, Baileys, apple crumble or banana (as just a few examples) then head down to Mackari’s.

www.makcaris.com

 

 

  • Scoopid // Maidstone

 

‘Gelato is the Rolls Royce of ice cream’ states Scoopid’s website, and they may well have a point. Gelato is Italian ice cream, but made slightly differently to traditional ice cream; there is less buttercream, for example, and it is lighter and less full of fat making the flavours stand out. The texture is utterly smooth. At Scoopid you can experience gelato as it is meant to be…in a plethora of delicious ways.

As well as this famous gelato, Scoopid offer milkshakes – made with their own ice cream, naturally – and waffles. It’s the perfect place for a treat.

www.scoopid.co.uk

 

 

  • Treatz // Gravesend

 

Treatz began life in Berkshire, but soon started to expand across the country, and we’re lucky enough to have one in Gravesend. With a fun, retro diner vibe, the ice creams at Treatz are magnificent – rising high from the dish and definitely needing a long-handled spoon to be enjoyed to their fullest, there are 40 flavours of amazing gelato ice cream to choose from.

Enjoy your ice cream in a cone, in a waffle basket, as a sundae, or even – if you think you can handle it – in a freakshake; a mega-milkshake including ice cream, cake, sweets, waffles, sauce and anything else that can be thrown at it, which tastes incredible!

www.treatz.co.uk

 

  • Morelli’s // Broadstairs

 

Morelli’s began in 1907 in – perhaps surprisingly – Scotland. Giuseppe and his son Mario, who had recently arrived from Italy, decided to start their own gelato business in their new home. They had no idea what to expect, or whether this treat would be popular, but they went ahead; and we’re delighted that they did. There are now 18 Morelli’s ice cream parlours across the world, including our very own in Broadstairs, which opened in 1932.

www.morellisgelato.com

 

 

  • Four Winters // Bluewater

 

Each season has its own unique flavours and the brains behind Four Winters take this to heart, introducing different limited edition ice creams every three months. This alone makes Four Winters stand out, but there is something else unique about it, the ice cream is made using liquid nitrogen and you can watch it being created in front of you in moments. As well as the flavours on offer, you can create your own special bowl with a variety of different toppings.

www.facebook.com/FourWintersUK

 

 

  • Creams Café // Tunbridge Wells, Bexleyheath, Canterbury, Bromley, Rochester & Orpington

 

The idea behind visiting Creams is that you can treat yourself and indulge, and with the delicious flavours of real Italian gelato on offer – including Maltesers, cookie dough, white chocolate, Oreo and toffee butterscotch, the impressive sundaes and the stunning desserts – that’s exactly what you can do.

www.creamscafe.co.uk

 

 

  • The Bears Trading Company // Tankerton

 

The Bears Trading Company doesn’t make its own ice cream, but it does utilise ice cream made in Kent to create some fantastically delicious desserts.

www.thebearstradingcompany.co.uk

 

  • Sorbetto // Ramsgate

 

There has been an ice cream parlour at this spot for over 70 years, and Sorbetto has taken up the mantle beautifully. As well as being able to taste the delicious flavours within the shop itself, you can take them home too, and even have Sorbetto cater your event or party!

www.sorbetto.co.uk

 

 

  • Creams Factory // Tonbridge

 

At Creams Factory you can actually watch gelato being made and it’s a fascinating sight. There are a number of intricate parts to the process and each one is on display for customers to enjoy here. That’s not the only thing they can enjoy, of course. The gelato produced at creams is a delight; delicious, creamy and different. Flavours include raspberry, dark chocolate, coconut cream, cinnamon, almond and pear.

As well as gelato, you’ll find freshly baked goods such as croissants and waffles, and hot puddings – all of which complement the ice cream perfectly, of course.

www.creamsfactory.co.uk

How To Make Your Own Ice Cream

If all of these ice creams and ice cream parlours have inspired you not only to taste the variety of flavours on offer, but to make some of your own, insideKENT can help you do just that. Making ice cream is an art, but it is certainly something that can be learnt at home, as many of the ice cream experts can attest to. So here’s how to get started. Remember, there are a variety of different ways to make ice cream, so the first step is to work out which method is best for you.

The following methods all make vanilla ice cream, but there is no reason why you can’t experiment and try different flavours too. Just throwing in some chocolate chips or chunks of fruit can really make a difference.

The Bag Method

 

  • What you need:

 

250ml pouring cream

2 tbsp sugar

½ tsp vanilla extract

3 egg yolks

20-30 ice cubes

100g rock salt

Two freezer bags (one large, one medium)

 

 

  • What to do:

 

In the medium freezer bag combine the cream, sugar and vanilla extract. Make sure the bag is properly sealed.

In the larger freezer bag, combine the salt and the ice.

Place the smaller bag into the bigger one and shake vigorously for around 10 minutes. By this time the ice cream will have formed and hardened and you can eat it right away.

 

The Freeze & Stir Method

 

  • What you need:

 

250ml pouring cream

2 tbsp sugar

½ tsp vanilla extract

3 egg yolks

 

  • What to do:

 

Make your ice cream mix and then pour it into a plastic tub (or something equally freezer proof) before placing it in the freezer for 45 minutes.

After this time, remove the ice cream from the freezer and, using a whisk, a spatula, or a handheld blender, stir the mixture vigorously. Make sure it is completely broken up and the return it to the freezer.

Take it out again after 30 minutes and repeat the stirring action. Keep doing this every 30 minutes for around three hours.

 

The Blend & Freeze Method

 

  • What you need:

 

250ml pouring cream

2 tbsp sugar

½ tsp vanilla extract

3 egg yolks

 

 

  • What to do:
  • This method requires you to use a blender to ensure that your mix is completely smooth. If you’re going to add extra ingredients, or even syrups for flavour, you should do so in the blending process.

Place the mixture in an airtight container and then into the fridge until it’s firm. At this point, although the ice cream isn’t frozen, you can enjoy it as a smoothie (just add yogurt) or as a simple cold dessert if you want to.

If you want to have a frozen dessert, remove the ice cream mixture from the fridge once it has set and place in the freezer until frozen. The blending will have whipped enough air into the mixture so that it doesn’t freeze solid (which is the reason why you have to keep stirring your mixture if you’re not using a blender) and the fact that you haven’t cooled it down too quickly (by using the fridge first) means that there is far less chance of unpalatable ice crystals forming.

Using An Ice Cream Maker

There are a number of different ice cream makers on the market, and although they will all have slightly different benefits and features, they will all work on the same principle. There will be a paddle, known as a dasher in ice cream making parlance, that sits inside a canister. The ice cream mixture goes inside the canister and the dasher churns it. The canister sits inside another container, which is where you’ll find the freezing agent (the salt and ice, as mentioned above, or a chemical coolant) in an electric refrigeration unit. As the dasher churns, the mixture cools, and the result is ice cream.

Some machines are manual, meaning you’re required to turn a handle to keep the dasher moving, which takes around 40 minutes or so. Others are electric, so everything is done for you.

Don’t forget to put the mixture into the freezer once you’re done so that it can freeze completely.

 

Ice Cream Recipes

Now that you know how to make a basic ice cream using whichever method appeals the most, here are some wonderful recipes to push your ice cream to the next level of dessert deliciousness.

 

Earl Grey Tea Ice Cream

 

  • What you need:

 

500ml whipping cream

500ml whole milk

20g Earl Grey tea leaves

4 egg yolks

2 tbsp sugar

Tea ball

 

 

  • What to do:

 

Combine the cream and milk in a large saucepan and heat until it gently simmers. Remove from the heat.

Put the tea leaves into a tea ball and then steep in the hot milk mixture for four minutes. Then, after removing the tea ball, allow it all to cool down.

While the mixture is cooling, whisk the egg yolks and sugar in a large bowl. Very slowly whisk the egg mixture into the milk mixture. Make sure the milk is sufficiently cooled – it can still be warm, but mustn’t be too hot or the eggs will cook.

Pour everything back into the big saucepan and heat, stirring constantly until the mixture thickens.

Remove from the heat and allow to cool again. If you want to add any food colouring, now is the time. Some people do like to use something a little unusual such as purple or blue because the tea makes the final result look rather beige. It isn’t necessary though.

Next, make your ice cream using whichever method you like as mentioned above.

 

Apple Pie Ice Cream

 

  • What you need:

 

 

For the compote:

50g brown sugar

1 tbsp unsalted butter

1 tsp cinnamon

2 medium Granny Smith apples (peeled and cut into small chunks)

 

For the ice cream:

1 can of condensed milk

½ tsp cinnamon

½ tsp vanilla extract

500ml pouring cream

100g crushed oatmeal biscuits

 

 

  • What to do:

 

Mix the brown sugar and butter over heat in a saucepan until the butter is melted. Add the apples and cinnamon and ensure that the apples are coated in the butter mixture.

Allow this to simmer for 10 minutes until the apples are tender. Stir occasionally. Once the apples are ready, transfer the mixture to a bowl and pop it into the fridge. When cooled, puree half of the mixture.

Next, prepare the ice cream. Mix the condensed milk, cinnamon, pureed apple mixture and vanilla extract in a large bowl. Set aside.

Using a whisk or hand mixer, whip the cream until it is stiff and then fold the cream into the rest of the mixture. Now fold in the crushed biscuits (keeping a tablespoon back for the topping).

Pour half of the mixture into a freezer-proof bowl or container, then pour the remaining apple compote onto the top. Cover this with the rest of the ice cream mixture and sprinkle the remaining biscuit bits on the top of the whole thing.

Freeze until firm. It should take around 6 hours.

Previous post

Spotlight on Folkestone

Next post

Yoga: The Beginner's Guide

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *