Our ice creams are the perfect desert, either alone or as an accompaniment to something.
Below are some recipe ideas to inspire you.
Howgill Fellside
Ice Cream
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Orderline: 015396 20252
Cinnamon Crisps
These tempting crispy tortillas
go great with our Hedgerow Harvest
or Apple Crumble ice cream. But, make
sure you hide them once you've made
them; as they have a way of disappearing
from the tin when no one is looking!
Serves: 6
Preperations Time: 10mins
Ingredients
- 3 tablespoons of butter
- 2 table spoons of sugar
- 4 - 6 inch flour tortillas thinly cut
- Ice cream - either Hedgerow Harvest or Apple Crumble
- cinnamon (to sprinkle)
Method
1. Melt butter and sugar in a shallow frying pan over medium heat
2. Add the thinly sliced tortillas
3. Mix until golden brown and crisp
4. Spread out on a baking tin on grease proof paper and sprinkle with cinnamon
Eaton Mess
Lovely gooey meringue mess
with fresh fruit and Fruity Fellside
Ice cream or Raspberry Cheescake
Serves: 4
Preperations Time: 5mins
Ingredients
- Meringue - one big serving or crush a couple up
- Fresh fruit (strawberries, raspberries, blueberries)
- ice-cream - either Fruity Fellside, Wild Strawberry or Raspberry Cheesecake
- Fresh Cream (optional)
Method
Depending on the size of your glass if it is taller you can add more layers.
1. Put a layer of fresh fruit
2. Followed by crushed meringue
3. Then ice cream
4. Pour fresh cream over the top if you wish
Decadent Chocolate Cherry Brownies
These brownies are squidgy in the middle
with a crisp top and are best eaten warm with
a big scoop of Choc Chery Charm or Vanilla.
Serves: 4
Preperations Time: 10mins
Ingredients
- 100g (4oz) plain chocolate
- 2 large eggs
- 125g (4 1/2oz) softened butter or soft margarine
- 275g (10oz) caster sugar
- 50g (2oz) self raising flour
- 25g (1oz) plain flour
- 2 tablespoons of cocoa powder
- 100g (4oz) dired cherries (if big chop in half)
- 100g (4oz) pecan or walnut pieces (optional)
You will need a 20cm (8in) square cake tin
Method
1. Heat the oven to 180C, 350F or gas mark 4
2. Grease and line the cake tin
3. Melt the chocolate
4. Break the eggs into a small bowl. Beat with a fork.
5. Put the butter/marg with the sugar in a large bowl and beat until fluffy
6. Add the eggs a little at a time each time beating the mixture well.
7. Sift the flours and cocoa powder into the bowl with creamed mixture. Add the melted chocolate. Mix well.
8. Mix the cherries and nuts in.
9. Put mixture in tin level the top with the back of a spoon
10. Bake for 35 min. It will be soft in the middle and a crust on the top
11. Cut into piece and leave in the tin for 20 min to cool.