Amaretto gelato - Made with organic milk and an infusion of Disaronno’s classic amaretto liqueur (only the best for Baboo). Not for children.
Blackberry & Apple Crumble Gelato
Made with organic milk, apples from our own orchard including varieties like Ashmead’s Kernel, Rosemary Russet, Discovery and Upton Pyne. The blackberries come at great pain from foraging our neighbourhood hedgerows.
Blackcurrant Ripple Gelato
Made with organic milk, and a blackcurrant coulis (thick sauce made of blackcurrants, sugar and water). We ripple the coulis through the gelato base. The blackcurrants come from our garden and the beautiful Forde Abbey’s pick your own farm.
Made with organic milk, and green cardamom pods.
Chocolate Hazelnut Swirl Gelato
Made with organic milk, with Nutella swirled through a smooth creamy gelato base.
Chocolate Orange Gelato
Made with organic milk, Valrhona chocolate, orange juice and candied bitter orange peel from Italy. A grown-up flavour.
Damson Ripple Gelato
Made with organic milk, and Farleigh and Shropshire damsons from our orchard, or damsons liberated from Sam’s mum’s garden.
Dorset Apple Cake Gelato
Made with organic milk, the base is infused with Liberty Fields’ fabulous Apple Syrup, to which we add chunks of delicious homemade Dorset apple cake, using apples from our orchard.
Double Chocolate Gelato
Made with organic milk. We use Valrhona chocolate from France, and Callebaut Belgian cocoa powder. These are very high quality (and expensive). Valrhona is a premium, artisanal French chocolate maker, who has been producing since 1922 in the same village in the Rhone valley. This is THE chocolate that leading pastry chefs use. We call it double as we striate ribbons of hard chocolate through the chocolate gelato.
Fennel & Orange Gelato
Made with organic milk infused with fennel seeds and orange peel.
Made with organic milk, infused with fresh ginger, and peppered with cubes of candied ginger.
Gooseberry & Elderflower Gelato
Made with organic milk, elderflowers from our hedgerows (a dangerous game of balancing on top of a ladder with a pair of scissors each June), and gooseberries from our garden and from Forde Abbey. We have a number of different varieties including Hinnomaki Red, Hinnomaki Yellow, Invicta, Remarka, and Whitham’s Industry. Some are red and others are green, so you will notice the colour of the ice cream changing from batch to batch. We cook the gooseberries in large pots, then sieve, and add our homemade elderflower cordial for a floral overtone.
A new star for us. Made with organic milk and 100% pure hazelnut paste that we buy direct from Saverio Rapalino’s farm near Genoa, Italy. The farm is in the Piedmont region, which has a DOP for hazelnuts. We have tasted at least twenty different hazelnut pastes, and we chose this one because of the depth of flavour, and the way it lingers in the mouth. We also like to know our suppliers, and buying direct from the farm ensures not only a strong relationship, but that the farmer gets the proceeds, not a chain of middlemen. The nuts are ground to a paste to order, which ensures that it is as fresh as possible when we receive it. The paste makes the whole lab smell gorgeous, and wow do they taste good.
Made with organic milk and caramel and mint. It tastes like those black and white boiled sweets that came in paper bags from proper sweet shops.
Jaffa Cake Gelato
Made with organic milk and chopped up pieces of traditional Jaffa cakes. Perhaps not the most Italian of recipes but you can’t beat a Jaffa Cake. So there, Bologna!
Madagascan Vanilla Gelato
We use organic milk and Madagascan vanilla pearls. Why do we mention Madagascar? Because the Madagascans are the unquestionable world experts in the tricky task of maturing vanilla. The extra time and sophistication of their curing process means we get a richer, more intense vanilla flavour.
Marmalade & Toast Gelato
Made with organic milk, and homemade marmalade. One of our family rituals is to spend a day in January to making a year’s supply of marmalade with the finest Seville oranges. We’ve depleted the horde to make this yummy ice cream. We add small pieces of toasted sourdough from Punch & Judy in Bridport. It sounds weird, but it works.
Maple & Walnut Gelato
Taste of the West Gold 2017 and finalist. Made with organic milk and walnuts which we praline ourselves using 100% pure Canadian maple syrup from Somerset based Great White North LLP.
Mint Choc Chip Gelato
Made with organic milk, Boyjian 100% mint extract, and ribbons of Valrhona chocolate dribbled through it. Sorry it’s not green but we don’t use colourings – ever.
Peanut & Choc Gelato
Made with organic milk, a rich and pure peanut paste from Italy, and threaded with Valrhona chocolate.
Made with organic milk and 100% pure pistachio paste. As with our hazelnuts, our discovery of our pistachio provider was the result of copious amounts of tasting. Pistachios come from a climatic belt running across California to Kazakhstan. We narrowed our tasting down to Italy, then to Sicily, and finally to the DOP area of Bronte in Sicily. We had found a larger supplier in Bronte, when at the end of a long day of tasting, we came across a small farm offering pure pistachio paste. We were astonished by the rich, deep flavour, and fell in love immediately. We have been buying from them for the last two years, and have never been disappointed.
Rum & Raisin Gelato
An old favourite. Rum and raisin is a traditional flavour, that has been made with artificial flavourings for a very long time. This has meant that it has stopped really tasting of rum. We wanted to change this so we make it using real rum. We flavour the base with Captain Morgan Original Dark Rum, which we infuse with vanilla and orange peel. We also steep the sultanas in rum to give a strong taste. Not for children.
Salted Caramel Crunch Gelato
This is the best seller in our kiosks. It is made with organic milk, salt from Halen Mon in Anglesey, and caramelised sugar, lovingly cooked from scratch. The crunch comes from honeycomb pieces.
A summer classic. During late June we buy hundreds of kilos of ripe strawberries, grown in the fresh Somerset air at Forde Abbey. We puree these, and add them to our organic milk base for a delicious, intense strawberry flavour.