Amaretto gelato - Made with organic milk and an infusion of Disaronno’s classic amaretto liqueur (only the best for Baboo). Not for children.
Bah Humbug Gelato
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.
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. We won a Taste of the West Silver award in 2020.
An intensely flavoured sorbet, made with that most under-rated of fruit: the British blackcurrant. The blackcurrants come from our garden and from Forde Abbey. We use a number of varieties of blackcurrants including Ben Lomond. Suitable for vegans.
Made with organic milk, and green cardamom pods.
Chocolate Orange Gelato
Made with organic milk, Valrhona chocolate, orange juice and candied bitter orange peel from Italy. A grown-up flavour.
We use Valrhona chocolate from France, and Callebaut Belgian cocoa powder. These are very high quality. 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. Ideal for vegans.
Coconut Choc Gelato
Made with organic milk, delicious coconut pieces, and ribboned with chocolate. This is the frozen version of a very popular chocolate bar!
This one has taken us a while, but we think we've cracked coffee gelato at last. Made with a delicious Sumatran Bourbon blend coffee from Sherborne's Read's Coffee, and organic milk.
A new one for Crimbo 2019. This is made with delicious cranberry puree and a little lime. It is a refreshing sorbet after a heavy Christmas meal.
Crystal Malt Gelato
Sometimes good things happen by chance. We were having a beer on Eype Beach with the folk from Otter Brewery on one of those uniquely Dorset evenings in May with the sun setting over Lyme and all being right with the world, when they mentioned that they use a roasted malt in the brewing process, and that it could be great in ice cream. Annie set to work experimenting, and we now have Crystal Malt Gelato, a malty ice cream that is comforting and just plain wonderful.
Crystallised ginger gelato
Made with organic milk, infused with fresh ginger, and peppered with cubes of candied ginger. It won a silver medal in the 2019 Taste of the West awards.
Damson Ripple Gelato
Made with organic milk, and Farleigh and Shropshire damsons from our orchard, or damsons liberated from Sam’s mum’s garden. This is an incredibly popular flavour as the sweet tartness of the little damsons really works with the creamy gelato.
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.
Sam spends much of May balanced up a ladder picking elderflowers. We then steep them in a sugar syrup for a couple of days. This is one of our most popular flavours and with good reason. Its a taste of British summer.
Another new product for 2019. We make our espresso sorbet with a lovely Sumatran Bourbon blend from Read's Coffee roasters in Sherborne.
Fennel & Orange Gelato
Made with organic milk infused with fennel seeds and orange peel.
Flu Buster Sorbet
We made this one for our children, but it has been so popular we’ve kept going with it. It contains lemon juice and orange juice for Vit C, honey for the throat, and ginger and cayenne pepper to clear the airways. It has a strong citrus flavour to start, with a spicey finish. Not suitable for vegans because we use honey.
Gin & Tonic Sorbet
We use Conker Gin (from Dorset of course) for this dangerously delicious alcoholic sorbet. You get a tonic flavour to start with, and then a full gin juniper flavour comes through. Suitable for vegans. Not for children (3% vol).
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.
For an even more intense hazelnut hit, try our hazelnut sorbet. We use the same fantastic hazelnuts from Piedmont to create this surprisingly creamy sorbet. Vegan friendly.
This was a tricky one to design. How do you achieve that honeycomb flavour? In the end we've used honeycomb three ways so that you get a smooth honeycomb taste, with chewy melted bits of honeycomb and crunchy harder bits. Tough to make but well worth it. Of course we use the usual organic milk as well.
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!
Taste of the West’s Champion Ice Cream and Sorbet 2016. Made with Italian lemons, this is bright tasting and refreshing. Add some prosecco and vodka and you have a dangerously good scroppino cocktail. Suitable for vegans.
What a taste of summer. We squeeze fresh limes to achieve that tropical, zesty kick. Great in a cocktail. Suitable for vegans.
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. We're delighted to have won a Gold Award from Taste of the West in 2019 for this yummy vanilla gelato.
Tropical holiday in a tub, made with Alphonso mango puree. Suitable for vegans.
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.
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.
Mint Choc Chip Gelato
Made with organic milk, Summerdown Mint's 100% peppermint oil, and ribbons of Valrhona chocolate dribbled through it. Sorry it’s not green but we don’t use artificial colourings – ever.
We buy oranges during the late winter months when they are fat and juicy and fresh from Spain. This is a very under-rated sorbet. We love it. Suitable for vegans.
Made with not-from-concentrate 100% passionfruit juice, this is a perennial favourite. Suitable for vegans.
Peanut choc Gelato
Made with organic milk, a rich and pure peanut paste from Italy, and threaded with Valrhona chocolate.
The pears are usually Comice from our orchard or from North Perrott Fruit Farm. We’re also experimenting with Black Worcester and Concorde and Josephine de Malines. Suitable for vegans.
Made with 100% pure pineapple juice. Frozen pina colada anyone? Suitable for vegans.
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.
Made with Czar and Victoria plums from nearby North Perrott Fruit Farm in Somerset. These plums are so sweet and flavoursome, with the most outrageous colour, we just can’t get enough of them. Suitable for vegans.
Made with Bothenhill Farm (Bridport) organic rhubarb. Pink and delicious. We roast the rhubarb with honey, so this sorbet is not suitable for vegans.
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 Gelato
This is the best seller in our kiosks. It is made with organic milk, salt from Portland's wonderful new Dorset Sea Salt, and caramelised sugar, lovingly cooked from scratch.
Sea Pink Rosé Sorbet
We've teamed up with our neighbours at Furleigh Estate to make this fabulous Sea Pink Sorbet. About the Sea Pink Sorbet,
Great British Food Awards judge and renowed food writer Sheila Dillon said “An elusive, lovely, delicate taste with perfect texture. It’s almost not there on your tongue, but it is and you dig in for another spoonful. Is it fruit, is it wine, is it perfumed air? Whatever it is, it’s lovely. Alcoholic ices are a hard trick and Baboo has pulled one out of the hat.”
Sour Cherry Sorbet
Another new flavour for 2019, sour cherry is a refreshing and very grown up sorbet, great with chocolate.
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.