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Forest News

By Christina Veal 06 Nov, 2017

The day has finally arrived - we are delighted to finally unveil our new range of 500ml take-home tubs, which will be coming to stores near you very soon! Available in a choice of eight tempting flavours, each the perfect size for sharing with your friends and loved ones, complete with an eye-catching new packaging design, all that’s left is for you to pick which one will be your favourite…

We have been carefully crafting this range for quite some time, just to make sure we achieve the perfect balance of flavours. We were keen to give everyone the opportunity to discover something completely new, while also keeping the traditional favourites in there too, so we’re confident there is something that all members of the family will love!

We are so excited that everyone can now enjoy an extensive range of our flavours when they’re at home or out and about, and the new 500ml design is the perfect size for freezers - ideal for sharing (if you’re feeling generous!).

The collection includes classics such as Vanilla Pod, a sophisticated Salted Caramel or an indulgent Iced Latte, alongside some that offer something a little more unique, like Rhubarb & Ginger which has a wonderful kick and distinctive flavour. Another fruity addition includes Strawberry Shortcake; a clotted cream base combined with real pieces of strawberry and moreish shortcake. Alternatively, for those chocolate lovers, Chocolate Ganache or Mint Chocolate Crisp will definitely be a winner with their rich, decadent flavours.

Last but definitely not least, and not forgetting the sorbet lovers, we’ve created a Lemon & Lime Sorbet with a smooth base and tangy zest, perfect for those looking for something more refreshing and dairy free to enjoy at home.

We cannot wait for you to try all the flavours and we really hope you love them as much as we do!

By Christina Veal 23 Oct, 2017
By Christina Veal 06 Oct, 2017

Autumn is upon us and whilst the supermarkets have gone all out stocking their shelves with spooky decorations and lots of tasty trick or treat sweets, here at New Forest Ice Cream we have been preparing our tools, dusting off our scoops and digging out our dibbers for the annual,
and hotly contested, New Forest Pumpkin Carving competition!

We love to get in the Halloween spirit here at New Forest Ice Cream towers and competitiveness has reached an all new high this year with everyone really pulling out the stops. As you can imagine, the most competitive in our team have been planning their creations for months; leading up to the big launch and we’re very excited to shortly be sharing them with you – Watch this space for more info!

We will have done all we can, and once we’ve launched this year’s designs the power is truly in your hands as we ask you to pick your favourite design and choose the ultimate winner. Simply head over to our shortly Facebook page and get voting for whichever one takes your fancy
– We await your decision with eager anticipation…

By Christina Veal 05 Oct, 2017

With the air becoming refreshingly crisp and the leaves starting to fall, it is only natural to start cosying up with some delicious winter warmers. And, our Toffee Apple ice cream is the perfect autumnal accompaniment to go alongside them. As October is Apple Month and Halloween, so we just had to dedicate a post to our beloved Toffee Apple ice cream!

Toffee apples are reminicent of everything to do with bonfire night, halloween and general autumnal festivities. The distinctive red baubles on sticks have long been a treat for children (and adults!) for many years and will forever be a nostalgic tradition. Toffee apples are the perfect balance of sharpness from the apples and sweetness from the glistening sugar coating, which is why we just had to capture the amazing flavour in an ice cream. 

There is one story that claims the toffee apple was created by accident in 1908 when veteran candy-maker William W Kolb was experimenting with a Christmas-themed red cinnamon potion. He dropped the apple into the potion and the toffee apple was born. Apparently, the immediate popularity soon meant that demand outweighed production. At this time of year there is nothing better than a homemade apple crumble and a big scoop of Toffee Apple ice cream really makes this classic dessert special.


APPLE CRUMBLE WITH TOFFEE APPLE ICE CREAM

Ingredients:

  • 300g/10½oz plain flour, sieved pinch of salt
  • 175g/6oz unrefined brown sugar
  • 200g/7oz unsalted butter , cubed at room temperature
  • Knob of butter for greasing
  • 450g/1lb apples , peeled, cored and cut into 1cm/½in pieces
  • 50g/2oz unrefined brown sugar
  • 1 tbsp plain flour
  • 1 pinch of ground cinnamon
  • New Forest Toffee Apple ice cream

Method:

Apple crumble is nice and simple to make. Firstly, preheat the oven to 180C/350F/Gas 4. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.

Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling. When ready to serve, add a generous scoop of New Forest Ice Cream Toffee Apple ice cream and tuck into the delicious bowl of goodness and enjoy!

http://www.bbc.co.uk/food/recipes/applecrumble_2971

By Christina Veal 20 Sep, 2017

With the number of celebration days and national weeks at an all-time high, you, like us could be forgiven for overlooking some of the more obscure events. One I am sure you wouldn’t want to miss however, is National Cupcake Week ! Celebrating all the great things about this much-loved bitesize family treat, this week (18th – 24th September 2017) is sure to be a favourite, and offers another excuse to whip up a tray of your own, deliciously sweet cupcakes.

 

According to reports, the first mention of a cupcake was in 1796 when a recipe for a ‘light cake to bake in small cups’ was added to the first known cookbook called ‘American Cookery’ by author Amelia Simmons, published in Connecticut. Since this date there has been literally hundreds of thousands (excuse the pun) of variations to this time old recipe. As I’m sure you would expect, one of the most popular methods for us combines a wonderfully light, cupcake base with our indulgent Mint Choc Chip ice cream, but you can use any flavour you like. Here’s a quick and simple recipe which we just love.

 

Ice Cream Cupcakes:

Ingredients

For the cupcakes For the ice cream filling

Makes: 24 1 x 1ltr tub New Forest Ice Cream

60g good quality (70%) cocoa powder Mint Choc Chip (or your favourite

4 or 5 tablespoons boiling hot water flavour)

175g unsalted butter, softened Your favourite frosting

175g caster sugar

120g self-raising flour

1 level teaspoon baking powder

3 eggs

 

Method

1.    Preheat the oven to 200 degrees C / Gas mark 6. Line 2 - 12 hole bun trays with colourful paper cases.

2.    Sift the cocoa into a large bowl; add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.

3.    Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full. Bake for 10 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them. Remove from the oven; cool on a wire rack.

4.    Place the cooled cupcakes on a piece of greaseproof paper. Cut a second piece of grease proof paper of the same size to line your freezer.

5.    Use a small knife to cut a large circle, about the size of a £2 coin in the top of the cupcake. Cut almost down to the bottom of the cake and then lift out the cut section. You should ideally end up with a cone shaped piece of cake. Slice the cut section into a flat disk (to make room for the ice cream filling)

6.    Working on 3-4 cupcakes at a time, filling with 1-2 tablespoons of New Forest Ice Cream Mint Choc Chip Ice Cream, and placing the disk back on the top. Now place in the freezer to prevent the ice cream from melting. Leave in the freezer for around 4hrs before serving.

7.    When ready to enjoy , frost the top of the cupcakes with your favourite frosting and serve immediately.

 

This recipe has been adapted from one written by Dorothy Kern. More information can be found here: www.crazyforcrust.com/ice-cream-cupcakes

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