Vanilla
Beautiful clean bourbon vanilla and only 128 kcalories per100ml serving.
Chocolate
100% cocoamass (ie all the cocoa butter and cocoa powder) cooked into the mix.
Strawberry
Whole senga strawberries whipped into vanilla ice cream.
Rum & Raisin
Plump Thomson raisins soaked for 24 hours in mellow aged Cuban rum.
Stem Ginger
Chunks of mild young stem ginger in vanilla ice cream.
Swiss Truffle
Stracciatella of gianduja - smooth hazelnut and chocolate streaks.
Hazelnut & White Chocolate
Smooth hazelnut praline and chunks of white chocolate.
Mango & Passionfruit
Sharp passionfruit taste cuts through rich alphonso mango.
After Dinner Mint Chocolate
White mint ice cream with plain chocolate chips.
Devon Fudge
Our own hand made fudge pieces stirred into vanilla ice cream.
Summer Fruits
Strawberries, cherries and all sorts of berries
Almond Moccabean
Smooth silky true almond praline studded with strong dark chocolate coffee beans.
Ice Creams
Jersey cows could have been invented for ice cream.
Their milk is rich in cream and protein and so perfect for ice cream. Rookbeare ice cream has a pure clean taste and is made with no additives of any description.
Where can you buy our ice creams?
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Our ice creams are also available from good farm shops, delicatessens and independent grocers nationwide.
Recipe Suggestion
Affogato
Affogato, meaning 'drowned', is a popular Italian ice cream sundae originating from Milan. The best way to make coffee ice cream.
Ingredients
500ml Rookbeare Farm Vanilla Ice Cream
4 shots of Espresso coffee
Amaretti biscuits (optional)
Method
Chill four glasses and put a scoop of Rookbeare Vanilla Ice Cream into each. Pour an espresso shot over each glass of ice cream and serve immediately. As an optional extra, you could also crumble some Amaretti over your affogato.
Serves 4
Comments
"I bought a tub, and immediately ripped off the lid. I was taken aback by how much it looked like my ice cream of two decades ago. The pale but deep cream colour. The size and distribution of the fudge pieces. But it was tasting it that really blew my mind. This was my ice cream. The rich raw milk taste and silky, yolky texture of the frozen custard. The chilly graininess of the fudge. Taste memory is the most poignant, and perhaps the most accurate too. It all came flooding back in a delightful, sensual wave of oral nostalgia."
Hugh Fearnley-Whittingstall