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Recipe of the Month – Chockywockydodah

Chockywockydodah Have some fun in the kitchen this month, with little and big kids alike. Create your own version of a Chockywockydodah, using as many chocolate inspired ingredients as you can find in the store cupboard to be in for a chance to win one of two family tickets to Pennywell Farm worth £55.00 each. The best photo wins! Competition deadline – 31st July 2016         Rules: Upload a photo of your recipe creation via our Facebook or Twitter using #SalcombeChocky– The best photo wins!   Instructions for Salcombe Dairy Ice Cream Chockywockydodah Ingredients: Rich Belgian Chocolate Ice Cream Madagascan Vanilla Ice ...

Recipe of the Month – Knickerbocker Glory

Knickerbocker Glory Spring is in the air, so we thought this classic yet delicious Knickerbocker Glory was the perfect way to cool you down on a warm afternoon. A retro pudding with raspberries, strawberries, ice cream, cream and fruit sauce – Really simple, but always a winner! Recreate this at home to be in for a chance to win a delicious hamper of South Devon Chilli Farm goodies, worth over £25.00.   Upload a photo of your recipe recreation via our Facebook (Salcombe.Dairy.Ice.Cream) or Twitter (@SalcombeDairy) using #SalcombeKBGlory The best photo wins! Competition deadline – 31st May 2016   Ingredients – Serves 4 1 small punnet ...

Recipe of the Month – Hot chocolate fondant with Salcombe Dairy Madagascan Vanilla Ice Cream

Hot chocolate fondant with Salcombe Dairy Madagascan Vanilla Ice Cream This is a great pud to wow your guests and always goes down a treat. Adding our award winning Salcombe Dairy Madagascan Vanilla Ice Cream creates a perfect match for the rich indulgent chocolate dessert. For the fondants – These are best made in advance and can even be made the day before and stored in the fridge – (just remember to take them out about 1 hour before cooking) allowing to get to room temperature as the cooking time is fairly crucial! This makes approx. 6 x 7cm ramekins First line the ramekins ...

Sweet Crepes filled with Salcombe Dairy Honeycomb Ice Cream

Sweet Crepes filled with Salcombe Dairy Honeycomb Ice Cream topped with warm Chocolate Sauce With Shrove Tuesday approaching try something slightly different from the usual lemon and sugar, or if you can’t wait until then this can create a perfect dessert anytime! A thin crepe with rich Devon ice cream, pieces of crunchy, chewy honeycomb and hot chocolate sauce. The basic crepe (pancake) – Makes about 12 50g butter, plus more for cooking 100g plain flour 1 large egg 1 large egg yolk 350ml milk Melt most of the butter in a small pan and leave it to cool slightly. Sift the flour ...