To all you liquorice lovers out there, we have an exciting, very unique taste sensation for you! You will absolutely adore our stunningly tasty, creamy, salted liquorice ice cream, its tantalising taste combination will surprise you and bring back the traditional flavours and memories of childhood! Enjoy!
We’ve had some superb selfies sent to us this summer – we hope you all enjoyed your time in the Lakes, not to mention the delicious ice-creams. Having received scores of photos, we’ve included some of our favourites below. Our thanks to everyone who took part!
The invention of ice cream is as messy as ice cream itself.
Nobody is entirely certain of the origins of ice cream, but it may date as far back as54–68 AD when Roman Emperor Nero is said to have sent his slaves into the mountains to fetch snow to mix with nectar, fruit pulp, and honey, though this is not confirmed.
Other sources claim in 618–907 AD, China’s T’ang period, ice cream was probably a dish for the country’s rulers. The founder of the dynasty, King T’ang of Shang, kept 94 “ice men” on hand to lug ice to the palace to make a dish made of koumiss (heated, fermented milk), flour, and camphor.
Later, in the 1300s Marco Polo brought an early form of ice cream to Europe.
America loves ice cream!
87% of Americans have ice cream in their freezer at any one time and the average American consumes 48 pints of ice cream each year!
It’s big in Italy too…
The largest ice cream cone measured 2.81 m (9 ft 2.63 in) in height and was produced by Mirco Della Vecchia and Andrea Andrighetti of Italy.
Vecchia and Andrighetti created the ice cream cone at a festival by Rimini Fiera in Rimini, Italy on January 11, 2012. The cone was made of wafer and covered with a 700 kg white chocolate cone then decorated with 2000 round wafer biscuits
But the scoops are bigger in the U.S.A
The record for the largest scoop of ice cream is held by Kemps Dairy in Wisconsin which they presented to the public at the Cedarburg Strawberry Festival. The historic, strawberry flavoured serving tipped the scales at 1,365.31 kg (3,010 lb). and measured 5 ft, 6 in (1.67 m) tall and 6 ft, 2 in (1.88 m) wide, containing around 733 household containers of ice cream.
Thousands of festival goers gladly lined up to receive a generous portion of ice cream for free throughout the weekend!
Scooping ice cream is harder than you think
In 2007, Baskin-Robbins employee Mitch Cohen set the record for most ice cream cones prepared in one minute when he scooped 19 ice cream cones live on the Food Network TV show, breaking the previous record of 16 (also set by Mitch Cohen!).
Inspired by the boozy, fruity richness of the mince pie, this year we have developed our very own festive favourite:
Mince Pie Luxury Ice Cream. So we thought it only fair that we bestow a little festive knowledge!
The History of the Mince Pie
Mince pies evolved from a medieval pastry called “chewette.” which was made with chopped meat or liver, boiled eggs, ginger, dried fruit and other sweet ingredients. It is said that King Henry V was served mince pies as part of his coronation celebrations, which took place in 1413.
When men began returning from the Crusades during the Medieval period, they introduced new fruit, spices and flavours to the British kitchen which quickly made their way into a whole host of savoury recipes. It was also a handy way of making a little meat go a bit further, and disguising the taste of meat that was past it’s best. By the time the Tudors got to the throne mince pies were a well-established treat. Apparently, even Henry VIII like to indulge in (probably one-too-many) mince pies!
It is still unclear how the mince pie became so closely linked with Christmas. Some believe that the three main spices (cinnamon, nutmeg and cloves) are meant to represent the three gifts of the Wise Men, whilst others believe the historically rectangular shape was meant to represent Christ’s cradle. However it came about, during the Puritan era, mince pies were so synonymous with Christmas that Oliver Cromwell’s parliament attempted to ban them (along with Christmas and all the food and festivities that went with it). However, by the 1800s mince pies (and the monarchy!) had been restored to their rightful place and a cook named Richard Briggs detailed a recipe which is remarkably similar to those we still eat today, although savoury recipes containing meat were still common right up to the Victorian era.
Don’t panic… our version is strictly sweet!
This spring we have developed a fantastic recipe for a sorbet that really stands out from the crowd by joining forces with one of Britain’s unsung heroes: the gooseberry!
Far from being the unwelcome friend crashing your date, gooseberries were an extremely popular fruit for sauces and wines back in Elizabethan England and, after century or so out in the cold, we are bringing gooseberries back with a bang!
This new creation combines our super sorbet recipe with a tangy and sweet gooseberry fruit, creating a perfect balance of refreshingly sweet and deliciously tart.
Fruity and floral, this quintessentially British summertime super-star went down a treat at our recent exhibitions across the North Lakes, winning the favour of scoopers, retailers and chefs alike.
Our Gooseberry Sorbet will be available in one litre and two-litre sizes from April 2015. An irresistibly refreshing addition to your sunny British summertime! Visit our products page to find out more!
New Allergen Information, courtesy of the European Union!
From December 14th 2014, the way that allergens are displayed on packaging will be changing. Instead of the general allergen declaration that you would find currently, you will now need to search through ingredients to find the allergens, which will be displayed in bold type (probably!).
In theory, if you’re in a restaurant then allergens should be displayed on the menu. However, there is a card you can download here which the chef is supposed to fill in for you, upon request, with potential allergens for the meal you’ve just ordered (because they have so much spare time!).
On longer life products such as tinned and frozen foods, it may take up to 12 months before you see a change in the packaging because of the products already in circulation, but by December 2016 all food products will be required to have this nutritional information clearly displayed.
In our opinion, the original legislation was perfectly adequate as you simply looked for the allergen section on product packaging.
If you would like specific allergen advice on our products, this information is available beneath each flavour on our products page.
If you’d like to find out more about the new allergens legislation, please click here.