It coincided with Callestick Farm Ice Cream asking me to spread the word about it's Ice Cream Challenge this year. Callestick wants chefs to use its yummy ice cream to create a new dish in its own right. They have thirty flavours to choose from so chefs can be as original and creative as they like.
There will be a live cook off at the Cornwall Food and Drink Festival in September. (For more info go to twitter @callestickfarm or facebook.com/CallestickFarm.
I'm going to have to get my hands on some of their ice cream and do some experimenting! However, that's not so easy on a remote island... and with my glut of clotted cream I decided to make my own. My mum (from @scillyfudge) also had loads of fudge crumbs and so my ice cream was born....
Veronica Farm Fudge and clotted cream ice cream....(serves 6)
1 tub double cream (284ml)
8oz/225g Troytown clotted cream
1 whole egg
2 egg yolks
4oz/125g caster sugar
200ml semi skimmed milk
100g chopped up Veronica Farm fudge
Using a hand whisk beat the eggs and sugar. Add the creams and milk.
Once it becomes thick fold in the fudge.
Put in your ice cream maker for 30 minutes.
Put in a plastic tub or loaf tin and freeze for a further 2 hours.