This National Ice Cream Day, we’re shining a spotlight on the nation’s top three favourite ice cream flavours – each reimagined with a gourmet twist and a nod to their well-earned place on the flavour podium.
Vanilla soft serve
Vanilla, consistently voted the UK’s number one ice cream flavour, takes centre stage as a silky soft serve crowned with shimmering gold leaf – a fitting tribute to its first-place status.
IngredientsJersey Dairy Luxury soft serve mix Wrights of Lymm edible gold leaf transfers | MethodShake the soft serve mix well before opening. Pour the mix into an ice cream machine. Churn until the mixture thickens to the consistency of soft serve ice cream. Freeze, depending on machine directions. When you're ready to serve, pour into a Pidy waffle cone and, while the ice cream is at its coldest, place the gold transfer sheet onto the soft serve. |
Chocolate and chilli
Chocolate follows closely behind in second place, and we’ve given it a fiery edge by blending rich Belcolade dark chocolate with a hint of chilli, finished with edible silver leaf for a standout scoop worthy of silver.
Ingredients625g milk 50g cream 125g Sucranna granulated sugar 36g dextrose 22g Glucodry 385 spray dried glucose 70g Belcolade dark chocolate 70.5% 50g cocoa powder 22-24% 5g Rubicone neutro 5 AU base, stabiliser 10g chilli powder Makes a total 1000g Multiply all ingredients by 5 for 5000g | MethodBlend all the ingredients together, except the chocolate and chilli powder, and pasteurise to 90°C. Cool the mix to around 65°C, then blend in the chocolate. Make sure all the Chocolate melts. To blend in the chilli, create a hot infusion by heating the mix again to 70°C - 80°C. Add in the chilli powder and hold it at between 70°C - 80°C for 30 minutes. Cool the mix and place in the batch freezer. |
Strawberry and balsamic
Completing the trio is strawberry, the UK’s third most-loved flavour. We’ve given it a modern edge by rippling through a tangy balsamic glaze, creating a sweet-meets-savoury scoop topped with bronze curls that earns its place on the podium.
White base
Ingredients671g whole milk (3.5% fat) 104g double cream (48% fat) 137g Sucranna granulated sugar 14g dextrose 33g Glucodry 385 spray dried glucose 5g Rubicone neutro 5 AU base, stabiliser Total 1000g white base Multiply all ingredients by five for 5000g | MethodPasteurise in the usual way, using the low pasteurising program setting. |
Assembly
Ingredients5000g white base | MethodFirst make the balsamic glaze by gently heating the balsamic vinegar and the brown sugar in a pan until in begins to bubble. The longer it is on the heat, the more it will reduce down and the thicker it will become. When you've reached the desired consistency, allow this to cool down completely. Blend the strawberry paste into the white base. On extraction, ripple in the balsamic glaze. |
