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Ice cream Sundays

Fab ideas for food and fun on sunny weekend afternoons

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azy Sunday afternoons are perfect for garden parties with family and friends. Farmer’s wife Nicola Renfree, a supplier for Kelly’s of Cornwall ice cream, says the key to successful outdoor gatherings is to serve up easy-to-make treats like summer pudding with Cornish ice cream (see her recipe, right). Kelly’s ice cream is made with real Cornish clotted cream combined with Cornish whole milk, creating a distinctive flavour that will have everyone coming back for more.

‘Strawberries served with Cornish Clotted Cream ice cream in the garden. Bliss!’ Nicola Renfree, whose Cornish dairy herd supply milk to Kelly’s of Cornwall

Garden fun and games l WATER FUN Fill a paddling pool or washing up bowl with water for splashing or fishing. Use fishing nets or a sieve to catch floating toys, or make and blow-race paper boats. l SKIPPING Old-fashioned games will get adults and children together. With a 4.5m rope you can get three people skipping at the same time – providing guaranteed fun and laughter.

strawberry fare l Snap up strawberries while they’re in season and cheap. They’re healthy, versatile and best of all, they’re delicious with Kelly’s Clotted Cream ice cream. The whole of the Kelly’s range is made with milk and cream from dairy herds that graze in Cornwall’s lush, green fields, giving it a unique velvety texture and creamy, summery taste.

Nicola’s summer pudding with ice cream • serves 6-8 • ready in 30 mins

• 850g of mixed strawberries, raspberries, redcurrants, blackcurrants, blueberries, blackberries, stalks removed • 10 slices of thinly sliced white bread, crusts removed • butter for buttering the bread • 150g caster sugar • Kelly's Strawberries & Cream ice cream Find out more about Kelly’s Visit www.kellysofcornwall.co.uk for the full range of flavours and more tasty recipes using Kelly’s ice cream. Kelly’s is available at major supermarkets, from £2.99 for 1 litre.

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Put the fruit and sugar in a saucepan, cover with water and bring just to the boil. Allow to cool, stirring until the sugar has dissolved. Set aside 570ml of syrup. Butter the bread and arrange in a dish with the buttered side down. Pour in the syrup, place a slice of bread on top, fold in the sides and put a saucer on top. Refrigerate for two hours. To serve, drizzle the rest of the syrup over the pudding and add a scoop of Kelly’s Strawberries and Cream ice cream.

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