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Family treats Savour your moments together with a creamy scoop of Cornish ice cream


here’s something special about eating together as a family. Whether you’re celebrating a big occasion or having a quick lunch, sitting down and spending time with the people you love can bring true pleasure. It’s what’s known as quality time. And what better way to spend quality time than by tucking into a bowl of quality Cornish ice cream? Kelly’s Cornish Ice Cream is made from local, natural Cornish clotted cream combined with Cornish whole milk, to create a sure-fire way to make those precious ‘together’ moments even more delicious and enjoyable. Kelly’s knows a thing or two about what makes families happy. And so do Kelly’s Cornish farmers. All the dairy suppliers are local, including Jenny Littleton (right), a mum of three who runs Chalk Farm in Bodmin with her husband Clive. Jenny shares one of her favourite recipes, summer crunchy rhubarb crumble, for you to enjoy. Serve it with creamy Kelly’s of Cornwall Honeycomb Caramel Cornish Ice Cream for the perfect delicious family desert.

Win a bowl set You can win four traditional blue and white Cornishware bowls, worth £40 per set, from by telling us what type of cream goes into Kelly’s ‘ice cream. To find the answer, and to enter, visit

The whole family will love the fruity, creamy taste of this dessert

Jenny’s summer crunchy rhubarb crumble Jenny Littleton, Cornish dairy farmer’s wife and Kelly’s supplier, shares her favourite recipe Preparation time: 20 minutes Cooking time: 40 minutes Serves: 4-6 4-6 pieces of rhubarb, cut into thirds 1 orange, juiced 1 lemon, juiced 1 cinnamon stick 100g brown sugar 2tbsp whole oats 2tbsp blanched almonds, chopped 50g caster sugar 75g plain or wholemeal flour 50g butter 6 large strawberries, hulled and halved Kelly’s Honeycomb Caramel ice cream 1 Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the rhubarb in a saucepan with the orange and lemon juice, cinnamon stick and brown sugar. Heat gently for a few minutes to melt the sugar, being careful not to stew the fruit. Place the rhubarb into a shallow baking dish. 2 Mix the oats, almonds, flour, butter and caster sugar together with your fingers or in a food processor until they are combined. 3 Add the strawberries to the rhubarb, then

sprinkle the crunchy crumble mixture lightly over the fruit and bake oven for 30 minutes. 4 Serve with a scoop of Kelly’s of Cornwall Honeycomb Caramel Cornish Ice Cream.

“This is a great combination of flavours” JENNY LITTLETON

Find out more Visit to read more about the fascinating Kelly’s of Cornwall story, meet some of the local farmers and see the full range of Kelly’s of Cornwall ice cream. Prices start at £2.99 from major supermarkets.

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Art directed the photography and designed the spread for the client Kelly's Ice Cream in the house style of Woman & Home Magazine