ICE CREAM

The Original Cornish Scoop

Check out Roskilly's amazing selection of delicious ice creams

At Roskilly's we have over thirty flavours of indulgent ice cream, refreshing frozen yogurts and succulent sorbets, and a few more in the making! (we'll keep you posted.)

As well as only ever using our own cream and milk from our lovely Jersey's, we also make most of the ingredients that go into the ice cream too. (All the sticky, chewy, crunchy, nutty and saucy bits!) Even the water for the sorbet comes from the local spring!

Have a look at Roskilly's delicious range of ice creams, sorbets and frozen yogurts

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500ml Organic Ice Cream

120ml Organic Ice Cream

HICCUP Alcoholic Ices

How we make ice cream

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Apple Crumble Ice Cream

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to be filled in

Banoffee Ice Cream

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Bananas in ice cream as simple as that... Well nearly. We buy boxes and boxes of bananas and then let them ripen. All the other ice creams we can schedule when they are going to be made, but the banana has to wait for the bananas to be ripe. It makes a huge difference to their flavour. Then they have to be peeled from the flower end of the banana and mashed into the ice cream mix and frozen immedieately. There is a bit of orange juice in there that helps with the browing but it speed and freezing that really arrests this. Then it is our toffee sauce rippled which really helps to lift the banana flavour.

Blackcurrant Cheesecake Ice Cream

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We make a skimmed milk quark for this and then whip this with the ice cream mix to make the cheesy base. The blackcurrants are pureed and sieved, then this stingingly tangy sauce is rippled through the creamy ice cream.

Bubblegum Ice Cream

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Ahhhh!!!! What can I say! Vile ice cream!!! We were forced into making this because many of our customers were selling other makers versions. I couldn’t flavour it, I had to get my son, Tom (age 11 at the time) to get the flavour right. Flavoured and coloured, I have nothing good to say about it. But much as I don’t like it, it seems that lots of people do! It is all our own organic milk and cream and it‘s a great ice cream mix. It is less than 1% of stuff that I don’t really agree with.

Cherry Sorbet

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This is so rich in fruit that its colour is just outstanding. To me this is just the Taste of English Summer – probably something to do with eating all those cherry at the Royal Cornwall Show every year.

Choc Brownie and Marshmallow Ice Cream

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Ok so we don’t make the marshmallow. I have thought about it and maybe one day…. But we do make the brownie. Kelly makes it as dry crumble that then absorbs the moisture from the ice cream. This ice cream is a combination of our vanilla ice cream and our chocolate ice cream. A fairly recent addition this has risen up the popularity stakes very rapidly.

Chocolate Ice Cream

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This is made with specially roasted ebony cocoa from Columbia, balanced with lashings of own cream, chocolate ice cream to knock your socks off.

Cornish Golden Fudge Ice Cream

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Once we started making our own fudge then we could make little pieces of fudge we could put into the ice cream, and it has been popular ever since. I always felt that this was just a little bit boring as an Ice cream So we added to it a fudge ripple a couple of years ago.

Cream Tea Ice Cream

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Made for Caroline Quintin, when she came to visit the farm last year, it was an idea that had been suggested a few times before we tried it. I had come across a twist on a strawberry jam earlier on in the year that seemed to work very well and I wasn’t too sure that the scone would work in the ice cream but, low and behold, the combination worked beautifully. Try it and see what you think.

Crunchy Caramel Ice Cream

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This ice cream originated when a young lady from New Zealand, who was helping us out when we very first started out. “You’ve got to make this!” she said. So we worked out how to make it, using a recipe from “My Fun to Cookbook” (for 5 year olds). It has never changed in all the years since then. We still boil all the cinder toffee in lots of pans over a gas stove.

Ginger Fairing Ice Cream

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I guess it is a Cornish trait, but there was always a ginger biscuit to munch on in the kitchen. So sweetened stem ginger whizzed into the mix and broken ginger biscuits folded into the ice cream, was one of the first flavours we came up with. It has changed for years and years.

Gooseberry Yoghurt Ice Cream

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The yoghurt ices are really simple ingredients, our own, nearly no fat yoghurt, gooseberries, Sugar and Pectin to bind it together. So if you are looking for a relatively healthy ice cream this is the one. Sugar is the only naughty in this and we have left this pretty sharp to taste so there isn’t that much sugar. (fabulous with a dollop of clotted cream over the top!! Oops!!)

Green Mint Choc Ice Cream

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I did resist the green in this many years. But I was persuaded and it has proved to be very popular. It is the only ice cream we make with a colour added to it. The green is natural chlorophyll, and the mint is mint oil. With loads of chocolate chips and lots of cream to soften the incredibly strong mint, you know you have had a mint ice cream after this.

Malty Mystery Ice Cream

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The mystery being, “Where have all the maltesers gone?” No matter how many we decorate the top with they always disappear. Just look for that slightly guilty look in the eyes of whoever is serving you! We use smaller maltesers these days but they still disappear. The ice cream base is flavoured richly with malt.

Mango and Passionfruit Sorbet

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We have made these separately in the past, but mango is a pretty ‘fatty’ fruit which meant that the mix was really heavy and just didn’t ‘make’ well when it was frozen. The passion fruit however was always fabulous with flavour but it is so strong that the sorbet was always a bit icy. But when we mixed the two together.... dream team!!

Mint Choc Crisp Ice Cream

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The mix is creamy so that it softens the mint a little, the chocolate instead of chips we use a different very dark chocolate and melt it first. Then we mix minted sugar into the chocolate. This doesn’t melt but adds a crispy crunchy texture to the chocolate. The melted chocolate is dropped into the freshly frozen ice cream and then rubbled through it by a method we have designed specifically to do this. The fine crisps of chocolate melt on your tongue so that after the mint assault, there is chocolate left lingering

Orange and Mascarpone Ice Cream

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Or “orange and Al Capone!” as we came up with a theme for the tubs. We use our cream to make the mascarpone, but this on its own didn’t seem to come up with quite the flavour we were looking for. It was a completely separate experiment I was doing with some quark from our skimmed milk that led us to adding this to the mix as well. That seemed to give it just the right “bite”. Flavoured with some orange juice and zest and hey Presto as fast as you can say splurge, an ice cream that many have fallen in love with.

Pear and Elderflower Sorbet

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Made with organic pear juice that we get from Chegworth valley, unfiltered so that it has as much of the pear in as possible – this is as near to being just frozen pear juice in a pot as we could make it.

Raspberry Sorbet

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to be filled in

Raspberry Yoghurt Ice Cream

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The same again here Raspberries, yoghurt, sugar and pectin. The fruit is a bit sweeter here so it is pretty tart, but not quite as stinging as the goosberry

Rum and Raisin Ice Cream

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Made with, guess what? Rum and Raisins!!! We just heat the rum with the raisins, cool it and let it soak overnight then mix it in with the ice cream. It couldn’t be simpler

Salt Caramel Ice Cream

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A new one a few years ago this was suggested by a chef from London. We had a go while we were developing our own caramel sauce, using our local sea salt to give it quite an edge. It tastes very salty on its own, but flowing through the ice cream it is sublime.

Strawberry Ice Cream

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This is the one that started our whole clean ingredients movement off. Made with 1/3rd strawberries and its own rich ice cream mix to complement it. There is no flavouring here, just strawberries and cream.

Toffee and Hazelnut Ice Cream

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For this we oven roast the hazelnuts and then puree them into a liquid. Not as easy as it sounds as it takes a lot of energy to purée nuts, but if they warm up too much then they re-absorb the oil and becomes an impossible paste. So we have to cool it as it is being puréed. This is then whisked with the ice cream mix and frozen. The toffee sauce is another of own inventions, made the day before to allow it to cool and form it has to be at 20C for the right consistency to mixed with the frozen ice cream.

Vanilla Ice Cream

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Made like traditional creamy custard, this ice cream has egg yolk to give it a creamy texture, and a potent, seedy vanilla extract. There is a hint of orange and lemon peel in the background which lends a gentle accent to the ladles of our own clotted cream which we have been making since the 1950’s.

White Chocolate and Raspberry Ice Cream

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An ice cream mix made with both lots of cream and cocoa butter, to make it super creamy counterpoised with our own tart, freshly made raspberry ripple.