Easter is coming and the goose is getting fat!!
This is Easter in an ice cream. Chunks of Hot cross bun and swirls of marmalade go through the mixed spice Jersey milk ice cream.
I used to make this after Easter with all the left of hot cross buns we had, for Scoop Club it is all about delivering it before Easter.
Mango and coconut are super friends. Combining both with Lime and Salt just make the two of them even closer. The Alphonso Mango is the king of all mangos and acts as the Tequila of the bunch!! It’s big, naughty and dangerous. I roasted the limes to enhance their flavour.
There were some banana’s browning, they needed some loving. I had some sorbet base syrup spare and grabbed the peanut butter as Peanut butter and banana is amazing. I worked out better then I have ever dreamed, it was soft and delicious. Then I had an epiphany about a week later: “Let’s get chocolate involved”. The chocolate “shards” were introduced to give it crispness.
I have a soft spot for English dessert (you may have noticed it pop up on the last month’s menu). Lemon Drizzle cake is a dessert I love. Zesty tartness is always great combine with something rich and creamy. Lemon curd swirls just make it classier!!!
Easter is about 2 things, Bunnies and Chicks, so I thought; “Why not turn them into an ice cream?” It’s all just a bit of fun. This ice cream also fills our Bears Easter Egg. It is the ultimate Eastery goodness. Mini eggs, marshmallows and Easter sprinkles, all mixed up in a fun ice cream.
I love Noa Krop!! I really love it and ever since the first time I had it in Iceland I’ve been hooked. The first delivery of ingredients we had when we opened Bears was the Icelandic delivery. There was 20kg of Noa Krop. These little puffed wheat balls covered in Chocolate are just great and it seems you all love them just as much considering the rate at which we go through them! Add some hazelnuts and you’ve pretty much got the best ice cream ever.