Enhance your summer with exciting flavours paired with exquisite Forage and Feast ice cream, transforming your favourite dessert into gourmet delights. Let each scoop take you on a sensory adventure, perfect for warm days and cherished memories.
When it comes to summer treats, few things are as indulgent as a creamy scoop of ice cream. But why stop there? Pairing decadent ice creams with unexpected fresh ingredients can elevate your dessert experience to new heights, like Belgian chocolate ice cream paired with pumpkin and cinnamon doughnuts or mixed berry ice cream matched with Earl Grey tea shortbread. You’ll enjoy the luxurious combination of flavours melting together in your mouth.
These recipes showcase the best of summer’s bounty while inviting you on a sophisticated flavour adventure.
Forage and Feast Belgian Chocolate Ice Cream paired with Pumpkin and Cinnamon Doughnuts
The Forage and Feast Belgian Chocolate Ice Cream enhances the sweetness of pumpkin, with cinnamon adding a nostalgic and warm touch.
Pumpkin Doughnuts | MAKES: 12

INGREDIENTS
300g flour
3ml cinnamon, ground
1ml nutmeg ground
3ml salt
75ml milk, warm
6g dry instant yeast
20g sugar
1 extra large egg
70g pumpkin puree
3ml vanilla paste
30g soft butter
Oil for deep frying
A mix of cinnamon sugar for dusting
METHOD
In a bowl combine flour, salt, cinnamon and nutmeg.
Then, in the bowl of a stand mixer with the hook attachment, combine the warm milk, yeast, sugar, eggs, pumpkin puree, butter, and vanilla extract.
Add the flour mixture to the wet mixture and combine.
Then, knead on medium speed for 6 to 8 minutes.
Transfer to an oiled bowl.
Cover with a clean, damp tea towel.
Allow to rise until double in size.
Transfer to a flour-dusted work surface.
Using a rolling pin, roll to about 0,6cm thickness.
Using a 7cm cookie cutter, cut out as many discs as you can.
Then, use a 2cm cookie cutter to make the centre hole.
Alternatively, you can also use a doughnut cutter.
Transfer the doughnuts to a baking tray that has been lined with baking paper.
Cover with earth-friendly wrap or a clean kitchen cloth and let them proof until double in size, about 45 to 60 minutes.
Pour oil into a heavy pot or deep fryer and heat to 170C.
Cook the doughnuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the doughnuts from the oil and place them on paper towels to absorb excess oil.
Drop the hot doughnut into the cinnamon sugar so the cinnamon sugar coats and sticks to the doughnuts.
Serve with a generous scoop of Forage and Feast Belgian Chocolate Ice Cream or use a mould to make ice lollies.
Forage and Feast Mixed Berry Ice Cream paired with Earl Grey Shortbread
Enjoy a melt-in-your-mouth butter shortbread featuring Forage and Feast Earl Grey tea, complemented by Forage and Feast Mixed Berry Ice Cream. The bold flavour of the tea enhances the berry notes, creating the perfect afternoon treat.
Earl Grey Shortbread | MAKES: 20 biscuits

INGREDIENTS
150g flour
2 Forage and Feast Earl Grey tea leaves (leaves, emptied from the bags)
113g soft butter
5ml vanilla paste
50g icing sugar
METHOD
Blend the tea leaves in a high-speed blender or spice grinder until it becomes a fine powder.
Cream together the butter and sugar until light and fluffy.
Add vanilla paste.
Incorporate the flour and the Earl Grey powder.
Using your hands, bring together the dough into log shapes.
Wrap the dough logs in earth-friendly wrap and store in the fridge for 4 hours.
Preheat the oven to 180C.
Slice off 0,5cm cookies (discs), from the logs and place on a baking tray lined with baking paper.
Bake for 10-12 minutes.
Allow to cool on a wire rack before serving with dollops of Forage and Feast Mixed Berry Ice Cream. You can also use a mould to turn the scoops into ice lollies.
Forage and Feast Vanilla Ice Cream paired with Nectarine and Thyme
Succulent nectarines, available throughout the summer, pair beautifully with Forage and Feast vanilla ice cream. Adding thyme to this combination makes the dish slightly more herbaceous. The Amaretto rounds off the pairing, creating a fun adult-friendly summer treat.
Marinated nectarines | SERVES: 5

INGREDIENTS
150g flour
2 Forage and Feast Earl Grey tea leaves (leaves, emptied from the bags)
113g soft butter
5ml vanilla paste
50g icing sugar
METHOD
Combine all of the ingredients.
Allow them to marinate in the fridge for 3-5 hours.
Serve it with generous scoops of creamy Forage and Feast Vanilla Ice Cream. You can also use a mold to turn the scoops into ice lollies.
Forage and Feast Hazelnut and Chocolate Ice Cream paired with Chili, Chocolate and Salted Pretzels
Chili and chocolate are a classic combination. When you add hazelnut, it makes the pairing more complex, rich, and buttery. The crunchy texture of the pretzels combined with the creamy ice cream is reminiscent of a sugar cone—a luxurious classic that we have all come to enjoy.
Chilli, chocolate, covered salted pretzels | YIELD: 250g

INGREDIENTS
200g salted pretzels
60g dark chocolate
15ml crushed dried chilli
METHOD
Over a double boiler (or in the microwave), melt the dark chocolate.
Dip the pretzels halfway into the melted chocolate and place on a baking tray lined with baking paper.
Sprinkle the crushed dried chilli over the pretzels.
Place the tray into the freezer for 5 minutes until the chocolate hardens.
Serve Forage and Feast Hazelnut and Chocolate Ice Cream topped with chilli chocolate-covered pretzels for an indulgent treat. Instead of scoops of ice cream, you can use a mold to make ice lollies.