The ideal sauces to complement your favourite Marshfield Farm Ice Cream

Claire MacDonald runs Kinloch Lodge on the Isle of Skye - one of the Top 100 Small Hotels in the world. In addition to the idyllic setting, people come from far and wide to eat Claire MacDonald's food and in many cases, to find out how to prepare some of the delicious offerings by taking part in in one her residential cookery classes.

So why are you reading all this and what is the link between Kinloch Lodge and Marshfield Farm Ice Cream? The answer? Will and Dawn Hawking who own Marshfield, happen to be related to Claire MacDonald, but more importantly for the ice cream, Claire has described Marshfield's vanilla ice cream as "the best" during a cookery demonstration - and that is some accolade from one of the best cooks in the UK.

Puddings are the starting point in the creation of menus at Kinloch Lodge- simply because Claire 'loves puddings' - and ice cream features regularly. She has kindly let us put a selection here of some of the favourite sauces she offers with ice cream - and we can guarantee they are delicious.

Chocolate Sauce Serves 6

8oz/225g soft dark brown sugar

3.5 tbsp cocoa powder, sifted

3oz./86g butter

2 tsp coffee powder

1 tsp vanilla essence

3 tbsp golden syrup

1/2 pt/285ml boiling water

Put the ingredients into a saucepan and heat until smooth, then increase the heat. Simmer gently, stirring occasionally for 5 minutes. This sauce keeps well in a jar in the fridge but it becomes thick and fudgy when cold. To reheat, stand the jar in a warm place and then pour into a saucepan.

Fudge Sauce Serves 6

4oz/112g butter

6oz/170g soft brown sugar, dark or light

7 fl.oz/200ml double cream

Put all the ingredients into a saucepan. Heat gently, stirring, until the butter is melted and the sugar completely dissolved. Then boil gently over a steady heat for a good 5 minutes. This sauce keeps well in a jar in the fridge for several days.

Cherry jam and brandy sauce Serves 6

1 lb/450g cherry jam

4 tbsp either cherry brandy or plain brandy

Put the two ingredients together in a saucepan and warm through gently until the jam melts. Try not to let the sauce boil as the alcohol will evaporate. Serve the sauce hot with vanilla ice cream.

Cool summer drinks ideas from

Marshfield Ice Cream

Ice cream makes fabulous drinks. It is versatile, easy to use and these recipes show how it can make an everyday drink into something special.

Milkshakes

These yummy ideas can be made using semi skimmed or whole milk depending on your preference. The addition of some Marshfield ice cream makes these quick milkshakes into creamy, rather indulgent drinks.

Banana and chocolate milkshake
Preparation time: 5 minutes
Serves: 4

2 ripe bananas
500ml tub of Marshfield Chocoholic Heaven ice cream
600 ml (1 pint) milk
2 tbsp of grated plain chocolate or chocolate chips
Grated plain chocolate for decoration

Blend the banana slices and ice cream in a liquidizer until smooth. Gradually add the milk. Stir in the chocolate chips or grated chocolate and pour the milkshake into tall glasses. Sprinkle a little grated chocolate over the top and serve immediately.

Strawberry milkshake
Preparation time: 10 minutes
Serves: 4

450g strawberries, washed and hulled
500ml tub of Marshfield Succulent Strawberry ice cream
600ml (1 pint) milk

Finally chop 4 strawberries and put to one side. Roughly chop the remaining strawberries and blend in a liquidizer with the ice cream. Gradually add the milk. Stir in half the finely chopped strawberries and pour the milkshake into tall glasses. Decorate with the rest of the strawberries and serve immediately.

Banana and Raspberry Milk Float
Almost a meal in itself!

Preparation time: 10 minutes
Serves: 4

900ml (11/2 pints) milk
2 large bananas
150g natural yogurt
2 teaspoons vanilla extract
8 scoops of Marshfield’s Very Vanilla ice cream
110g raspberries
Raspberry syrup topping

* Put the milk, bananas, yogurt, vanilla and 4 scoops of ice cream into a food blender and whiz for 15-20 seconds until smooth.
* Squeeze or spoon a little raspberry syrup into the base of four tall glasses. Add a few raspberries saving some for decoration then top up with the banana milk shake mixture. Make sure you leave enough room for the last scoops of ice cream.
* Top each drink with a scoop of ice cream and decorate with the raspberries and a drizzle of topping. Serve immediately with a spoon!

Vanilla Frappaccino

A cross between a cappuccino and an iced coffee, this drink is delicious.

Preparation time: 10 minutes
Serves: 2

2 rounded teaspoons of instant coffee granules or powder
2 rounded teaspoons of dark or light brown sugar
5 tablespoons of double or whipping cream
600 milk (1 pint) milk
1 teaspoon vanilla extract
4 scoops Marshfield Very Vanilla ice cream
cocoa powder for sprinkling

* Dissolve the instant coffee and sugar in a very small amount of boiling water. Leave to cool while you whip the cream until firm.
* Put the coffee mixture into a blender with half the whipped cream and milk, vanilla extract and 2 scoops of ice cream. Whizz together for 15-20 seconds until frothy and blended.
* Pour the mixture into 2 large mugs, top each with a dollop of whipped cream and a scoop of ice cream, sprinkle with a little cocoa powder and serve.

And finally for now, a delicious idea for an alternative sweet this summer – it’s an old favourite with a modern twist…

...and a cool sweet to try

Mini Baked Alaskas

Preparation time: 20 minutes
Cooking time: 4 minutes
Serves: 4

1 large ready made sponge flan base
2 large egg whites
125g caster sugar
1 litre tub of Marshfield Caribbean Coconut ice cream
15ml (1tbsp) desiccated coconut toasted
fresh coconut shavings if available for decoration

* cut out four rounds of the sponge using a cake cutter or upturned glass. Place them on a backing sheet
* put the egg whites in a bowl and whisk until thick. Add half the sugar and beat well until the mixture holds stiff peaks. Add the remaining sugar and whisk again. Spoon the meringue base into a piping bag.
* Place two scoops of ice cream on top of each other on the sponge base. This needs to be done as quickly as possible.
* Pipe the meringue over the ice cream and bake in the oven at 450 F or gas mark 8 for 4 minutes of until the meringue is just beginning to brown.
* Serve immediately with toasted desiccated coconut and/or fresh coconut shavings