Somerset-based ice cream maker Brickell’s has unveiled its new line of summer flavors. The family-run business, borne from the passion of husband and wife team Rob and Iona Gore, crafts luxurious, all-natural ice cream at Westcombe Farm. The company, named after Rob’s great grandparents and their original farmhouse, prides itself on its quality and tradition.
This season’s offerings include Honeycomb, Malted Landrace Cookie, Mint Choc Chip, and Cardamom, Raspberry and Toasted White Chocolate, complementing the existing core range of Vanilla, Roasted Strawberry, Ricotta Stracciatella, Salted Caramel, and Chocolate flavors. In addition to its regular lineup, Brickell’s periodically introduces seasonal specials such as Gooseberry, Cinnamon Toast, and Brown Butter and Mince Pie.
The inspiration for this flourishing business came from Rob’s studies in Ice Cream Science at Penn State University and the vibrant craft ice cream movement in America. Brickell’s original French custard base recipe remains unchanged, and the ice cream is meticulously crafted using ingredients sourced from the family’s dairy farm, local creamery, and trusted suppliers. The commitment to authenticity is evident in the use of preservative-free, emulsifier-free, and colorant-free ingredients, setting their produce apart from the norm.
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The couple’s dedication extends to sourcing raw ingredients locally, with an emphasis on supporting neighboring growers and producers. The family’s dairy farm supplies the milk, while the Estate Dairy provides the fresh double cream. Free-range egg yolks are sourced from Clarence Court, and British beet sugar is used in the recipes. Furthermore, Brickell’s consciously avoids using pastes, additives, or flavorings from external suppliers, opting instead to create each flavor from scratch using locally-sourced raw ingredients.
In a departure from commercial ice cream production standards, Brickell’s has successfully crafted an ultra-processed free ice cream. This commitment underscores their unwavering dedication to delivering a premium, natural product. Rob spearheads recipe innovation, staying true to the farm-to-table ethos by building every flavor from the ground up. This meticulous approach ensures that every scoop of Brickell’s ice cream is a celebration of local, seasonal produce and authentic flavors.
The company’s latest flavors are crafted with utmost care, utilizing locally sourced ingredients. For instance, the Honeycomb flavor is made in-house using Blackbee Honey, while the Malted Landrace Cookie incorporates cookies from neighboring Landrace Bakery. The Mint Choc Chip is created using fresh mint from the company’s own kitchen garden, and the Cardamom, Raspberry and Toasted White Chocolate flavor features LAND Chocolates Toasted White Chocolate.
The Mint Choc Chip flavor is especially significant as it signifies the beginning of the family’s venture into growing their own ingredients. The couple plans to cultivate various ingredients in their one-acre Georgian kitchen garden at Westcombe Farm, harkening back to the property’s rich heritage. The garden, originally owned by Rob’s grandfather, is being meticulously restored, presenting an opportunity to experiment with new flavors and safeguard a local supply of raw ingredients while minimizing food miles.
With meticulous attention to detail, Brickell’s continues to redefine the traditional ice cream experience, offering a taste of authentic, locally-inspired indulgence against the backdrop of Somerset’s rich agricultural heritage.