MUSHROOMS are a stalwart of soups and risottos, but they are now proving a hit in ice cream.
Now several restaurants are considering putting it on their menus and Davison’s is stocking its parlours with the unusual flavour.
Greeba Farm director Kathy Irwin said: ‘Visitors were flocking to our Manx Mushroom Experience tent demanding more ice cream.
We ran out of supplies on Sunday afternoon, a staggering seven gallons having been consumed.’
The blend of Manx milk and cream with Greeba Farm’s chestnut mushrooms produced what Ian Davison described as a ‘spectacular frozen rich mushroom dessert’.
The idea started as a bit of a joke but once a sample batch was whipped up, both food producers realised they were on to a winner.
Kathy said: ‘The final product was proof using top quality ingredients in innovative ways demonstrates their versatility. It was a subtle combination of flavours that many people commented should not have worked, but just did.’