Frozen Tunworth with cobnut crisps and London truffle honey

  • 5-10, depending on how large you like your desserts!
  • 30 minutes plus freezing time
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This unusual frozen Tunworth recipe is a savoury ice cream made with Tunworth cheese – a British-made camembert. The dish is paired with a local truffle honey and crispy cobnut crisps. If cobnuts aren't in season, try hazelnuts.

First published in 2022
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Tunworth ice cream

Cobnut crisps

To serve


  • Ice cream maker
  • Thermometer
  • Silpat mat
  • Microplane



Begin by preparing the ice cream and cobnut crisps a day in advance. Place the milk, double cream, milk powder and Tunworth cheese into a pan and heat until the cheese is melted. Use a stick blender to blitz the mixture until completely smooth

  • 250g of whole milk
  • 280g of double cream
  • 8g of milk powder
  • 140g of Tunworth cheese

Add the rest of the ingredients for the ice cream and gently cook whilst stirring until it reaches 83ºC, then chill and churn in a Pacojet or ice cream machine according to the manufacturer's instructions. Reserve in the freezer until needed


To make the cobnut crisps, mix together the sugar, egg whites, butter and flour until fully combined. Cover and leave to rest in the fridge overnight


The next day, preheat an oven to 175ºC/gas mark 4. Spread out the mixture 1-2mm thick across a silpat mat or baking tray lined with baking paper. Finely grate over an even layer of cobnut (or hazelnut) over the top


Bake for 5-8 minutes or until golden and crisp. Remove from the oven and slice into thin matchsticks whilst still slightly warm


Serve the a scoop of ice cream with a pile of crisps on top and a drizzle of truffle honey

First published in 2022

After working in some of London's toughest kitchens, Charlie Tayler travelled to Japan to further hone his craft. Returning to the UK a year later, he now leads the kitchen at Simon Rogan's chef's table-style restaurant Aulis London, where he won a Michelin star in 2024.

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