WITH the weather teasing us with a taste of a summer yet to come, the scorching temperatures are bringing people back to the beaches of Dorset, and ice cream to the for front of their mind.

But why should ice-cream be just for desert?

Local company Purbeck, has come a long way from the days of vanilla ice cream and have recently branched out with new flavours that are recommended for food service.

The company itself was born from the diversification of a dairy farm somewhat 27 years ago by Hazel Hartle and her husband Peter.

With the help of their 60 Friesian dairy herd on a 126 acre hillside with views of the ruins of Corfe Castle, the company have gone on to deliver ice cream not only to the people of Dorset but to the entire country.

Co-founder Hazel said: “We are known for our excellent traditional flavours as well as our more innovative ones.

“The chefs love them.”

“We began making the strangely weird ChilliRED and found that chefs had the flair and imagination to see just how and with what to serve it.

“They suggested serving it with fish and this brought us to make more unusual flavours that fit in to a different part of the menu taking ice cream from being just a dessert to something that can be served at any part of the menu.”

Dorset wasabi, blood orange, Dorset blue vinny and sweet fennel are just some of the latest inventions to come out of the farmhouse.

The proof is quite literally in the pudding as to the popularity of Dorset wasabi having been given a commendation in the annual Challenge Awards.

Hazel said: “The Sweet Fennel is sublime and we have had a great response from those enjoying it and the Blood Orange Sorbet is in hot demand from the very many superb restaurants both in and out of Dorset.”

Innovative dishes like melon ball scoops of ChilliRED rolled in grated chocolate speared on a stick, Dorset Blue Vinny dotted on a sizzling steak and Dorset Wasabi served with freshly wrapped sushi are just a few of the ways in which the ice cream can be used to create a unique dining experience.

Sorbets of course, have often been used as an in-between course being such great pallet cleansers.

When Purbeck was asked about what they felt made their ice cream so appealing to the towns and cities of Dorset, co-founder Hazel said that she hoped the people of Dorset would hold an affinity to their products because it was made from Dorset ingredients, on a Dorset farm, made by a Dorset team.