When it comes to ice cream, we've seen a myriad of flavours grace our palates, from the classic chocolate and vanilla to the more adventurous wasabi and charcoal. But horse milk ice cream? Now, that's a flavour that might just stop you in your tracks. It's not every day that you come across a dessert that challenges your taste buds and preconceived notions quite like this one.

The concept of horse milk ice cream might seem a bit outlandish at first, but before you turn your nose up at the idea, let's delve into what makes this equine treat more than just a novelty. Food scientists from the West Pomeranian University of Technology in Szczecin, Poland, have churned out a batch of horse milk gelato that not only looks the part but also boasts a host of potential health benefits. With half the fat of traditional cow's milk ice cream and high levels of phospholipids, fatty acids, and lactoferrin, this dessert could be a game-changer for those with specific dietary needs or health concerns.


But let's address the elephant in the room—or should we say, the horse in the parlour. How does it taste? Unfortunately, horse milk ice cream isn't readily available at your local gelateria, and the main ingredient isn't exactly stocked in the dairy aisle. To get a taste, you'd need to find a horse dairy, which is a rarity in itself.

Enter Frank Shellard, a Somerset farmer and horse milk advocate, who runs Britain's only horse dairy. Shellard, who credits horse milk with slashing his cholesterol levels post-mini stroke, is a firm believer in its healing properties. His customers, who shell out £6.50 for 250ml, seem to agree, seeking out the milk for various health issues.


At Cromwell Farm, Shellard milks Mocha, a Percheron-cross draft horse, which provides about 1.5 litres of milk per session. The milk is described as surprisingly sweet and light, with a 'pleasant horsey hint' to the flavour. However, when it comes to transforming this milk into ice cream, Shellard draws the line, leaving the task to those more experienced in the art of frozen desserts.

Kitty Travers, known as the 'ice-cream queen,' took on the challenge, armed with 24 bottles of frozen horse milk and a Polish recipe that technically produced a yogurt ice cream. The result? A 'clean and bright' yogurt taste but an ice cream that left much to be desired. Travers found it thin, gritty, and oddly sweet, lacking the creamy richness that fat lends to traditional ice cream. She suggested that chestnut puree might mask the musky flavour, but ultimately, she'd prefer to turn the milk into a rich, honey-sweetened yogurt instead.

When it came time for the taste test, the ice cream was met with mixed reactions. The initial 'ick factor' was hard to shake, but curiosity prevailed. The ice cream itself was light and sugary, with a distinct muskiness that was intriguing at first but didn't quite hit the mark for a lasting impression. It seemed that while horse milk might have its place in the health food realm, it might not be ready to take the crown in the world of ice cream just yet.

So, dear members of the Seniors Discount Club, what do you think? Would you be willing to give horse milk ice cream a whirl, or does the thought leave you feeling a bit skittish? It's certainly a conversation starter and perhaps a testament to the endless creativity of the culinary world. Whether it's a hit or miss, it's clear that when it comes to ice cream, there's always room for innovation and a dash of daring. Share your thoughts and your most adventurous ice cream experiences in the comments below!