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Glass – recycled & recyclable

When we embarked on our recycling journey some time ago we believed it would be a relatively easy journey! The obvious packaging is paper, however, paper is porous and so needs a plastic liner, although, in theory recyclable, in practice a nightmare. What about compostable? As long as you’re happy to wait 20 years for […]

Recyclable

It has long been our desire to have completely recyclable packaging, it’s 2020, easy right? Er! No. Packaging claims about being recyclable has been a bug bear of mine for years, most claims are just untrue or so difficult to implement that they may as well be non recyclable. Ice cream packaging is no different, […]

New year, new range

For the last couple of years we have attempted to put the environment at the centre of all our business decisions, which has been tricky to follow through on as a positive decision can sometimes lead to a negative one somewhere else. Therefore, we concluded that compromises need to be made or no decisions can […]

Air – the ice cream man’s cheat

As mentioned previously, ice cream is a combination of a number of different ingredients emulsified together, heated up and cooled down. If you simply froze the mix down it would just be a frozen block and completely inedible. So the magic needs to happen and that is ‘whipping’ to get some air into the product. […]

Emulsifier/Stabiliser – completely natural

The final ingredient in our ice cream is a tiny amount, less than 1%, of a powdered emulsifier/stabiliser. People get really sniffy and pious when it comes to emulsifiers, to some evangelists they have no place in food, that’s eggs and oils out then! An emulsifier/stabiliser is merely a way of gluing ingredients together, granted […]

Dextrose

Dextrose is merely a ‘simple’ natural sugar which is extracted from corn. In most domestic ice creams it would not be used, however, in a commercial setting it serves a really important function: firstly when pasteurising it dissolves, unlike cane sugar, in cold liquid without going granular and secondly it melts quicker in the finished […]

Skimmed Milk Powder

Whenever we do tastings or presentations one of the most frequently asked questions is ‘why do you put skimmed milk powder in ice cream?’ To a lot of people it appears a contradiction, the first three ingredients, whole milk, double cream and cane sugar, are all about quality and taste! The way to answer the […]

Sugar – it really isn’t the devil!

OK, sugar, along with salt and fat has become everyone’s favourite ingredient to demonise, but it is no different to any other product, don’t have too much, it really is that simple. Going back to one of our previous blogs ‘ice cream is a sweet treat,’ and not something that you should be having all […]

Double cream – the key ingredient

As mentioned previously, ice cream is a number of whole ingredients gelled together by heating and kept together by keeping them frozen. Amongst the ingredients there are different formulations which can alter the structure in a positive or negative way. It is our belief that what makes ours, and other quality ice creams stand out […]

Whole organic milk

As 4th generation dairy farmers milk production has been at the heart of our family for 100 years. Ten years ago we felt that conventional milk production was not a positive way of treating the environment and decided to convert to organic production. The crux of this is that we must treat the land and […]

How we make it

There are lots of ways to make ice cream, unfortunately a lot of them don’t even contain cream, but that’s another story! But this is how we make it and have done from the start way back in 1993. We begin by warming up whole organic milk from our own dairy herd, and fresh local […]

Composition

Ice cream is a product which has been around for a thousand years and in that time people have been making a frozen dessert and calling it ice cream. But what is it really? Ice cream is essentially a sweet frozen dessert, which is a combination of a number of individual components gelled together by […]

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