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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 […]

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 double cream, to this we add dextrose, skimmed milk powder, sugar and a natural emulsifier and stabiliser, and that’s it.
This is then heated up to pasteurisation point and cooled quickly. This is the base for all of our flavours and is the key to all good ice cream. It doesn’t matter how good your additions are, if your base isn’t up to it the finished product can not be saved. Next time I’ll start to pick the ingredients to pieces and explain why we use one ingredient whereas another producer may use something else.

Richard Done (partner)

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