This is undertaken by our very important master mixer who knows our recipes off by heart and is sworn to secrecy! With each mix he adds the precise amount of each ingredient to create our delicious ice cream. First he adds our fresh whole milk and double cream, then pure cane sugar, skimmed milk powder and stabilisers which help give the ice cream more texture. The mix is then heated to kill any harmful bacteria in the raw milk, known as pasteurisation.
Next, to make sure that the fats in the mixture are as small as possible, the mix is homogenised which ensures the ice cream has a smooth finished texture. The mix is then passed through a plate cooler which rapidly chills it, and then it is pumped into an ageing vat overnight where it is continuously stirred by a paddle and kept at a very low temperature.
The agitation of the paddle overnight helps to chill the mix and it enables the milk to become smoother and richer when frozen. Any background flavourings such as caramel, mint or vanilla are then added to the mix before the freezing process.