Once upon a time to get the milk, everything had to be done by hand but now our girls are milked by Phil Carlisle and his team in the modern milking parlour, they often enjoying a one to one conversation whilst being milked! The girls are tucked up warm at night in one of the barns at night then at 5.30am every morning they head down to the milking parlour to eat their breakfast while they are being milked. Each of one of our herd wears a special collar with a micro chip and unique number to identify who’s who in the herd. We can also record how much milk each of the girls produce and how much feed we need to giver them to keep them fit and healthy. Cows love a routine and they are always eager to see Farmer Phil. it has been scientifically proven happy cows produce more milk, and our milk yield has recently been steadily increasing so our girls must be happy!
Our girls spend the whole of the day happily grazing on lush grass until Phil gives them a whistle at 3.00pm to head back in to the parlour for their afternoon tea and second milking session.The milk goes straight in to our dairy, guaranteeing that our milk is super fresh, it’s is stored in a large 5000 litre tank and kept chilled at just the right temperature. We then skim it to make Clotted and Double Cream or we use the whole milk as the main ingredient in our ice cream mix. All the recipes for our 25 plus flavours are all kept as a closely guarded secret.
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 aging 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.