We make ice cream using rich Jersey milk based on a traditional recipe.
We heat milk, double cream, free range egg yolk and unrefined cane sugar until the ingredients form a custard which is then pasteurised. The mix is then transferred to an aging tank, where it is cooled for a minimum of 24 hours.
After this, the flavour is added (for example, vanilla extract or fruit compote) and the mix is ready for churning (process of shaking up).
After churning, the ice cream is packed and labelled and immediately placed in the freezer.