where the magic happens
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Step 1
Lashings of locally sourced milk and double cream are mixed in with the dry ingredients to form the beginning of our base mix.
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Step 2
Time to get technical! The mixture is pasteurized to ensure that any bacteria which may be present in the raw materials is made harmless. The mixture is then passed through the homogenizer which reduces the size of the fat molecules to ensure our ice cream has that gorgeous smooth texture. The mixture is then stored in ageing tanks and briefly left to rest.
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Step 3
Any flavourings are added prior to freezing the mix. Ripples of sauces or inclusions are distributed using machines and then the finished product is poured into tubs, napoli pans and trays.
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Step 4
The ice cream is frozen in the blast freezer to freeze it quickly. This quick freeze reduces the size of the ice crystals which helps retain the smooth texture. Our ice cream is then stored in our walk in freezer until it’s picked up by our drivers to distribute throughout Scotland.
