01
The milk comes in warm
Sixty two Jerseys and Ayrshires, milked half a mile away. It is in the vat inside the hour and nothing is skimmed off it.
Ice cream from one herd, sent frozen by the box
A batch
One vat, one flavour, one day.
Everything here happens between the morning milking and the freezer, and none of it is done twice.
02
The mix is cooked, then left
Milk, cream, sugar and egg yolk taken to eighty five degrees, then held cold overnight. The resting is what makes it dense rather than icy.
03
It is frozen while it is beaten
Twelve minutes in the batch freezer, scraped off the barrel wall as it sets. Very little air goes in, which is why the tub is heavy.
04
Into tubs, into the hardener
Filled by hand at minus five, then straight to minus thirty for the night. It leaves us hard and reaches you hard.
This month
Six flavours, and they change.
Whatever is ripe, in season or left over from the kitchen. Nothing is made all year round except the vanilla.
Jersey vanillaMadagascan pods, seeds left in
Burnt honeyLocal honey taken to the edge of catching
Salted caramelCooked dark, sea salt stirred through
Brown breadToasted crumbs and demerara
GooseberryPicked in July, ripples through it
CoffeeSteeped overnight, never an extract
By the numbers
What is actually in it.
12%Butterfat in the mixJersey milk, nothing taken out
18%Air whipped inCheap ice cream runs at a hundred, which is half a tub of nothing
12Hours the mix rests before freezingDense instead of icy
40Tubs in a batchOne vat, one flavour, one day
-9°CEat it at thisRock at minus eighteen, soup at minus five
Before you order
What people ask first.
Will it arrive frozen?
Yes. The box holds minus fifteen for about thirty hours with dry ice in a wool liner, and it goes out on a next day service before noon. If it ever turns up soft we send the box again and you keep the first one.
How long does it keep?
Three months in a home freezer with the lid on properly, though it is best in the first fortnight. There are no stabilisers in it, so a tub that has half thawed and refrozen goes grainy and is not worth keeping.
Can I choose all six flavours?
A twelve tub box takes all six twice over. Smaller boxes lead on the flavour you pick and we fill the rest from the week's churn, which is usually the best thing in the freezer anyway.
What is in it, and what is not?
Milk, cream, sugar, egg yolk and the flavour. No stabilisers, no gums, no vegetable fat and no flavourings. Everything contains milk and egg. The brown bread contains wheat.
Where does the milk come from?
One herd, half a mile from the dairy, milked twice a day. When they are out at grass from April the vanilla goes yellow on its own, which is the only reason it changes colour.
Do you post in summer?
Yes, but not into a heatwave. If the forecast where you are goes above twenty eight degrees on the delivery day we hold the box a week and tell you, rather than send it and hope.
Enquire
Wholesale, or a question.
Restaurants and shops take a pallet of twenty four. Tell us roughly what you need and we will say whether we can make it.