From Cow to Cone...

Great care is taken when producing our ice creams and sorbets to ensure that you receive only the best possible quality product.

The whole process from the cows being milked to the ice cream production is done at the farm. This means that fresh whole milk, straight from the cows, is turned into ice cream within 24 hours.

The milk, together with its ingredients (all carefully selected and free from artificial colours and flavours), is pasteurized at 67°C for half an hour. It is then homogenized, this ensures that it is not only free from harmful bacteria, but is also the smoothest possible consistency.

The ice cream is then frozen down over night in a blast freezer.

All Cheshire Farm Ice Cream production staff work to HACCP procedures (Hazard Analysis and Critical Control Points - a systematic preventive approach to food safety).

Environmental Health also take regular samples to ensure that the product is suitable for consumption.

A video link up of the production unit can be viewed daily in the Ice Cream Parlour.