The milk, together with the other ingredients, 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 as quickly as possible 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.