Ice Cream

We’ve been making our great tasting ice cream using the same methods for more than 15 years.

Step 1 – Cows on 25 local farms – including neighbouring Trekillick Farm – produce the milk, which is supplied to Trewithen Dairy in Lostwithiel.

Step 2 – Trewithen processes and then delivers the milk and cream to us daily.

Step 3 – We make two separate bases –  one vanilla and one chocolate – by adding the milk, sugar and cream to the pasteuriser.

Step 4 – The pasteuriser chills the mixture which is then left to rest for four hours. The base mixture acts as a starting point to which we add our flavours.

Step 5 – Once we’ve added the flavours, the mixture is poured into the churning machine. It’s this part of the process which sets us apart from other ice cream producers.
We limit the amount of air whipped into the ice cream during the production process. The amount of air has a huge effect on its density; the less air, the more ice cream. Just pick up a tub of our ice cream – it feels much heavier than cheaper brands.

 Step 6 – The mixture is churned for up to eight minutes and chilled to below freezing.  It’s then poured into tubs and containers; any additional toppings are added by hand. The ice cream is then frozen ahead of distribution. 

Sorbet

Our sorbets are made using a method similar to our ice creams, resulting in a vibrant taste and creamy texture – just without any added dairy.

Step 1 – We prepare the fresh fruit in the evening, leaving overnight to allow the waters and sugars to blend together. For our sorbets, we use two kilos of fruit to every six to eight litres of sorbet mix.

Step 2 – The following morning, the mixture is poured into the churning machine. As with our ice cream, we limit the amount of air we whip into the sorbet during this process. 

Step 3 – Once the mixture has been through the churning machine and chilled to below freezing, it’s put into tubs. Our chefs add frozen and fresh fruit toppings at this stage. The tubs are put into the freezer ahead of distribution.