ICE CREAM AS IT SHOULD BE
INGREDIENTS
& RECIPES
Raw Milk and Cream from our own family dairy farm & many of the same growers & purveyors we’ve partnered with throughout our
SHORT HISTORY.
ICE CREAM BASE
RAW MILK & CREAM arrives at the dairy, where it’s combined with SKIMMED MILK, SUGARS and STABILISERS then...
PASTEURISED
... quickly & gently heated, to stabilise and preserve quality...
HOMOGENISED
...filtered, to build consistency in texture and mouth feel, then...
AGED
...to build flavor and body to become a thickened custard:
COOKING, BOILING, BAKING, BREWING...
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JAMS & PRESERVES & CHOCOLATES & COFFEES & CARAMELS & REDUCTIONS, PUREES, EXTRACTS & OILS, NUTS & CRUMBLES & CRISPS...
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...and everything else it takes to turn THE FINEST INGREDIENTS into Mrs Dowsons Fine Ice Creams.
MIXING, FREEZING AND CHURNING...
FINISHED RECIPES are transferred to...
BATCH TANKS
...and churned to build consistency and incorporate ingredients. The mix is then pumped to our...
FREEZER
Temperatures drop. The ice cream thickens as it’s...
SLOWLY & CONTINUOUSLY CHURNED
To preserve smoothness and body and restrict overrun.
VARIEGATES & INCLUSIONS
...are folded-in, and the almost-finished ice creams are...
BLAST-FROZEN
at -32° degrees!
THE RESULT?
