Our key ingredient is fresh, healthy, whole sheep’s milk which we have been using for over 30 years. Sheep’s milk is exceptionally high in solids –heading towards single cream – which means, uniquely, that we make our ice-cream using just the full fat milk. The result is proper smooth, creamy dairy ice cream, but with half the fat.
We made our first ice cream back in 1987, using milk produced on our own farm on the Herefordshire/Wales border. From the beginning we made a conscious decision not to sell to the trade, but to take our ice-cream direct to the consumer – in a cornet.
It’s a philosophy we have stuck with and have never regretted. We retain control of our product all the way along the line; we have great flexibility in terms of what flavours we make; we don’t spend time and money on packaging; and we are continually in touch with the people who matter most, our customers.
Our festival units carry a range of up to 9 flavours always including a non-dairy option. At our pop-up Ice Cream Parlour you will also find home-made sauces hot and cold, titivating toppings and bits, thirst-quenching shakes and an eclectic selection of hot drinks.